The FoodTalk Show
By FoodTalk Group Limited
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Category: Food
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Subscribers: 3
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Episodes: 200
Description
The FoodTalk Show is presented by Ollie Lloyd, a serial entrepreneur, founder of Great British Chefs and investor in food and drink businesses. Each week Ollie interviews a wide range of leaders from across the food and drink world.
| Episode | Date |
|---|---|
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Bold Beans: a bean shaped revolution leading with flavor
|
Mar 02, 2025 |
|
Flavour First: Imme Ermgassen on Crafting Botivo
|
Feb 18, 2025 |
|
Rethinking Bakery: Ella Harland and Griddle's Revolution in Bakery
|
Jan 16, 2025 |
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Richard Peake, CEO of Merchant Gourmet on creating a foodie brand
|
Nov 22, 2024 |
|
Redefine Frozen Treats with Pukpip's Zara Godfrey
|
Nov 04, 2024 |
|
A Growing Revolution: Ed Morrison, the CEO of Roots Allotment, on building community and maybe even self-sufficiency
|
Oct 21, 2024 |
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Pact Coffee's CEO Paul Turton on building a better coffee world, one farmer at a time
|
Sep 27, 2024 |
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Spoon's Jonny Shimmin
|
Sep 16, 2024 |
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Chef Paul Ainsworth - creating an impact locally
|
Aug 24, 2024 |
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Eoin Keenan - founder of Goodrays
|
Jul 29, 2024 |
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Danni Malone, Chief Network Officer of the Trussell Trust talks change
|
Jul 08, 2024 |
|
Dogtooth - a revolutionary approach to picking
|
Jul 01, 2024 |
|
Sonic Branding with Freddie Webb, the founding partner of Father
|
Jun 24, 2024 |
|
Scott Davies, founder of Hill Top Honey, talks about the importance of bootstrapping and
|
Jun 14, 2024 |
|
Harriet Lamb - tackling the waste challenge with WRAP
|
Jun 05, 2024 |
|
Ben Branson - from Seedlip to Seasn
|
May 23, 2024 |
|
Tom Hunt Eco-chef
|
Apr 29, 2024 |
|
Toby Co-Founder of All things Butter
|
Apr 12, 2024 |
|
Robert Thompson MBE
|
Mar 13, 2024 |
|
Orlando Murrin - from magazines to hotels and murder mysteries
|
Mar 04, 2024 |
|
Ben Davies - Founder of VYPR on research that works
|
Feb 20, 2024 |
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Elin Roberts - making nature better with Tempeh
|
Jan 31, 2024 |
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Charlie Bighams - creating a beacon food brand
|
Jan 25, 2024 |
|
Veganuary -aiming for a kinder, greener planet
|
Jan 02, 2024 |
|
Dr Morgaine Gaye - Food Futurologist
|
Dec 08, 2023 |
|
Pete Russell, from Ooooby, on shaking up local farming
|
Nov 20, 2023 |
|
Rupert Pick - Co-Founder of Hot Pickle, a leading experiential marketing agency
|
Oct 20, 2023 |
|
Graze - a wonderful teenager that is maturing rapidly
|
Oct 05, 2023 |
|
Marcus Wareing and Tales from a Kitchen Garden
|
Aug 21, 2023 |
|
TALKING FERMENTATION DOWN AT PETER’S YARD
|
Aug 17, 2023 |
|
SCOTTISH WHISKY VERSUS THE ENGLISH STUFF
|
Aug 08, 2023 |
|
A PINT OF THE BLACK STUFF
|
Aug 01, 2023 |
|
Making Caviar Sustainable
|
Jul 18, 2023 |
|
The Dessert Show
|
Jul 10, 2023 |
|
The Potato Show
|
Jul 03, 2023 |
|
Fruity Heritage
|
Jun 26, 2023 |
|
Feeling Saucy
|
Jun 19, 2023 |
|
Freshly Squeezed
|
Jun 12, 2023 |
|
Have a Snoop at Knoops
|
Jun 05, 2023 |
|
Sweet Moments
|
May 29, 2023 |
|
The Dough Show
|
May 22, 2023 |
|
Drinks with a Difference
|
May 15, 2023 |
|
Plants but not as you Know Them
|
May 08, 2023 |
|
Food or Art?
|
May 01, 2023 |
|
Locally Grown Party
|
Apr 24, 2023 |
|
Stock Control
|
Apr 17, 2023 |
|
Google that Guacamole!
|
Apr 10, 2023 |
|
Sophie Grigson: A Taste of Italy
|
Mar 27, 2023 |
|
Ferment Foods and Space Mushrooms
|
Mar 20, 2023 |
|
Jam vs. Honey, the debate continues
|
Mar 13, 2023 |
|
LEARNING HOW TO ’TASTE’ ARTISAN COFFEE
|
Mar 06, 2023 |
|
READY WHEN YOU ARE
|
Feb 27, 2023 |
|
YO HO HO AND A BOTTLE OF RUM
|
Feb 20, 2023 |
|
STILL WATERS RUN DEEP
|
Feb 13, 2023 |
|
CHILD LABOUR IN THE CHOCOLATE INDUSTRY
|
Feb 06, 2023 |
|
TWO FOR TEA AND TEA FOR TWO
|
Jan 30, 2023 |
|
THE WORLD’S BEST FOOD PRODUCT (OFFICIAL)
|
Jan 23, 2023 |
|
THE INSIDE STORY OF THE WORLD CHEESE AWARDS
|
Jan 16, 2023 |
|
THE GREAT TASTE AWARDS AND FOOD INNOVATION
|
Jan 09, 2023 |
|
TRY JANUARY WITH CHRISTABEL CAIRNS
|
Jan 02, 2023 |
|
VERMUT OR VERMOUTH? THAT IS THE QUESTION
|
Dec 26, 2022 |
|
COWES, NEEDLES, MERMAIDS AND VODKA
|
Dec 19, 2022 |
|
BLOODY MARY AND COCKTAILS IN A CAN
|
Dec 12, 2022 |
|
HOW TO SHEAR A SHEEP
|
Nov 28, 2022 |
|
FROZEN PEAS FOR THOSE TWISTED ANKLE DAYS
|
Nov 21, 2022 |
|
UMAMI - ONE OF THE FIVE BASIC TASTES
|
Nov 14, 2022 |
|
RENÉE ELLIOTT OF PLANET ORGANIC TALKS WELLBEING
|
Nov 07, 2022 |
|
THE FOODTALK SHOW GOES ALL FRUITY
|
Oct 31, 2022 |
|
TEQUILA - WORTH A SHOT?
|
Oct 24, 2022 |
|
A MILLENNIA OLD TECHNIQUE RE-IMAGINED
|
Oct 17, 2022 |
|
FOR OLD TIMES’ SAKE
|
Sep 26, 2022 |
|
TIMO BOULDT OF GOUSTO DELIVERS
|
Sep 12, 2022 |
|
WHAT’S BEST - RADIO, TIKTOK OR POSTER ADVERTISING?
|
Sep 05, 2022 |
|
SHOULD YOU USE DONALD TRUMP AS YOUR BRAND AMBASSADOR?
|
Aug 29, 2022 |
|
HOW TO FUEL YOUR GYM SESSION
|
Aug 22, 2022 |
|
MEATY BEEFY BRITISH SNACKS
|
Aug 15, 2022 |
|
THE MASTERCHEF EDITION
|
Aug 08, 2022 |
|
BEING THE ’GOOD GUY’ IS GOOD BUSINESS
|
Jul 25, 2022 |
|
IS THE MICROWAVE A RELIC FROM THE 1970’S?
|
Jul 18, 2022 |
|
CAN EXPERIENCE MAKE YOUR BRAND GROW?
|
Jul 11, 2022 |
|
EAT CAKE AND DRINK CHOCOLATE
|
Jul 04, 2022 |
|
WE ALL DESERVE AN ALCOHOLIDAY
|
Jun 27, 2022 |
|
THE LEADERS IN THEIR FIELD
|
Jun 13, 2022 |
|
DOGGIE DESSERTS FOR YOUR PAMPERED POOCH
|
Jun 06, 2022 |
|
JACK FRUIT. IT’S BIG AND BUMPY!
|
May 30, 2022 |
|
TINDER FOR THE FOOD SECTOR
|
May 23, 2022 |
|
EATING MANGO IN THE BATH
|
May 16, 2022 |
|
TAKE IT WITH A PINCH OF SALT
|
Apr 25, 2022 |
|
WHY EVERYONE’S TALKING ABOUT FOLKESTONE
|
Apr 18, 2022 |
|
HOW TO GET A 3 STAR ’GREAT TASTE AWARD’
|
Apr 11, 2022 |
|
BREAD THAT IS OH SO SPECIAL
|
Apr 04, 2022 |
|
IRELAND’S BEST SELLING BLACK PUDDING EVER
|
Mar 28, 2022 |
|
HOW TO CATER FOR COELIAC DISEASE
|
Mar 21, 2022 |
|
MAKING A PIG OF OURSELVES
|
Mar 14, 2022 |
|
THE HEALTHY ALTERNATIVE TO OLIVE OIL
|
Mar 07, 2022 |
|
MITCH TONKS AND WHY FISH ROCK
|
Feb 28, 2022 |
|
THE PHILOSOPHY OF GIN
|
Feb 21, 2022 |
|
CALUM FRANKLIN AND THE WONDERFUL WORLD OF PIES
|
Feb 14, 2022 |
|
OUR FAVOURITE COOKBOOKS PART 2
|
Feb 07, 2022 |
|
OUR FAVOURITE COOKBOOKS PART 1
|
Jan 31, 2022 |
|
MEAD: THE BEES KNEES
|
Jan 24, 2022 |
|
SHEILA DILLON, LEGEND OF THE AIRWAVES
|
Jan 17, 2022 |
|
ASMA KAHN AND DARJEELING EXPRESS
|
Jan 10, 2022 |
|
DRY DRINKER JANUARY
|
Jan 03, 2022 |
|
PORN STAR MARTINI AND ALL THAT
|
Dec 27, 2021 |
|
MORE CHEESE PLEASE BLOOPER
|
Dec 20, 2021 |
|
MORE CHEESE PLEASE
|
Dec 20, 2021 |
|
MRS POTATO HEAD
|
Dec 13, 2021 |
|
WISH YOU WERE BEER
|
Dec 06, 2021 |
|
CHEWING THE FAT
|
Nov 29, 2021 |
|
CHOCOLATE WITHOUT THE MILK
|
Nov 22, 2021 |
|
WAKE UP AND SMELL THE COFFEE
|
Nov 15, 2021 |
|
ENGLISH SPARKLING WINE - A FAMILY AFFAIR
|
Nov 08, 2021 |
|
A GLASS OF MILK A DAY . . .
|
Nov 01, 2021 |
|
I‘M A CIDER DRINKER
|
Oct 25, 2021 |
|
The story of Asma Kahn and Darjeeling Express
|
Feb 08, 2021 |
|
The low down on Saturday Kitchen
|
Feb 01, 2021 |
|
Are these the UK's best cookbooks?
|
Jan 25, 2021 |
|
Paul A. Young, the UK's very own Willy Wonka
|
Jan 18, 2021 |
|
Robin Moxon on fish and Adam Byatt of Celebrity MasterChef
|
Jan 11, 2021 |
|
Calum Franklin and eating pies at the Holborn Dining Room
|
Jan 04, 2021 |
|
Why English sparkling is so good with Gusbourne Estates
|
Dec 26, 2020 |
|
David Walker explains how you start a snail farm
|
Dec 21, 2020 |
|
Sam Bilton and the fascinating food history of the UK
|
Dec 14, 2020 |
|
An Infinite Session for the designated driver
|
Dec 07, 2020 |
|
Sam Moro, restauranteur since 1997
|
Nov 30, 2020 |
|
Dr Sarah Jarvis and the best food programme ever made
|
Nov 23, 2020 |
|
CBD - what's the deal?
|
Nov 16, 2020 |
|
Sheila Dillon, legend of the airwaves
|
Nov 09, 2020 |
|
Crazy about Kent
|
Nov 02, 2020 |
|
Scottish gin upholding Victorian tradition
|
Oct 26, 2020 |
|
Colette Twomey and the Clonakilty secret recipe for black pudding
|
Oct 19, 2020 |
|
Neal's Yard Dairy and a cheesy romance
|
Oct 12, 2020 |
|
Peverel Manners of Belvoir with Jamie Crummie
|
Oct 05, 2020 |
|
Cookery schools and how to use salt
|
Sep 28, 2020 |
|
Sue Nelson and Ollie Lloyd talk to Tim Boldt of Gousto
|
Sep 21, 2020 |
|
Surf's up with Jimmy's Iced Coffee
|
Sep 14, 2020 |
|
Love is in the air with Pippa Murray of Pip & Nut
|
Sep 14, 2020 |
|
Breaking the new year booze ban
|
Sep 07, 2020 |
|
The world in a coffee cup
|
Apr 09, 2020 |
|
Best of both worlds
|
Apr 02, 2020 |
|
A touch of spice and all things nice
|
Mar 26, 2020 |
|
Bread of heaven
|
Mar 13, 2020 |
|
Quiz your thirst
|
Feb 27, 2020 |
|
The right connections
|
Feb 20, 2020 |
|
Passion for plant-based
|
Feb 06, 2020 |
|
Food of the Gods
|
Jan 23, 2020 |
|
The A.I. Diet
|
Jan 16, 2020 |
|
Futuristic Food
|
Nov 28, 2019 |
|
Cordial relations
|
Nov 21, 2019 |
|
Do the truffle shuffle
|
Nov 07, 2019 |
|
Tickling the tastebuds
|
Oct 31, 2019 |
|
Taking a bite of the future
|
Oct 17, 2019 |
|
Pick the bones out of that
|
Oct 10, 2019 |
|
You've got to be kidding
|
Oct 03, 2019 |
|
Viva la revolution
|
Sep 26, 2019 |
|
Name that tuna
|
Sep 12, 2019 |
|
Just our cup of tea?
|
Aug 22, 2019 |
|
No sushi please, we're Japanese
|
Aug 15, 2019 |
|
Mouthful all weekend
|
Aug 09, 2019 |
|
Good health in a nutshell
|
Jul 25, 2019 |
|
You sexy thing
|
Jul 18, 2019 |
|
From Russia with love
|
Jul 12, 2019 |
|
Ooh la la! Le Cordon Bleu
|
Jun 27, 2019 |
|
Question: What can you make out of cow's milk?
|
Jun 13, 2019 |
|
Born in the USA
|
May 30, 2019 |
|
Sugar and spice and all things nice
|
May 23, 2019 |
|
Planting the seed of change
|
May 16, 2019 |
|
Putting on a show
|
May 09, 2019 |
|
Rummaging in the nation's store cupboards 2
|
May 02, 2019 |
|
Rummaging in the nation's store cupboards 1
|
Apr 25, 2019 |
|
Bringing home the bacon
|
Apr 18, 2019 |
|
Getting hygge down on the farm
|
Apr 04, 2019 |
|
Having the craic tasting all things Irish
|
Mar 28, 2019 |
|
Brexit's dream according to Ollie Lloyd
|
Mar 21, 2019 |
|
On the wagon
|
Mar 07, 2019 |
|
Let's hear it from the Spice Girls (and boys)
|
Feb 28, 2019 |
|
A hug in a glass
|
Feb 21, 2019 |
|
Cook books - the good, the bad and the ugly
|
Feb 07, 2019 |
|
Baby, it's cold outside
|
Jan 31, 2019 |
|
Masterchef winner cooks up a storm
|
Jan 24, 2019 |
|
The gold standard of food
|
Jan 17, 2019 |
|
FoodTalk 2018 - the best bits
|
Dec 27, 2018 |
|
The story of William Chase
|
Dec 20, 2018 |
|
From Iceland with sweet treats
|
Dec 13, 2018 |
|
Foodie adventures: from Cambridge to Japan
|
Dec 06, 2018 |
|
Getting to the root of good beer
|
Nov 29, 2018 |
|
Jubelation & fighting allergies
|
Nov 22, 2018 |
|
Decisions, decisions, decisions
|
Nov 15, 2018 |
|
Pressing play on juicy foodie chat
|
Nov 07, 2018 |
|
Giving food waste the cold shoulder
|
Nov 01, 2018 |
|
A brilliant breakfast bonanza
|
Oct 25, 2018 |
|
Special deliveries
|
Oct 18, 2018 |
|
Takeaway Expo special
|
Oct 10, 2018 |
|
Thirsty Thursdays!
|
Oct 04, 2018 |
|
Seaweed & spice
|
Sep 27, 2018 |
|
Wok a way to live
|
Sep 19, 2018 |
|
Speciality & Fine Food 2018 (part two)
|
Sep 12, 2018 |
|
Speciality & Fine Food 2018 (part one)
|
Sep 06, 2018 |
|
Wonders in the waste
|
Aug 23, 2018 |