Christmas Eve on Food Rebels: AJ is joined by olive oil sommelier Mazen Assaf, founder of The Olive Oil Guy, to talk festive traditions around the world, from Lebanon to London, and the stories behind truly exceptional olive oils. Mazen shares what Christmas looks like in Lebanon, how food brings different communities together, and guides AJ through a live olive oil tasting featuring Spanish, Italian and Greek varieties. Expect flavour notes, pairing ideas, and a deeper look at why olive oil is a craft, not a commodity. A cosy, foodie Christmas Eve episode full of warmth, culture and seriously good olive oil.

In this festive episode of Food Rebels: Getting Ready for Christmas, AJ Sharp is joined by Clare Pope to talk about one very important question: what should actually go in your Christmas shop?

Together they build the dream pre-Christmas trolley, from flavour-boosting staples to effortless party food and seriously indulgent puddings. They start with Borough Broth – organic, B Corp bone broth that’s AJ’s secret weapon for rich, non-greasy gravy and collagen-packed cosy mugs of goodness. Hydration gets an upgrade too, with Solo still and sparkling water from the Usk Valley, perfect for guests who aren’t drinking – or anyone who needs something refreshing between the bubbles.

For easy flavour wins, AJ and Clare taste their way through Herbamare’s herb sea salts, including a low-salt version and a slow-burn spicy blend that’s made for soups, broths and roast potatoes. They cover stress-saving midweek meals with HelloFresh, crowd-pleasing party food from Higgidy. Dessert lovers are in heaven with Simply Ice Cream – from Mince Pie and Christmas Pudding to cinnamon, stem ginger & marmalade and the legendary, three-star Great Taste Heavenly Honeycomb. Along with comforting spelt pasta from The Northern Pasta Company. Drinks-wise, there’s celebratory Bruno Paillard Champagne and party-ready Zonin Prosecco, everything you need for delicious, low-stress festive eating.

If you’re wondering what to add to your online shop before the big day, this is your Christmas food shopping list in audio form.

In Thoughtful Foodie Gifts for a Clutter-Free Christmas, AJ Sharp and Clare Pope share festive gift ideas for food lovers who prefer treats over festive clutter. They explore the Steenbergs Arabian Spice Collection with its Odyssea pomegranate molasses, taste the Tuscan Amaro Santoni aperitivo, try the edible 3D Doodler for creative bakers, and discuss alcohol free options from Wednesday’s Domaine. They move on to wines from Symington Family Estates, including Altano from the Douro, and open an English sparkling wine from Hambledon Vineyard. There’s also the surprising Wild and Fruitful To Matcha Ketchup, indulgent hot chocolate and spreads from Islands Chocolate, and beautiful festive boxes from Fudge Kitchen. A fun, flavour-packed guide to thoughtful gifts from brilliant brands.

In this festive Food Rebels tasting special, AJ Sharp and Claire Pope dive into a gorgeous selection of stocking-filler ideas from brilliant independent food brands. The spotlight falls especially on Simply Ice Cream, who's much-loved angel-wing bowls and mugs are a firm favourite, and Fudge Kitchen, whose handmade festive fudge, gift crackers, sliders and outrageously moreish White Chocolate Snowballs are way too moreish!

Alongside these two Kentish favourites, the episode also features discoveries from Steenbergs organic spices, Clawson Farms cheese truffles, New Forest Fruit Snacks, Islands Chocolate, Maldon Salt, and Fatso’s chunky, bold dark chocolate bars. Expect joyful tasting reactions, clever gift ideas, foodie tips and a heap of festive inspiration.

Perfect for anyone hunting for stocking fillers that feel thoughtful, delicious and just a bit different.

In this episode of Food Rebels, AJ Sharp is joined by Richard Peake, Managing Director of Merchant Gourmet, to explore what authentic leadership looks like when you’re not the founder, and why that can be a superpower.

From lentil tagines and quinoa “before it was cool” to ready-to-heat pouches that are actually good for you, Merchant Gourmet has quietly become a staple in cupboards across the UK. Under Richard’s leadership, the brand has doubled its revenue, launched a stream of innovative products, all while staying obsessively focused on taste, quality and minimally processed food.

This week, AJ Sharp interviews cook, writer and storyteller Amber Guinness, whose new book Winter in Tuscany celebrates the magic of Italy’s colder months. Amber shares why it's in winter that you can experience the true heart of Tuscan cooking, from porcini-rich forests to truffle-filled valleys and the comforting dishes that define the season.

They explore how slowing down, cooking with intention and embracing the colder months can transform the way we live and eat. Warm, nourishing and full of flavour, this episode is a hug for anyone ready to rethink winter.

Inaccurate labels don’t taste so good anymore, it's time to start rewriting the language of food.

In this episode of Food Rebels, AJ Sharp chats with Egyptian food writer and culinary consultant Soha Darwish, whose cooking blends the rich influences of her Egyptian and Syrian heritage. From growing up in cosmopolitan Alexandria to discovering her culinary voice in London and Abu Dhabi, Soha shares how she swapped a career in mechanical engineering for a life in food.

She talks about simplifying traditional recipes, hosting with heart, and why she’s challenging the label “Middle Eastern cuisine.” Expect stories of family kitchens, cultural identity, and the art of real, home-style cooking, plus a few laughs about the chaos of dinner parties and finding her self confidence.

Follow Soha’s journey on Instagram @sohadarwish_food and join AJ Sharp as she celebrates the rebels reshaping how we eat, cook, and connect.

This week AJ Sharp meets Tina Faghihi-Hallam, the innovative co-founder of Flavour Bombs, the bold new brand reinventing how we recreate global flavours at home. After 12 years in tech, Tina swapped spreadsheets for saucepans and turned a lightbulb moment watching Inside the Factory into a food business making authentic global flavours simple, clean and waste-free.