What makes a misfit or a rebel, and is everyone just fed up with the status quo in the food industry?

Join us for a very special live recording of the Food Rebels Podcast – from the iconic Fortnum & Mason! In this lively episode, the panel explore what it really means to be a challenger brand: those bold businesses shaking things up in food and drink with purpose and passion.

Leading the conversation is AJ Sharp, experienced radio presenter, food expert, entrepreneur, broadcaster, and food awards judge, alongside guests Ivo Devereux from Sapling Spirits, a B Corp committed to reforestation, waste reduction, and sustainable packaging. We’re also joined by Laurie Fermor from Freddie’s Farm, a brand creating healthy, fruit and veg-based snacks for kids, and Liz Darran, Chief Brand and Creative Officer at Fortnum & Mason, who shares insights on how even heritage brands can evolve to stay relevant.

Together, the panel digs into the power of storytelling, the importance of sustainability, and how to educate consumers without preaching. From food policy changes to the role of taste and health in product development, this episode is packed with fresh thinking on how the food industry can move towards a cleaner, more transparent future, without losing the joy of eating.

In this episode, AJ Sharp gets stuck into a proper foodie chat with Louisa Mitchell, founder of Wildly Tasty, on why our little rebels deserve flavours that tickle their tastebuds. Forget beige fish fingers and hidden veg, this is a conversation for parents who believe kids deserve bold, honest, and wildly delicious food from day one.

Louisa shares the story behind Wildly Tasty, her plant-based kids’ food brand that’s challenging the norms of what children are “supposed” to eat. From the unsung power of pulses to getting toddlers on board with spice and texture, she explains how flavour and nutrition can go hand in hand — without compromise.

They also dive into the Kids Food and Drink Collective, a new movement pushing for healthier, tastier options for children everywhere. This week is all about parenting with purpose, trusting children’s palates, and feeding the future, one rebel mouthful at a time.

This week on Food Rebels, AJ Sharp meets Cathy Moseley, the founder of Boundless, the UK-based snack brand shaking up the gut health scene. From the high-stress world of commodity trading to championing fibre-rich, gut-loving snacks, Cathy’s journey is anything but ordinary.

They dive into why sorghum might just be your gut's new best friend, how fibre is the unsung hero of health, and why mindful eating matters more than ever. Cathy doesn’t shy away from calling out the big food giants and her call to arms for real, honest food is something every health-conscious eater should hear.

In this vibrant and flavour-packed episode, Don Martin, founder of Winnie’s Original, shares the story behind his bold, Caribbean-inspired condiments — and the deep roots that fuel his creativity.

From his Jamaican heritage to his passion for flavour experimentation, Don talks about how his products are more than just sauces — they’re art on a plate. We dive into the family influences that shaped his culinary journey, his playful, artistic approach to recipe development, and what it means to honour tradition while creating something completely original.

Expect mouthwatering chat about his popular Sweet Chilli Apple Sauce, Tropical Pineapple Jam, and some exciting ideas he’s cooking up for the future. This one’s a must-listen for anyone who loves big flavours, creative thinking, and a brand with real heart and heritage.

In this fiery episode of Food Rebels, AJ Sharp chats with the brilliant Dominique Woolf – musician, writer, and founder of The Woolf’s Kitchen – about how she turned a lockdown kitchen experiment into a nationwide chilli oil sensation. Dominique shares her inspiring journey from stay-at-home mum to award-winning food entrepreneur, opening up about her Thai heritage, the challenges of launching a brand from scratch, and the joy of discovering purpose and creativity through food. Plus, she reveals a few (very cool) things you definitely won’t find in her press bio…

In this moving episode of Food Rebels, AJ Sharp speaks with Julie Friend, a MasterChef winner and food writer, about her personal journey with cancer. for a deeply personal conversation. Julie opens up about her experience with cancer: the shock of the diagnosis, the emotional rollercoaster, and the devastating impact it had on her sense of taste and joy around food. But this isn’t just a story about illness—it’s about survival, strength, and finding light in the darkest places.

It’s a conversation about grit, grace, and growth. About learning to be kind to yourself when your body feels like the enemy. And about holding onto hope—even when the path ahead feels uncertain.

If you’ve ever needed a reminder that resilience can be rebellious—and that healing is never linear—this episode is for you.

🔥 In this sizzling episode of Food Rebels, AJ Sharp meets Dan Shearman: eco-chef, food truck renegade, and the bold founder of the UK’s original hot honey brand, WilderBee.

What started as a spicy side hustle has become a million-pound business, blazing a trail through kitchens, burger joints, and cocktail bars across the UK. Dan shares the wild ride — from discovering hot honey in a New York pizzeria to infusing his own blend with fiery Scotch bonnets and bee-friendly British honey.

Expect stories of cooking for Hollywood legends, crashing (and burning) on Dragons’ Den, and building a brand rooted in sustainability, zero compromise, and fearless flavour. It’s raw, it’s real, and it’s hotter than your average condiment.

From food truck to food revolution — this is hot honey with a mission. 🍯🌶️

This week on Food Rebels, AJ Sharp is joined by Imogen Royall from Northern Pasta Co. – the pasta pioneers turning your average dinner into a delicious act of rebellion.

From living on a Croatian island to stamping 60,000 bags of pasta by hand, Imogen and her husband are showing us how food can be fun, sustainable, and full of heart. British grains, zero plastic, and pasta that actually hugs your sauce? YES, please!

Want to know what happens when passion meets pasta? Tune in now for a story that’ll make you rethink your next plate of pasta.