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For decades, wild Scottish venison has been one of Britain's most overlooked foods, with much of it exported overseas while UK shoppers continue to reach for beef and chicken. In this episode of Food Rebels, AJ Sharp meets Ruaridh and Kirsty Waugh, the founders of Noble & Wild, who are on a mission to change that. They explain why wild venison is one of the country's most sustainable and nutritious proteins, why controlling Scotland's deer population is essential for restoring forests and biodiversity, and why this naturally lean meat deserves a place on our dinner tables, not just for special occasions, but every week. Along the way, they bust some of the biggest myths surrounding venison, share simple ways to cook it, discuss why Britain exports so much of this incredible produce, and reveal their plans to make venison more accessible for everyone. If you've ever wondered whether there's a better alternative to beef, or why one of Britain's finest foods remains a hidden secret, this episode is for you.

What do chemotherapy needles, Michelin-starred restaurants and a bottle of Bordeaux have in common? More than you'd think. This week AJ Sharp meets Greg Lambrecht, the inventor of Coravin—the revolutionary device that's transformed the way the world drinks wine. Used in restaurants across the globe, Coravin allows you to pour a glass of wine without ever pulling the cork, meaning rare and expensive bottles can be enjoyed one glass at a time. But Greg isn't from the wine trade at all. He's a physicist, medical inventor and entrepreneur who accidentally changed the hospitality industry while trying to solve his own problem: wanting just one great glass of wine without wasting the rest of the bottle. Whether you're a wine enthusiast or simply love hearing how brilliant ideas are born, this is a conversation about curiosity, invention and making life's little pleasures even better.

In this episode of Food Rebels, AJ Sharp meets the founder of Mei Mei, the fast-growing Singaporean food brand that's on a mission to transform the UK's world foods aisle with authentic flavours, modern branding and genuinely useful products. Elizabeth shares the remarkable story behind Mei Mei, from opening a tiny Borough Market restaurant just months before the pandemic to turning homemade sauces into one of the UK's most exciting challenger food brands. Along the way, AJ tastes the full Mei Mei range live on air, discovering why layering flavour is the secret to great cooking, why Singapore is one of the world's greatest food destinations, and why Elizabeth believes today's consumers want more than just another supermarket sauce.

Rum has come a long way from its pirate reputation. In this episode of Food Rebels, AJ Sharp is joined by drinks experts Maria Easley and Clare Pope to explore the exciting world of modern rum. From Caribbean classics and tropical spiced rums to innovative producers in Scotland and Paraguay, they discover how today's rum makers are pushing the category in bold new directions. Along the way, they taste standout spirits including Mermaid Spiced Rum, Takamaka Dark Spiced Rum, Black Tot Finest Caribbean Rum, Isle of Barra's Black Forest Dark Rum and El Supremo 8-Year-Old Rum, discussing everything from ageing and flavour development to the stories behind each bottle. The tasting also proves just how far alcohol-free spirits have come, with CleanCo's Clean R and Clean T delivering impressive flavour and complexity. And just when everyone thought the tasting was over, two premium British sambucas from Cimbroni 33 completely changed the panel's perception of a spirit many had left behind after their university days. If you love discovering exceptional drinks, hearing the stories behind innovative brands, or simply want to know which bottles deserve a place on your shelf, this is an episode not to miss.

From Japanese gin and award-winning potato vodka to alcohol-free alternatives and smooth English-inspired whisky, this episode of Food Rebels is a flavour-packed journey through some of the most exciting spirits on the market today. Host AJ Sharp is joined by cocktail expert Maria Eastley and drinks writer and specialist Clare Pope for a lively tasting of nine standout bottles. Along the way they explore why premium spirits are booming, how Japan has become one of the world's most exciting drinks producers, whether flavoured gin is still in fashion, and why more people are choosing to drink less; but drink better. On the tasting table are Ukiyo Tokyo Dry Gin, Ukiyo Nashi Pear Gin, Cygnet 22 Gin, Clean G alcohol-free spirit, Ramsbury Raspberry & Wildflower Honey Gin, Chopin Potato Vodka, Suntory Toki Japanese Whisky, Wolfie's Blended Scotch Whisky and Ramsbury Hot Honey Vodka. Expect plenty of tasting notes, cocktail inspiration, spirited debate over everyone's favourites, and a few fascinating discoveries, including why vodka can be made from potatoes, what yuzu actually tastes like, and why Japanese whisky is traditionally served as a Highball. Whether you're looking for your next favourite bottle or simply love discovering the stories behind great drinks, this episode is packed with expert insight, honest opinions and plenty of laughs.

What makes us come back to the same food or drink time and time again? According to consumer psychologist Chris Lukehurst, it isn't taste—it's emotion. In this fascinating episode of Food Rebels, AJ Sharp sits down with Chris, founder of The Marketing Clinic and author of The Shape of Taste, to explore the hidden psychological forces behind our food choices. Drawing on more than two decades of experience working with global brands including Nestlé, PepsiCo and Mars, Chris explains why our earliest food memories shape our preferences for life and how brands can map the emotional journey of eating. From childhood nostalgia and party foods to protein snacks, wine, coffee and even pain relief gels, Chris reveals how emotions influence purchasing decisions far more than we realise. The conversation explores how food manufacturers can create products that genuinely resonate with consumers, why "taste is king" may be outdated thinking, and how the industry is increasingly using psychology to develop healthier, cleaner-label products.

This week on Food Rebels, AJ Sharp is joined by chef, content creator and food waste campaigner Martyn Odell, better known to millions online as The Lagom Chef. Martyn shares how a childhood passion for cooking led him into professional kitchens before eventually building one of the UK's most influential food platforms. Together, AJ and Martyn explore the reality of food waste in British homes, why so many people feel overwhelmed in the kitchen, and how simple changes can save families money while reducing waste. They also discuss Martyn's new book, Eat the Food You Buy, packed with practical tips, ingredient mind maps and confidence-building recipes designed to help people make the most of what they already have at home. From Jamie Oliver's influence on a generation of cooks to the pressures of social media perfection, this is a refreshing conversation about bringing joy, creativity and common sense back into everyday cooking.

What happens when ancient remedies meet modern branding? In this episode of Food Rebels, AJ Sharp sits down with Andrew Salter, co-founder and CMO of DIRTEA, to explore the rapid rise of functional mushrooms, wellness rituals and the growing consumer desire to take control of health. Andrew shares how burnout, exhaustion and years of entrepreneurial hustle led him and his brother to discover functional mushrooms, before building one of the UK's fastest-growing wellness brands. The conversation explores why consumers are moving away from quick fixes, how wellness has become part of modern identity, and the role brands play in building trust in an increasingly skeptical world. They discuss Lion's Mane, Reishi, matcha, creatine and collagen, but also go much deeper into community building, consumer psychology, founder-led brands and the wider cultural shift towards preventative health, sobriety, ritual and personal agency. Along the way, Andrew reveals the unconventional marketing strategies that helped DIRTEA grow from a niche wellness product into a cultural movement, from Selfridges pop-ups and wellness raves to building a devoted community of customers who help shape the brand's future.

What does “sustainable seafood” actually mean and are we being misled about the fish on our plates? This week on Food Rebels, AJ Sharp meets chef patron Ben Champkin from Catch at The Old Fish Market in Dorset. After training in some of the world’s top kitchens including L’Enclume, The Newt and three Michelin-starred Meadowood in California, Ben returned to the South West with a mission to champion truly sustainable British seafood. From dayboat fish and dry-ageing sea bass to why we should be eating cuttlefish instead of imported squid, Ben lifts the lid on the realities of the UK fishing industry and the huge misconceptions around “local” seafood. The pair discuss disappearing cod stocks, why lobster shouldn’t be eaten in winter, the surprising rise of octopus in British waters and how supermarkets and food culture may be holding back lesser-known sustainable species. It’s a fascinating deep dive into provenance, food miles, restaurant ethics and the future of British fishing.

This week on Food Rebels, AJ Sharp is joined by chef, recipe developer and content creator Lungi Mhlanga, founder of Lungi’s Always Baking. From growing up in a food-obsessed Zimbabwean household to running bakeries in Shoreditch and Soho, Lungi’s journey has been full of creativity, graft and glorious kitchen chaos. AJ and Lungi talk about viral toast cookies, ADHD, confidence, failure, Substack, baking without rules and why the best ideas often come from trusting your own very strange brain. A joyful episode about dessert, creativity and breaking all the right rules.

What really happens behind the scenes in Britain’s restaurant chains?   In this episode of Food Rebels, AJ Sharp sits down with Andrew Macleod, founder of Emilia’s Crafted Pasta, to explore why so much casual dining restaurant food is far more processed than customers realise and why he chose to build his business completely differently.   After turning down a high-paying career on Wall Street, Andrew travelled across Italy couch surfing, learning regional pasta traditions from chefs, students and home cooks before opening his first restaurant at just 24 years old. Nearly a decade later, Emilia’s has grown into one of London’s most respected independent pasta brands, built around fresh pasta made from scratch every single day with no central kitchens, preservatives or shortcuts.   AJ and Andrew discuss the hidden rise of ultra-processed food in hospitality, why many restaurant chains rely on reheated sauces and additives, and how authenticity has become one of the most valuable things in modern dining. They also dive into the pressures facing small hospitality businesses, the reality of scaling without compromising quality, and why more consumers are beginning to question what’s really in restaurant food.   From slow-dried pasta and Italian food culture to government policy, entrepreneurship and the future of eating out, this is a fascinating conversation about what happens when a founder refuses to follow the standard restaurant playbook.

What happens when three brothers ditch the safe path to chase a sausage dream? In this episode, AJ Sharp sits down with Olly and Max Kohn, two of the three brothers behind The Jolly Hog, the British meat brand that’s gone from a Kenwood sausage machine in a one-bed flat to shelves in every major UK supermarket. They share the real story behind the growth, from unpaid early days and street food graft to cracking retail, building a brand without investment, and partnering with the likes of Marmite and Colman’s. It’s a conversation about flavour, farming and the future of meat, digging into welfare standards, B Corp, and the pressure on brands to clean up ingredients in the age of ultra-processed food. Honest, funny and full of insight, this is about doing meat properly, and proving you don’t have to cut corners to scale.

What’s really driving the way we eat and why does it feel so hard to get it right? In this episode of Food Rebels, AJ Sharp sits down with nutritional therapist Nicola Moore to unpack metabolism, mindset and modern eating. From ultra-processed foods and gut health to cravings, cortisol and GLP-1s, this is a straight-talking look at what’s actually going on inside our bodies. They explore why we’re constantly hungry but undernourished, how our brains and gut are shaping our food choices, and why willpower has very little to do with it. Plus, a grounded take on weight loss drugs and what they can and can’t fix. If you’ve ever felt stuck in a cycle with food, this one will change how you see it.

What happens when food justice stops being a conversation and becomes a political mission? In this episode of Food Rebels, AJ Sharp sits down with Sarah Bentley, founder of Made in Hackney, to go way beyond the usual chat on ultra-processed food and “better choices”.  Sarah announces on the show that she is now standing as a Green Party candidate, taking everything she’s learned from the front line of food justice into politics, because if the system is broken, someone has to change it. From food swamps and broken food culture to the reality of feeding communities on the ground, Sarah connects the dots between what’s on our plates and the structures shaping our lives. And then she does something most people don’t. She steps in. This is about power, inequality and why the system is stacked against real food and community.

Why does Denmark seem so far ahead when it comes to cutting ultra-processed food, serving better plant-rich meals and making sustainable food choices feel normal rather than niche? In this episode of Food Rebels, AJ Sharp sits down with Anders Nicolajsen from the Danish Agriculture & Food Council to dig into how Denmark has built a food system where organic, seasonal and plant-rich food is not just an aspiration, but something that actually works in public kitchens, restaurants and canteens. They get into the long-term policy thinking that helped make change stick, why chef autonomy matters, how Denmark’s tiered organic certification system works, and why consumers are far more likely to choose greener dishes when they are led by taste, pleasure and great storytelling rather than guilt. Anders also shares insights from Danish consumer research, explains why the term plant-rich lands better than plant-based, and explores the role of chefs, waiters and menu language in helping diners make different choices. The conversation also looks at green umami, upcycling, food waste, the future impact of GLP-1 drugs on restaurant culture, and why the next stage of change depends on better communication and more fruit and veg being grown closer to home. It is a fascinating look at what happens when a country stops just talking about food system change and starts building it.