Hot on the heels of the breaking(!) news that Donald Trump likes his steak well done – and with ketchup – Sue Nelson was back in the studio to present another episode of The FoodTalk Show, and attempt to shore up some sanity to a crazy 2017.
Sue was joined behind the decks by Guy Routledge from The Food Rush to introduce our first guest, Helen Graves, who is a diverse freelance recipe developer, food and travel writer and editor. She enlightened us about her fabulous Food Stories website, her book on sandwiches, and her restaurant reviews around London.
We then had a pre-record from Moju Drinks from Food Matters Live. Founder Charlie Leet-Cook spoke to us about their super healthy cold-pressed range of juices – made for the people!
Solveiga Pakstaite from Bump Mark was our final guest. She was on hand to tell us all about her innovative food labelling solution that informs consumers when their food is ready for the bin! When the label goes from good to bad, your food does too, a great alternative to relying on ‘best before’ dates which can often be inaccurate.
Another reminder to check out The FoodTalk Awards, which are coming this June. If you’re a blogger or work on anything innovative in food tech then you need to be in it to win it! Entries open 7 March, so get involved!
GB Chew
Sustainable farmers with a spicy kick
Healthy Noodles with a side of Fruit Jerky
A lovely Homemade Curry and a Whitstable Beer...Insects too
Fishy puns, one brilliant app and a breakfast on a mission
Takeaway Innovations Expo special (part 2)
We visit Takeaway Innovations Expo and discover everyone's favourite Bread & Butter
The final Speciality and Fine Food Fair episode
Champion and Reeves
Bit Spicy
African Sky
Sogud
Babease
Amadeo Claris of Mercato Metropolitano
A Speciality and Fine Food Fair Special 2016 (part 2)
A Speciality and Fine Food Fair Special 2016 (part 1)
practically homemade curry in a box and how badgers make vegan egg mayonnaise
Lovely Kentish summer beers, some excitingly flavoured jerky and a quick and easy veggie dinner
a most unusual berry juice and how to make sure food never goes to waste
A proper craft beer renaissance and the world's best peanut butter
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