thefoodpeople In Conversation With...: Recent Episodes
thefoodpeople
The ‘TFP In Conversation With’ series, features people, businesses, brands and entrepreneurs from across the food & drink world - finding out more about why they do what they do, their purpose, how they see the future and how, in their way, they are championing change and shifting the future of food & drink.
In this month's episode, Charles speaks to Tara Quick, Co-Founder of Charlie Oven about all things outdoor eating - from cooking over fire and attitudes towards outdoor cooking, to the inspiration for the Charlie Oven.
In addition to this, Tara joins Charles to talk about...
- Enabling quicker moments of food joy - no standing over an oven for hours!
- How anyone can use a Charlie Oven - it's easy to adopt this way of cooking
- Mitigating environmental impact when manufacturing and shipping
- How every Charlie Oven is made by hand in the UK with love and attention, and a focus on quality
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog
📹 Subscribe and watch more from thefoodpeople here: @thefoodpeopletv
thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends.
In this month's episode, Charles speaks to Nick Egan, Founder of Cornwall Pasta Co. about all things pasta... but this isn't just any pasta, this is organic regenerative pasta!
In addition to this, Nick joins Charles to talk about...
- Being a Chef before an Entrepreneur - how it stands him in good stead!
- What 'regenerative' means for the business and how this influences where ingredients are sourced
- Different pasta shapes and how they're suited to different culinary applications
- What's next for Cornwall Pasta Co. - some exciting projects in the pipeline...
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog
📹 Subscribe and watch more from thefoodpeople here: @thefoodpeopletv
thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends.
In this month's episode, Charles speaks to Mex Ibrahim, Co-Founder of Women In The Food Industry about addressing equality within the industry and trailblazing women in food!
In addition to this, Mex joins Charles to talk about...
- The obstacles that need to be removed to drive towards equality
- How the landscape has shifted over the years - attitudes are changing...
- How collaboration is better than competition - the roles men can play to get involved
- What's next for Women In The Food Industry - how you can find out more and join in!
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog
📹 Subscribe and watch more from thefoodpeople here: @thefoodpeopletv
thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends.
In this month's episode, Charles speaks to Scott Davies, Founder of Hilltop Honey, about all things honey, brand purpose, entrepreneurial advice and their B-Corp certification.
- The diversity of honey - unique flavours, unusual applications and surprising origins
- Being a challenger brand - agility and staying true to your core message is key
- The drive for change - for the planet, future of our food system and the people of Newtown
- Opportunities in sports nutrition - how honey is a natural source of on-the-go energy
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog
📹 Subscribe and watch more from thefoodpeople here: @thefoodpeopletv
thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends, based in the UK and Australia.
In this month's episode, Charles speaks to Joanne Elsdon, Co-Founder ofFlourish in Foodand Head of Food and Drink Development at Greggs, about all things mentoring - what it actually is, why it's so important, and giving back to the food and drink industry.
- How mentoring can benefit anyone if they're fresh out of university, or 30 years into their career
- Providing a safe space to those in high-pressure and fast-paced food and drink industry roles
- How relationships should be driven by a mentee - investing time upfront is key
- The significant benefits for both the mentee and the mentor
Flourish in Food currently has a pairing window open - this only happens twice a year! Applications are open NOW until the end of March. If you'd like to apply to be a mentee or a mentor, please click on the relevant button below.
Apply to be a mentee or Apply to be a mentor
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
In this month's episode, Charles speaks to Marcela Tupinamba, Co-Founder of D'Amazonia Teaabout their range of functional teas inspired by the power of the Amazonian rainforest and promoting a healthy lifestyle in mind, body and spirit, whilst also being good to the environment.In addition to this, Marcela joins Charles to talk about...
- How tea is not just a beverage and how the drinking experience needs to be more of a sensory journey
- The unique range of plants in the Amazon region and how they provide inspiration
- Bringing exotic tea blends to a nation of tea drinkers where the demand for functional tea is continually growing
- The importance of a regenerative business model - exploring nature and giving back to it
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
In this month's episode, Charles speaks to Kristian Tapaninaho, Founder & Co-CEO of Ooni about all things pizza - including how Covid brought future growth plans forward and his favourite pizza joints across the globe! They also discuss how innovation manifests itself across the culture of Ooni by keeping core values at the heart of everything they do - kindness, innovation, rigour, ambition and passion.
In addition to this, Kristian joins Charles to talk about...
- Product-based IP development and how you protect it
- Attitudes towards outdoor cooking and how they differ across the globe
- A regenerative business model where buying a new Ooni oven is better for people and planet
- Democratising a cooking experience that was previously only available to the few, instead of the many
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
In this month's episode, Charles speaks to chef, restaurateur, author and TV presenter Julie Lin about how her love for planning dinner and her Mum's Malaysian heritage began her journey to becoming a chef, how Masterchef helped develop her profile at a deeper level and the exciting fusion of Malaysian cuisine and Scottish ingredients at her restaurant, GaGa.In addition to this, Julie joins Charles to talk about...
- The narrative around authenticity whilst respectfully cooking with authentic ingredients and techniques
- Adapting and evolving dishes to fit the local Scottish 'larder', whilst being true to Malaysian techniques
- The mentors and influencers that have shaped her career
- What 'fusion' means to her and how it often gets a bad rep (possibly rightly so!)
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
In this month's episode, Charles speaks to Alejandro Franco, Co-Founder & CCO of Kaffe Bueno about coffee, however, not just drinking it but more its hidden value and potential beyond just a caffeinated beverage. Plus, Kaffe Bueno's purpose, the exciting journey they've had in this space so far and a deeper dive into the problems with the coffee supply chain.
In addition to this, Alejandro joins Charles to talk about...
- How Kaffe Bueno is designing and building sustainability and circularity into its business model
- Coffees unique compounds and the process for extracting them
- Coffee compounds application in food & drink and the benefits of using them as an alternative
- His vision for the coffee value chain, the future food system and of course, what's next...
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
In this month's episode, Charles speaks to Laura Mimoun, Co-Founder & CEO of the colourful and healthy lunch concept, Kaleido Rolls about her inspiration for the brand and product, the journey to this point and Kaleido’s purpose and ambition.
In addition to this, Laura joins Charles to talk about...
- The importance of eye appeal whilst managing consistency and freshness plus the need Kaleido is satisfying
- How the lunch/Food To Go landscape is changing and the increasing importance of health
- The contrast between being an Entrepreneur and a Marketeer in a global food brand
- Remaining true to brand mission and values whilst scaling, and what the future looks like for Kaleido Rolls
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
In this month's episode, Charles speaks to Hannah Carter, CEO & Founder of OGGS about the inspiration behind the brand, the importance of purpose and how our food choices are fundamentality impacting humanity.
In addition to this, Hannah joins Charles to talk about...
- Removing hidden animal products from our food chain and the future food system
- The importance of education for behavioural change in the food industry
- The broader plant-based movement and its evolutionary journey
- A deep dive into the OGGS product portfolio and what's to come
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.
In this month's episode, Charles speaks to Stu Macdonald, Founder of ManiLife about the world of peanuts, his life changing trip to Argentina, his journey to starting the brand, the why behind it and of course, what's next.
In addition to this, Stu joins Charles to talk about...
- The ManiLife supply chain, being a conscious brand and how they're mitigating impact on the environment
- How ManiLife are leveraging their work with chefs and brand collaborations to drive awareness of peanut butter application diversity beyond the spreads aisle
- The peanut butter blending process, its similarities to coffee and of course, deep roast, ManiLife's famous peanut butter
- The evolution of peanut butter and what ManiLife is doing to take it to the next stage
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
In this month's episode, Charles speaks to Tim Mead, Owner of Yeo Valley Organic about regenerative organic farming, the importance of soil, regeneration projects and the Yeo Valley Organic story, its purpose and vision.
In addition to this, Tim joins Charles to talk about:
- Driving food system reform and how dairy farmers can be part of a sustainable future
- His plans to inspire, educate, and inform consumers and the farming community to make positive choices
- The regenerative farming movement, where it is in its evolution and consumer understanding
- Agroforestry, mob grazing, keeping carbon in our soils and the results of a 5 year soil study
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
In this month's episode, Charles speaks with Yegor Traiman, CEO of Remy Roboticsabout revolutionising the food industry, the problems he's trying to solve and the future of robotic technology in foodservice.
In addition to this, Yegor joins Charles to talk about...
- Whether robotic technology is essential to make food delivery more sustainable, not only for consumers but operators too |
- The interplay between Remy Robotics technology and autonomous delivery in the future
- Industrial application and flexible and adaptable robotics - what's the difference?
- Brand performance, managing food quality and delivery times alongside consumer engagement
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
In this sustainability-focused episode, Charles speaks with Mitch Tonks, Restaurateur & Fishmonger, about being a chef, fishmonger and restaurateur, all whilst being a man of the sea. He shares details on the growing Rockfish Restaurant Group and hisaffinity with the South West.
In addition to this, Mitch joins Charles to talk about...
- Improving the fish supply chain by getting closer to the supplier source and through 'Rockfish at Home'
- What sustainability means when going through significant quantities of fish and seafood on a daily basis - His ambition to change the way people experience seafood
- How he's championing the tinned seafood revolution
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
In this enlightening episode, Charles speaks with Mat & Polly Hilton, Founders and Cider Makers of Find & Foster about cider making, their work with local farmers to breathe life back into traditional orchards and how they’re creating balanced, biodiverse ecosystems, that thrive with wildlife and require minimal human intervention.
In addition to this, Mat & Polly join Charles to discuss:
- The basics of cider making, their varieties and the similarities it has with champagne
- How their ‘found’ orchards are fundamentally different to commercial ones
- How Find & Foster exists in a space where consumers are drinking less alcohol
- How they’re trying to prevent further decline and the extinction of important local apple varieties
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
In this eye-opening episode, Charles speaks with Simon Derrick, Project Director, FreshPPact and Head of Sustainability, Blue Skies Holdings, about bringing retailers, produce manufacturers and agri-businesses that are rooted in developing or emerging economies to define problems, discover solutions, and change the world, with a particular focus on social and environmental challenges.
In addition to this, Simon joins Charles to discuss:
- Adding real value at the source - returning value to the countries where products' raw material comes from
- The funding model behind the project and how successful solutions can access a share of £900k of seed funding
- Where to start - how the team prioritises finding solutions for sustainability issues around the globe
- Transferrable learnings from other sectors - having the greatest impact and benefit on the produce industry
You can get involved by contacting the team on changethworld@freshppact.org
Simon also speaks about the FreshPPact mission to Ghana. The Fresh Produce Impact Hub (FRESHPPACT) is a research and development Hub that works with research partners to find solutions to the biggest shared sustainability challenges we all face.
🎥 Check out the full video here: https://www.youtube.com/watch?v=lSdkWvRY35A
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
In this thought-provoking and informative episode of 'TFP In Conversation With', Charles speaks with Greg Belt, EverGrain CEO, Jacqui Hochreiter, EverGrain Sustainability Director, and Neville Moon, EverGrain UK Product Development, about saved grain, its previously unrealised potential, and its outstanding hidden nutritional value.
In addition to this, Greg, Jacqui & Neville join Charles to discuss:
- The deeper 'why' behind EverGrain and the problems it aims to solve
- Why saved grain shouldn't be looked at as waste or a bi-product
- The role that saved grain will have in the face of future global challenges to nourish an ever-growing population
- What the future holds for EverGrain - utilising nutrients and realising the potential in everything
If you would like more information about EverGrain, have any questions or would like a sample, please get in touch with the EverGrain team using the contact details below.
E: nevillemoon@everingredients.com
M: +44 (0)7795 564976
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
In this informative and enlightening episode, 'TFP In Conversation With' takes you to Donnalucata on the south coast of Sicily where Charles speaks with Chef Antonio Cicero and Roberta Corradin, Restaurant Manager, of Il Consiglio di Sicilia, about signature dishes and how they believe happiness manifests - through good food, served in a beautiful setting.
In addition to this, Antonio and Roberta join Charles to discuss:
- The foundational intersection of food with literature, philosophy and nostalgia
- The inspiration behind the dishes on the menu and a walkthrough of ultra-local and seasonal staple ingredients
- Challenging 'wine norms' and breaking rules - having fun with emotions, not history!
- What the future holds for Il Consiglio di Sicilia - simplicity and supporting local communities
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
In this intriguing and informative episode, Charles speaks with Illtud Dunsford, Farmer, Agri-Food Consultant, CEO and Co-Founder of Cellular Agriculture Ltd, to debunk cellular meats. In addition to this, Illtud joins Charles to talk about:
- Commercialising cellular meats and the hurdles ahead – cost, scalability, acceptance and legislation
- The story and purpose of Cellular Agriculture Ltd
- The fundamental processes and principals of cellular agriculture - what actually happens?
- The practical applications of this technology
- How accreditation systems will need to evolve to make this a reality
- Foetal bovine-serum, can it be plant-based?
- When will we be able to buy cellular products in the UK?
- What cellular meat means for the future of the animal agriculture industry
- Illtud’s vision for the future of agricultural systems embracing animals, plants and cellular agriculture
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/
In this informative episode, Charles speaks to the very passionate Peter Greig, Co-Founder of Pipers Farm. Peter joins Charles to talk about:
- The inspiration, purpose and fundamental principles behind Pipers Farm
- Regenerative and agroecological agriculture and the scaling up process
- Making the future of food more sustainable and the next generation of farmers
- How so much of fixing our food system starts with the soil
- His view on veganism and plant-based eating
- And, where Pipers Farm is on its journey of evolution
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
On this weeks' episode, we have Dr Chris Low, CEO of Legacy Park Ltd and Anthony Warner, Innovation Chef and Food Writer, Fruition Foods to launch the Sheffield based Sustainable Healthy Foods Accelerator. Chris and Anthony join Charles to talk about:
- The exclusive launch of the Sheffield based Sustainable Healthy Foods Accelerator (SHF) on ‘In Conversation With’
- The background and purpose of SHF
- Sustainability & health hurdles and why a different approach is required to deliver a step change innovation
- The Sheffield Olympic Legacy Park and its role in the Sheffield community
- The SHF framework for innovation that brings multiple disciplines and industries together
- What success looks like for SHF
- How to get involved in the SHF as a business, entrepreneur, mentor or innovator
Please get in touch using this email address - info@olympiclegacypark.co.uk if you:
- Are a start-up or scale-up interested in joining the programme
- Represent an organisation interested in becoming a partner or funder for the SHF incubator
- Are an individual who would be interested in mentoring start-ups, or sitting on the SHF assessment panel
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In our first episode back, Charles speaks to Emily Scott - Cook, Author of the wonderful book, Sea and Shore and Owner of Emily Scott Food at Watergate Bay. Emily joins us to talk about:
- Her journey into food and getting to a place to make your name your brand
- A ‘chef’ or a ‘cook’ and how they’re different
- Food simplicity, seasonal recipes and sustainability
- The forever growing popularity of Cornish food and drink
- The deeper purpose behind Emily Scott
- Her first book, Sea and Shore and her thoughts on book two
- Her experience cooking for world leaders and the Royal family at the G7
- How she feels about being on the ‘radar’ of Michelin and the possibilities of another restaurant
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this forward-thinking episode, Charles speaks to Ruth Fittock, Marketing Director at Mindful Snacker and Simply Roasted - the home of disruptive snacking innovation. Ruth joins us to talk about:
- The Simply Roasted story, the brand purpose and ambition
- Why it’s taken 10 years to create the no compromise crisp
- How the brands cooking process differs from others
- How Simply Roasted compares on key HFSS measures
- Their adventurous new flavours
- How the all-female leadership team influences the business
- The future horizon for Simply Roasted
- Plus, more on Mindful Snacker and The Simple Root
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this plant centric and sustainability focussed episode, Rob Howell – Head Chef, Root, Bristol joins Charles to discuss:
- The guiding culinary principles of Root, Bristol
- How chefs and diners are equally as excited about plant-based eating
- His unique prospective on a vegetable centric approach and why it is relevant now
- His own creative process when designing a dish and how cuisine & culture influence his cooking
- Chef turned author - how the Root cookbook came about
- The dishes that he is particularly proud of
- Who a plant-centric restaurant is trying to appeal to
- And, how to create a sustainable way of working by challenging hospitality norms and stereotypes.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this inventive episode, which is bound to make you hungry, David Swann - Chef & Founder of StarChefs joins Charles to discuss:
- The unique, restaurant quality dining experience StarChefs have created and why now is the right time
- The purpose and future aspirations for StarChefs
- The ‘unsung’ chef talent in the UK
- How the experience element of in-home dining is evolving
- The future of meal-kits in a post-lockdown world
- The importance of food education for the next generation
- And, the new chef dining experiences planned for later in 2021.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this thought-provoking and motivating episode, Alessandro Savelli - CEO & Founder of Pasta Evangelists joins Charles to discuss:
- The founding inspiration behind Pasta Evangelists
- The importance of passion beyond a great business idea
- The Pasta Evangelists vision and purpose
- The Dragon’s Den story - from rejection to a Barilla majority share holding
- What Barilla’s input means to the business
- Dark kitchens, always part of the plan and a profitable route to market
- The future of delivered food
- Why pasta is so loved in the UK, and how community resonate’s with him
- And the future of Pasta Evangelists.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this intriguing episode, Charles speaks to tea sommelier and Founder of Kineta, Leane Tilley. Leane joins us to talk about:
- Her journey into the world of tea and matcha
- The Kineta purpose, meaning behind Kineta and the 'matcha effect'
- The matcha making process is and how it differs from 'regular' tea
- The benefits that matcha can have on health & wellbeing
- How matcha is being applied within the food and drink industry
- The meaning of a tea sommelier
- Kineta's future plans and legacy
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this creative and thought-provoking episode James joins us to talk about:
- The start of his food journey and the common thread that joins up his work.
- His key pillars to living and cooking more sustainably.
- Techniques that he uses in the kitchen to add value to raw ingredients that also help mitigate waste.
- His 5 tips for sustainable living, cooking and eating and what 'local' means to him.
- The excitement and his love of cooking outdoors and over fire.
- His guiding principles and ethics around sourcing meat and the nuances of seasonal food sourcing.
- What he sees as some of the positive and negative impacts/influences that COVID has had on our food landscape and relationship with food.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this thought-provoking and inspiring episode Paul joins us to talk about:
- The team at The Ainsworth Collection, how integral they are and how he goes about attracting the next generation of amazing chefs to Cornwall
- The bounty of Cornwall and some of the 'gems' of suppliers that he's come across
- The inspirational chefs that he's worked with over the years and what some of those inspirations mean to him now
- What his purpose is, why he does what he does
- His creative journey when it comes to constructing a dish - from the ingredients to the end product
- Some of the heart-warming and inspiring causes that he is aligned with
- Plus, the future of fine dining and how he sees the space evolving
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this inspiring and intriguing episode, Charles speaks to Chef Valentino Cassanelli from Michelin star Lux Lucis & Dalmazia Restaurant, Forte dei Marmi. Valentino discusses:
- Where his passion for food comes from and the chefs who have inspired and influenced him
- What modern Italian food/cooking means to him and what the comfort factor is when it comes to Italian cuisine
- How Michelin star Lux Lucis & Dalmazia Restaurant have adapted their business model during COVID-19 and whether they’ll still have a summer beach pop-up in 2021
- How the local geography and landscape around Forte dei Marmi influences his cooking and some of the special ingredients he can get from hero suppliers
- The inspiration for the Via Vandelli tasting menu, what it represents and the award winning pasta dish Spaghettone with anchovies in burrata water, umeboushi and caviar
- Whether he still believes fine dining has a future post-COVID
- And his hopes and dreams for the future as a chef.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this episode, Charles speaks to Lily Bovey, Co-founder of GROUND – the ‘green red meat company’ about the timely launch of their new climate positive burger brand. Lily talks about the purpose of GROUND, what she’s setting out to do, why now is the right time, the principles of regenerative agriculture, what a ‘climate positive’ positioning means and her concerns about mis-information in food and farming. In addition, Lily shares her views on the scalability of regenerative practices in farming, the use of straight talking language and provocative branding in the communication of the message, her aspiration for consumers to make a positive choice to eat the foods that they love but without negatively impacting the environment and her hopes for the legacy of GROUND.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this episode, Charles speaks to Alysha Darcy, Co-Founder of Melbourne Public Group about their new enterprise that with the ‘health of hospitality’ very much at its heart, is uniting the industry in the wake of COVID-19 to a new ‘healthier’ era of business. Alysha talks about her experiences as a child of being born into pubs and hospitality, what’s broken with the hospitality industry right now, the ‘squeeze’ of the industry, her experience of running hospitality in the COVID-era, the importance of purpose and her intent to transform the hospitality industry into a new era of that brings together like minded people to share intelligence for the greater good. In addition, Alysha shares her views on what the ‘health’ of the industry means at a business, people and spiritual level, their plans to deliver a podcast series and summit to discuss and debate what’s great about food and beverage but also find solutions for the bigger issues need to be fixed.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this episode, Charles speaks to Jas Ayling, former 2019 Masterchef Quarter Finalist, Head of Innovation at Wagamama and now Founder of Rendang & Rice. Jas talks about how she taken inspiration from her Dutch-Indonesian heritage, how authenticity is based on personal experience, her earliest food childhood memories and the icon fragrance of Indonesian Bumbu. In addition, Jas explains her connection with the Buck Street Market in Camden, how she's trying everyday to learn more about sustainable food practices, the overwhelming response to recipe boxes and how Rendang & Rice is not a street food concept but an 'Indonesian Toko'.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this episode, Charles speaks to Anthony Warner aka the ‘The Angry Chef’ about his new book - ‘Ending Hunger - The Quest to Feed the World Without Destroying it’. Anthony talks about what’s wrong with global food systems, how the food landscape could look by 2050, hunger in the context of sustainable food systems and how he’s not advocating global veganism. In addition, Anthony shares his views on ‘lab grown meat’, insect consumption, regenerative agriculture, locally grown plant protein, sustainability labelling, the application of GMO’s and how applying scientific rigor to historical planting and crop rotating system is key for the future of sustainable food systems.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this episode, Charles speaks to Brody Sweeney, Founder of Camile Thai Kitchen. Brody talks about his ambition to be the ‘Domino’s’ of delivered Asian Food, the relevance of their delivered business model in this COVID-era, the role that dark kitchens can play in hospitality today, how they’ve driven innovation through initiatives such as compostable packaging and robotics across their 40+ estate. In addition, Brody explains how in reality they are a food logistics business, how they’ve been experimenting with Drone delivery, his ambitious plans to put the carbon impact of their dishes on menus and how what he loves more than anything is seeing the people within the business succeed, develop and release their potential.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this episode, Charles speaks to Jon Davies, MD of Levy UK + Ireland, one of the world’s leading sports, venue and hospitality catering providers. Jon talks about how he’s seen consumers and the food industry change over his career, how hospitality can and should have a positive impact on the future sustainability of the planet and how having a common purpose is an intrinsic part of recovery. In addition, Jon discusses the role that people and technology will play in future hospitality experiences, the challenges and opportunities within the current food eco system and the symbiosis between healthy people, healthy businesses and a healthy planet.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this fascinating episode, Charles speaks to Mark Parr, Founder of London Log Co. As an intrinsic part of the culinary wood and charcoal supply chain in the UK, Mark talks about his passion for forestry, his intimate account of the growth of fire cooking, the chefs involved and how it shifted from being a food cult to a food culture. In addition, Mark discusses fire cooking across all cuisines, food and wood pairings, sustainability, street food, the new wave of sophistication in fire cooking and how food history, trust and craft are all at the heart of this food cooking movement.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this insightful and inspirational episode, Charles speaks to Timo Boldt, Founder & CEO of Gousto. Timo talks about his founding inspiration for Gousto, the perfect storm of consumer trends, how sustainability will become more important into the future and Gousto's Purpose. In addition, Timo discusses the fine line between passion for food and being data led, the importance of human talent and culture, Gousto's ownership principles and the increasing relevance of delivered food into the future.
'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this thought provoking episode, Charles speaks to Matt Chatfield – Low impact grazier and the man behind Cull Yaw. Matt, a former designer and restauranteur talks about his family who have farmed in Devon for over 400 years, the discovery and creation of 'Cull Yaw' and the principles of Silvopasture. In addition, Matt discusses his belief that 'if you look after nature, the flavour will look after itself', the promises he made to his grandparents with regard to the family farm, his hopes for the future of the agriculture system as well as his unlikely journey to being one of the most talked about figures in food and farming right now.
'thefoodpeople in conversation with' is a series that will feature people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this inspirational episode, Charles speaks to Hannah Catley – Owner of LockDown Loaves, Bristol. Hannah, ex pastry chef at Chiltern Firehouse and Allegra talks about how she’s turned her experiences in the COVID-19 lockdown into a business opportunity, her vision and key principles and the importance of putting community at the heart of her new venture. In addition Hannah discusses the products she wants to be famous for, the measures that she has taken in designing Lock – Down Loaves to future proof against possible pandemic related lockdowns and the bakeries around the world that have inspired her new venture.
'thefoodpeople in conversation with' is a series that will feature people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this inspirational episode, Charles speaks to Atul Kochhar – Chef, Entrepreneur and Restaurateur. Atul, who owns and runs 5 award winning modern Indian restaurants talks about how home cooks and communities across India continually inspire his menus, how ‘Eat Out to Help Out’ is a genius idea, how his work ethic comes from his parents and the importance of sleep. In addition, Atul discusses his views on sustainability, mental wellness, teamwork, the future opportunities in food & drink and how each of his kitchens are places that support the future generations of chefs.
'thefoodpeople in conversation with' is a series that will feature people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.
For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk
In this episode of 'thefoodpeople in conversation with', Charles speaks to Breige Donaghy - Director of Delicious Food at Co-op about their purpose, how that drives what they do, what Breige wants to be famous for, as well as the opportunities and challenges they face in the Covid-era in food & drink. In this exclusive interview, Breige talks about the importance of sustainability, fair-trade, the role of community, health and wellbeing and what it means to be part of a purpose driven organisation rooted in community driven convenience.