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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 th…

Food Fight

This week we’re rerunning one of our most talked-about conversations. What are ultra-processed foods really doing to our health, our kids and our food culture? In this powerful episode, AJ Sharp sits down with Dr Dolly van Tulleken to unpack the rise of UPFs and the complex mix of politics, market…
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 …
What happens when a chef discovers a food trend in New York years before anyone in the UK has heard of it? This week on Food Rebels, AJ Sharp meets Dan Shearman, founder of Wilderbee, the brand behind the UK's original hot honey. What started as a homemade chilli-infused honey for a food truck men…
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 glo…
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