Author Profile

About Susie Warran-Smith

The FoodTalk Radio Show was founded by Susie Warran-Smith, former CEO of The Breakthrough Group, author of Foodtech UK and founder of TLA FoodTech. You can find out more about her at www.susiews.com. The programme was launched in March 2016 to showcase food tech, food innovation and to promote artisan producers and growers. Food and drink experts from around the country also discuss the latest trends in everything from distribution and delivery, to taste profiles and tech innovation. Susie has appeared on nearly every national radio programme in the UK from the Today programme and Jeremy Vine to Radio 4’s The Food Programme and Farming Today. She was formerly CEO of NW Fine Foods and has been a regular guest on television programmes as diverse as Radio 4's The Food Programme, Farming Today and The Culture Show. She has also featured on every TV news channel in the UK as well as numerous radio programmes interviewed by the likes of Nicky Campbell, John Humphrys, Jon Snow, Tony Wilson, Gordon Burns, Kirsty Young, Sir Trevor McDonald and even Ann Widdecombe and Edwina Currie. She is obsessed by great food and its provenance and has been a food writer for Speciality Food magazine, Cheshire Life and Lancashire Life. She is also author of the NW Fine Food Guide with Simon Rimmer of Channel 4’s Sunday Brunch.

Content

Authors Platform

Eat

Chef Marcus Wareing: Tales From A Kitchen Garden

Marcus Wareing speaks with the FoodTalk studio to talk about his career journey and working with Angela Hartnett, Gordon Ramsay…

Eat

Have you heard of shrub drinks?

What is a shrub? Have the FoodTalk team gone gardening? No. In this episode of the FoodTalk Show Henry Chevallier…

Eat

Five tastes we’ve developed and why we should savour them

This week’s show is all about umami flavours or savouriness which is one of the five basic food tastes. Foods…

Eat

Time to talk tequila… is it worth a shot?

AJ doesn’t think she can do any tastings today… as a student she had a bad time on tequila once…

Eat

We drink 2.5 million litres of bottled water a year in the UK, but is it worth it?

This week Susie and AJ are joined by drinks expert, Jane Peyton, to taste a selection of still waters. We…

Eat

You’re drinking rum all wrong – it should be more like wine

Jane Peyton reckons rum isn’t taken as seriously as it should be and is mostly associated with cocktails. But in…

Eat

The ins and outs of sake: What the Japanese drink is and how it’s made

AJ and Susie are joined by Jane Peyton the drinks expert this week to talk about Japanese sake wine made…

Eat

Drowning in digital? Why old school marketing tactics still work

There are now so many media channels to choose from that it’s really hard to work out where to get…

Eat

Pre-workout nutrition: How to optimally fuel an intense training session

Susie always does it, but AJ doesn’t always have the time… yes, we’re talking about the importance of breakfast and…

Eat

Food Talk Show: The MasterChef edition

Philli Armitage-Mattin is a MasterChef finalist and famous for her love of Asian flavours. She invited Susie and AJ to…

Eat

The power of a paleo diet: Meaty snacks with a rich history

Susie and AJ go paleo and tuck into beef jerky and pork scratchings. Apparently beef jerky is particularly high in…

Eat

You can’t buy happiness but you can buy cake

“It’s not just eat farm now, it’s eat cake now!” proclaim AJ and Susie. Today the Food Talk Show is…

Eat

Why be a B-Corp? Using business as a force for good

What is a B Corp? One thing’s for certain, more and more consumers want to know where their food comes…

Now

Is the microwave a relic or one of the best inventions ever?

Ping! We all recognise the sound, but is the microwave a relic from the 1970s, or, can it still be…

Eat

Experiential marketing: Bringing flavour to your food brand

You might have a fabulous brand, a great venue or the best tasting product in the world, but how do…

Eat

‘Sober curious’? Say hello to the ever-expanding non-alcoholic drinks market

Did you know you can use a pineapple spike as a garnish? And what is the thing about having too…

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