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About FoodTalk

Our podcasts are available on the FoodTalk and Great British Chefs websites and on iTunes, Spotify, PodBean, Stitcher, PlayerFM, TuneIn and the Podcast app, and sent to our syndicated radio stations on Thursday each week at 4pm. For 2018 there were 77,000 podcast downloads and 65,000 listeners per week via syndicated radio stations across the UK, in California, Michigan and Malta. We have combined 104,800 Twitter followers and 218,000 Facebook fans via FoodTalk, Speciality Food and Great British Chefs. For enquiries about featuring on the show, please contact hello@foodtalk.co.uk.

Food Files

No sushi please, we’re Japanese

Fans of BBC’s MasterChef will recognise the voice of Andrew Kojima, who made it to the final of the 2012 series. Half…

Food Files

Mouthful all weekend: The food festival

Ollie has chosen to wear a rather fashionable shirt for today’s show, which is apt because Sue wants to talk…

Food Files

A cheesy romance: British cheese and Polish vodka

Neal’s Yard Dairy has been a Covent Garden fixture and cheese champion for four decades, so it’s very exciting for…

Food Files

Walnuts: Good health in a nutshell

Sue, Ollie and Holly are going nuts in the studio this week – or rather, nuts about nuts. Unless you’re…

Food Files

You sexy thing: The aphrodisiac curry

From the beauty of the Lake District to the sensuous allure of Indian cuisine, we’ve certainly got a saucy show…

Food Files

From Russia (England) with love: Sugar-beet vodka

Kiron Phillips set up RK Vodka with his brother Zan to produce a sweeter vodka using British-grown sugarbeet rather than…

Food Files

The pressing topic of elderflowers

Ollie is wearing a noticeably flowery shirt to the studio this week, which may draw some amused comments from Sue,…

Food Files

Ooh la la! Le Cordon Bleu and producing eggs

Has France lost its place in the culinary world or is classic cooking still important? Research has shown that home…

Food Files

Meet the UK’s very own ‘Willy Wonka’

This week Sue and Ollie have got guests from both ends of the flavour spectrum: sweet chocolate and savoury noodles….

Food Files

Magic milk: Making vodka and farmhouse cheese

Jason Barber from Black Cow Vodka grew up on a farm and also has cheesemaking in his blood, but now…

Food Files

Black pudding and milkshake – an Irish history

The first mention of black pudding can be found way back in Homer’s Odyssey. The family business of our first…

Food Files

Born in the USA: What is American food all about?

Gin and pizza? Yes please! Craft gin isn’t so popular in the US yet, but they do like their food….

Food Files

Sugar and spice: Getting people back in the kitchen

It’s girls-only this week as the Food Talk Show focuses on getting people back in the kitchen with The Cooking…

Food Files

Seeds of change: Restaurants and plant-based diets

Plant-based diets are gaining momentum among consumers, so restaurateurs and food manufacturers are having to respond with more, tastier plant-based…

Practical Farming

Putting on a show: Tips for exhibiting food products

Trying to sell good food? How do you make the most of exhibiting at food fairs and exhibitions? How do…

Food Files

Rummaging in the UK’s store cupboards: Part 2

We’re back again with Sue and Ollie getting all serious, dissecting the annual Great British Chefs Survey with the help…