Author Profile
About Susie Warran-Smith
What do vinegar and crackers have in common?
Susie and AJ admit they don’t really know anything about fermentation and yet it underpins so much of the foodie…
Farming? Sometimes it’s a game of trial and error
Farming is a science, coupled with some trial and error and a good deal of experimentation (naturally, the weather plays…
Doggie desserts for your pampered pooch
Dog ice cream is a thing apparently and all the rage with our pampered pooches. So this week we’re catching…
From McDonald’s to making plant-based burger sauces
How did Biff Bloom Burrows go from working in McDonald’s to making plant-based burger sauces? And just what is jack…
Swipe right: Tinder for the food sector
AJ and Susie meet Katy Cox and Floortje Hoette (Flo for short) this week where they discuss the merits of…
Bringing the flavours of other countries to Kent
We have a new presenter today, taste expert, AJ Sharp, and two wonderful guests who have both managed to take…
How to make the perfect cup of breakfast tea
Jane and Susie welcome two tea experts on The Food Talk Show this week – Nick Gandon of Reginald Ames…
English whisky versus Scottish whisky: Is it a worthy opponent?
Scotland has a glorious history of whisky making; it’s romantic, almost magical and definitely world-class. In this episode of the…
A pinch of salt: Just how much do we need?
Susie and Jane admit that they don’t really know anything about salt, except that our bodies need it… but not…
Why everyone’s talking about Folkestone
Susie and Jane chat to the inspirational James Lawrence in this week’s episode of the Food Talk Show. He explains…
Top level taste: How to get a 3-Star Great Taste Award
Jane and Susie have two wonderful guests this week on The Food Talk Show – AJ Sharp and Stu MacDonald….
Food Talk: Bread that is oh so special
In this week’s episode of The Food Talk Show, presenter Sue Nelson travels to Margate to meet the lovely people…
Meet the makers: Bird-friendly coffee and guilt-free chocolate
Coffee is a big deal in Ollie’s world, so Guy Wilmot from Bird & Wild Coffee is under pressure to…
Food Talk Show: How to serve up spice
There’s a spicy atmosphere in the studio this week and for once, it’s got nothing to do with Ollie’s shirts….
Back to basics: Cooking from scratch and using salt properly
Our first guest, Rosalind Rathouse, hails from South Africa originally but her mission is not an exotic one. As the…
Can a bakery put bread at the centre of the table again?
Lovingly Artisan Bakery has a mission to return bread to the centre of the table. Baker Aidan Monks makes incredible…