This episode marks a significant milestone for Food Rebels as host AJ Sharp takes the mic for her first-ever solo show. Temporarily moving away from the traditional guest interview format, AJ creates a "No-BS" deep dive into the industry by answering real listener questions gathered from social media and industry peers.

The show tackles the high-stakes world of "Big Food" versus "Independent Brands," addressing the "Trojan Horse" theory of brand acquisitions and the brutal reality of supermarket listings. AJ provides a masterclass in brand transparency, teaching listeners how to look past marketing buzzwords to find genuine value. From the mooted dark side of farm shops to the professional optimism, and occasional embellishments of founder stories, this episode pulls back the curtain on what it's really like to be a food founder. It is an essential listen.

In this episode of Food Rebels, AJ Sharp sits down with Charles Banks, partner and MD of The Food People, to navigate the shifting landscape of food and drink in 2026. Charles explains the "magic" of food trend prediction, how anthropologists and psychologists look beyond viral TikToks to identify deep cultural shifts.

The conversation explores the rising "snacking culture" and the "Ultra-Processed Food (UPF) movement," which is forcing both consumers and industry to demand ingredient transparency. A major highlight is the discussion on GLP-1 (weight-loss medications) and how they are reshuffling the industry toward smaller, nutrient-dense portions and "maintenance diets." From the rise of functional, non-alcoholic drinks like Kombucha to the "Single Specialism" trend in restaurants (like the perfect bowl of Ramen), this episode reveals that in 2026, food is no longer just fuel, it is a primary expression of our identity.

In this special New Year’s Eve edition of Food Rebels, host AJ Sharp brings together a roundtable of industry experts to reflect on the seismic shifts of 2025 and predict what will be on our plates in 2026. This episode explores the rapid rise of the anti-UPF movement, the premiumization of the frozen aisle, and why gut health has become the "new gym membership."

The Guest Panel: AJ Sharp (Host) is joined by Laurie Fermor (Freddie’s Farm), Mitch Lee (PACT'D & The Unfounders), Tessa Stuart (Shopper Stalker), Stephen Minall (Moving Food), and Vietnamese Chef Thuy Hoang.

Key Topics: The conversation covers the UPF tipping point and why everyday families are now reading labels for emulsifiers. We discuss the rise of "Green Umami," fermented foods, and how mycelium-based products are supporting the gut microbiome. The panel also looks forward to 2026, predicting smaller but more nutrient-dense portions, the growth of functional non-alcoholic drinks with a "buzz," and the return to seasonal British-grown produce. Finally, we share our 2025 Food Rebel nominations, highlighting industry pioneers like Barney Mauleverer and Lauren O’Donnell.

Christmas Eve on Food Rebels: AJ is joined by olive oil sommelier Mazen Assaf, founder of The Olive Oil Guy, to talk festive traditions around the world, from Lebanon to London, and the stories behind truly exceptional olive oils. Mazen shares what Christmas looks like in Lebanon, how food brings different communities together, and guides AJ through a live olive oil tasting featuring Spanish, Italian and Greek varieties. Expect flavour notes, pairing ideas, and a deeper look at why olive oil is a craft, not a commodity. A cosy, foodie Christmas Eve episode full of warmth, culture and seriously good olive oil.

In this festive episode of Food Rebels: Getting Ready for Christmas, AJ Sharp is joined by Clare Pope to talk about one very important question: what should actually go in your Christmas shop?

Together they build the dream pre-Christmas trolley, from flavour-boosting staples to effortless party food and seriously indulgent puddings. They start with Borough Broth – organic, B Corp bone broth that’s AJ’s secret weapon for rich, non-greasy gravy and collagen-packed cosy mugs of goodness. Hydration gets an upgrade too, with Solo still and sparkling water from the Usk Valley, perfect for guests who aren’t drinking – or anyone who needs something refreshing between the bubbles.

For easy flavour wins, AJ and Clare taste their way through Herbamare’s herb sea salts, including a low-salt version and a slow-burn spicy blend that’s made for soups, broths and roast potatoes. They cover stress-saving midweek meals with HelloFresh, crowd-pleasing party food from Higgidy. Dessert lovers are in heaven with Simply Ice Cream – from Mince Pie and Christmas Pudding to cinnamon, stem ginger & marmalade and the legendary, three-star Great Taste Heavenly Honeycomb. Along with comforting spelt pasta from The Northern Pasta Company. Drinks-wise, there’s celebratory Bruno Paillard Champagne and party-ready Zonin Prosecco, everything you need for delicious, low-stress festive eating.

If you’re wondering what to add to your online shop before the big day, this is your Christmas food shopping list in audio form.

In Thoughtful Foodie Gifts for a Clutter-Free Christmas, AJ Sharp and Clare Pope share festive gift ideas for food lovers who prefer treats over festive clutter. They explore the Steenbergs Arabian Spice Collection with its Odyssea pomegranate molasses, taste the Tuscan Amaro Santoni aperitivo, try the edible 3D Doodler for creative bakers, and discuss alcohol free options from Wednesday’s Domaine. They move on to wines from Symington Family Estates, including Altano from the Douro, and open an English sparkling wine from Hambledon Vineyard. There’s also the surprising Wild and Fruitful To Matcha Ketchup, indulgent hot chocolate and spreads from Islands Chocolate, and beautiful festive boxes from Fudge Kitchen. A fun, flavour-packed guide to thoughtful gifts from brilliant brands.

In this festive Food Rebels tasting special, AJ Sharp and Claire Pope dive into a gorgeous selection of stocking-filler ideas from brilliant independent food brands. The spotlight falls especially on Simply Ice Cream, who's much-loved angel-wing bowls and mugs are a firm favourite, and Fudge Kitchen, whose handmade festive fudge, gift crackers, sliders and outrageously moreish White Chocolate Snowballs are way too moreish!

Alongside these two Kentish favourites, the episode also features discoveries from Steenbergs organic spices, Clawson Farms cheese truffles, New Forest Fruit Snacks, Islands Chocolate, Maldon Salt, and Fatso’s chunky, bold dark chocolate bars. Expect joyful tasting reactions, clever gift ideas, foodie tips and a heap of festive inspiration.

Perfect for anyone hunting for stocking fillers that feel thoughtful, delicious and just a bit different.

In this episode of Food Rebels, AJ Sharp is joined by Richard Peake, Managing Director of Merchant Gourmet, to explore what authentic leadership looks like when you’re not the founder, and why that can be a superpower.

From lentil tagines and quinoa “before it was cool” to ready-to-heat pouches that are actually good for you, Merchant Gourmet has quietly become a staple in cupboards across the UK. Under Richard’s leadership, the brand has doubled its revenue, launched a stream of innovative products, all while staying obsessively focused on taste, quality and minimally processed food.