Table Talk

The use of cannabidiol, or CBD, in food and drink is booming in the UK.  CBD-infused drinks, ice cream, functional snack bars - you name it - have helped the sector to astronomical growth in recent years.  In 2021, the sector saw sales worth £690m. But with that growth have come some questions.  In this episode of the Table Talk podcast, Stefan Gates is joined by two experts who can tackle some of the most pressing issues around CBD.  Clinical lecturer, Dr Mikael Sodergren, explains how the supplement works, and addresses some of the "mystique" and "anecdotal claims" that surround it. Lawyer, Sarah Ellson, sets out the dos and don'ts when making claims about products containing CBD, and addresses the surprisingly complicated question of whether or not it's legal to produce it in the UK. Sarah also raises significant questions about whether the regulatory system is working. Dr Mikael Sodergren, Imperial College, London Mikael Sodergren MBChB, DIC, PhD, FRCS is a Senior Clinical Lecture

Sometimes in life, you just know you need to make a change. For Lauren Mote, that realisation came as she approached the end of her international politics degree. "I was opening my Russian politics book and thinking 'I'm not interested in this," she tells Elisa Roche. "And then (I was) picking up Harold McGee's 'On Food and Cooking: The Science and Lore of the Kitchen'." Lauren says it wasn't that she'd lost interest in academia, just that the subject matter had changed. Fast forward 24 years and she's been named one of the best bartenders in the world, became Diageo's first ever Reserve Global Cocktailian, and has launched a number of successful businesses. Her career in hospitality didn't start with quite so much glamour, although she does say she got "gratification" from her job as a singing hamburger dresser when she was 16. Listen on to hear about the strong female figures who inspired Lauren to succeed, how she sees herself as still very much on a career journey, and get her top tip fo

Where is the plant-based food sector heading? It's a simple question that formed the basis of a Food Matters Live event held in 2021. Hosted by Mandy Saven from Stylus Media Group, our panel of experts gave their views on what plant-based diets might look like in future. They tackle issues like how to make plant-based meat alternatives an attractive colour, how farmers are being persuaded to move from growing crops for feed to growing crops for food, and the increasing importance of clean labels. And some new questions were raised too… Is mimicking meat the right approach for younger generations? How healthy are some of the plant-based products we see on our shelves? And - is fish the new frontier in plant-based innovation? Mandy Saven, Director of Consumer Lifestyle, Stylus Media Group With over 15 years’ experience in trends, consulting and journalism, Mandy is an expert at distilling food culture and consumption, flavour and ingredient innovation, and the future of food.  She also

How do you persuade people to move to a more sustainable diet? And how do we ensure that we're making choices that are good for our health as well as the planet? In this episode of the Table Talk podcast, brought to you in partnership with Kellogg's Europe Wellbeing Team, we delve into the world of sustainable diets, and look at the role plant-based foods have to play. Stefan Gates is joined by two world-leading voices on the topic. Dr Giles Yeo, programme leader at the MRC Metabolic Diseases Unit at the University of Cambridge, and Dr Hazel Wallace, Doctor and Founder of The Food Medic. They look at some of the psychology behind the food choices we make, and why changing people's diets is often more about persuading than dictating. They discuss how cereals are often under appreciated for the role they can play in a healthy plant-based diet. And they highlight three factors; price, time and knowledge, which they say affect the food choices many of us make. Dr Giles Yeo, programme leader at

When Graeme Tomlinson started posting graphics on Instagram, it was just a side-hustle. "I was a personal trainer who was doing this in their spare time," he tells Elisa Roche in the second episode of the Career Conversations podcast series. Over the course of a few years, he'd built his Instagram following to around 30,000, then all of a sudden, things took off. "I think I'd done about 2,000 posts at that point," he says. Today he's only done about 800 more but he has over one million followers. Graeme's posts, under the name The Fitness Chef, are quite simple at first glance, but they are extremely effective. Often he posts photos of two bits of food, maybe toast with avocado next to toast with chocolate spread, and highlights the surprising difference in calories. So how did he become a social media superstar? How does he cope with being bombarded with requests for advice online? And why did he once lose his rag in a health food store? Listen now to find out all of that, as well as Gra

There's no doubt about it, flavour is a key factor in the success of any alcohol-free drink, but it's also one of the most difficult areas to master. How do you match the flavour of a single malt whisky, the taste of a session IPA, or the burn of a shot of tequila? Is it even about trying to replicate the taste of alcohol or should efforts be focused on different aspects? In this episode of Table Talk, brought to you in partnership with Kerry, we delve into these questions, as well as the science and the art of flavouring low and no alcohol drinks. We find out just how much work goes into getting the right flavour, including the sniff, taste and session tests. It's no surprise that good quality ingredients are seen as a major factor, but our experts say provenance is becoming increasingly important too, as is sustainability. And find out the one alcoholic drink each of our panel would really love to replicate but without the booze. Michel Aubanel, Flavour Ingredients Global Development D

How can you build a brand when you can't advertise or launch promotions, and there are restrictions on where you can position your products in shops? It's a dilemma many food companies are facing ahead of new legislation due to be enforced in England from October 2022. It means there will be restrictions on how foods that are high in fat, salt and sugar - collectively known as HFSS - can be promoted. The new rules will see the end of deals like buy-one-get-one-free, a ban on free soft drink refills, and restrictions on where HFSS products can be placed in a store – think sweets at the till. So what can affected brands do to make sure consumers are still aware of their products? In this episode of Table Talk, Stefan Gates is joined by three experts in this field who discuss the challenges and opportunities on the horizon. They discuss how marketing teams are going to be forced to think more creatively, why 2022 is going to be key for building up a customer database, and why premium HFSS brand

Rhiannon Lambert's path to becoming one of the UK's leading nutritionists hasn't always been a straight forward one. Years before she opened her own clinic on Harley Street, she was a successful singer, jetting off to perform around the world. But it was what she saw whilst singing at some of the world's biggest fashion shows, that encouraged her to pursue the career she has. Some of the models were swallowing cotton wool to feel full, without putting on weight. "It repulsed me," Rhiannon tells Elisa Roche in this first episode of the Career Conversations series. "I didn't feel comfortable there." Rhiannon says later, her own unhealthy relationship with eating pushed her to "learn more about food" and go to university.  Fast-forward a few years and she finds herself in another uncomfortable situation, this time after she was mis-quoted in some national newspapers. She describes it as a "really tough period" in her life, and says it made her realise the value in having a mentor. Rhianno

The history of tea is as interesting and varied as the drink itself. In this episode we delve into that history to see what the past can offer present day tea makers. Stefan Gates is joined by Will Battle, Managing Director at Fine Tea Merchants, and author of the World Tea Encyclopaedia. They look back at the role tea has played in the economy of the world, in the past and today. The history of tea includes its use as a currency and how smuggling brought it to the masses in the UK. We also learn why one tiny parcel of tea was once worth more than a limousine. Will Battle, Managing Director, Fine Tea Merchants Will Battle is Managing Director of Fine Tea Merchants Ltd, a business-to-business tea importing, trading and wholesale company.  Will’s critically-acclaimed book The World Tea Encyclopaedia is in its second edition and won a ‘Best in the World’ award at The Gourmand World Cookbook awards.

Food brands need to work out what consumers will be eating in future, but how do they go about it, and what happens if they get it wrong? In this edition of the Table Talk podcast, we look at the business of predicting people's eating habits. How do companies work out what we'll all be reaching for in the supermarket in five years' time? What is the cost to them if they get it wrong? And how often do they get it right? Stefan Gates is joined by Sophie Davies, Senior Buyer at Planet Organic, and Mike Hughes, Head of Insight and Research at FMCG Gurus to try to answer those questions. They offer their insights into how the industry works, as well as setting out their predictions for 2022. Sophie Davies, Senior Buyer, Planet Organic Sophie has been at Planet Organic since March 2015 and is the Senior Buyer for the Fresh Food & Drink department, spanning across Grab&Go, Fresh Groceries including Fruit&Veg, Bakery and Chilled take home. Planet Organic has 14 stores in Central London and an online

In this edition of the Table Talk podcast, we're looking at the role of functional ingredients in low and no alcohol drinks.    Stefan Gates is joined by Dash Lilley, co-founder of Three Spirits, and David Begg, co-founder of Real Kombucha.    They discuss ingredients which lift the mood, as well as providing health benefits on the side. Functional ingredients have been one of the stories of the last few years, but the question is – can they also provide the beguiling and beautiful tastes to match the best in the sector?    In this episode, Stefan, Dash and David explain what we mean by functional ingredients, debate what needs to happen to move the sector forward, and answer the question: Does the lo and no alcohol sector still have an innovative, entrepreneurial feel - or is it just big business now?

From October 2022, new rules are set to be enforced around the sale of foods that are high in fat, salt and sugar (HFSS). The HFSS promotion ban has been controversial since it was first devised and now retailers are calling for a further delay to its enforcement. The new rules will see the end of deals like buy-one-get-one-free, a ban on free soft drink refills, and restrictions on where HFSS products can be placed in a store - think sweets at the till. Enforcement of the law has already been delayed once, so would another postponement actually make a difference? In this episode of the Table Talk podcast, Stefan Gates is joined by three experts to talk through the issues retailers have. They discuss what they see as ambiguity in the legislation, the challenges some stores face when it comes to complying in a small space, and how some retailers are already adapting to the new laws. Andrea Martinez-Inchowsti, Deputy Director, British Retail Consortium Andrea is Deputy Director responsible for food polic

Globally, alcohol consumption is thought to have declined by 6% in 2020. And between 2020 and 2024 the “low and no” market is expected to balloon by 31%. But what's next for the sector? What will we all be drinking in ten years' time? And how can "low and no" overcome some of the challenges it faces? In this episode of the Table Talk podcast, Stefan Gates is joined by three experts to help answer some of those questions. They discuss why developments in alcohol-free wine have been slower than in alcohol-free beer, why a trace amount of alcohol means a drink is less likely to go to waste, and they tackle the big question: What should the low and no alcohol sector actually be called? They also try to predict what the alcohol-free trends will be in 2022 and beyond. Future-gazing is a fool's game - but let's do it anyway! Laura Willoughby MBE, Founder of Club Soda and the Mindful Drinking Festival The inspiration for Club Soda comes from Laura’s experience of giving up drinking ten years ago. A campaign

You might already know that you want to work in the green sector, but how do you go about finding the right job for you? It's a question we've been asking on Table Talk throughout our Green Jobs series and in this episode, we get more fantastic advice from someone who can not only talk the talk, but is already walking the walk. Marc Zornes is CEO and Winnow Solutions - a company that helps commercial kitchens reduce food waste. He tells Stefan Gates that people entering the green jobs market at the moment should be looking at companies that are "setting tomorrow's agenda". Find out why he thinks people shouldn't be looking for sustainability roles anymore, how he experienced self-doubt when starting his own company, and his three tips for landing your dream green job. Marc Zornes, CEO and Founder, Winnow Solutions Marc Zornes was a former top-rated McKinsey Engagement Manager where he was a leader in the consumer and sustainability practices.  While at McKinsey, Marc co-authored the McKinsey Global

The Table Talk podcast is on a festive break, but that doesn't mean we stop providing top content. We've delved into our archive and pulled out some of the best interviews from 2021. In this episode, Stefan Gates met Josh Tetrick, CEO of Eat Just. Eat Just made history in 2021, following a regulatory approval decision in Singapore for lab-grown meat to be sold in a restaurant.  System change needs to start somewhere, and this approval offers the potential to be the catalyst for changing the future of meat production and consumption and for cutting down on greenhouse gases, thus being more environmentally friendly. The 1880 restaurant in Singapore is the first restaurant in the world to have lab grown meat on their menu.  The restaurant sells a trio of taster dishes using Eat Just cultured chicken: bao bun with crispy sesame cultured chicken and spring onion; filo puff pastry with cultured chicken and black bean puree; and a crispy maple waffle with cultured chicken with spices and hot sauce. In

This episode is part of a special series we’re running to celebrate the fact we’ve now made more than 200 editions of Table Talk. We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us reach this milestone.  To mark the occasion, we’ve invited some friends of the podcast to make their own mini-episodes, looking back at 2021.  It’s been another year that’ll stick in the mind, but we’re doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months. In this episode, we hear from Anna Taylor, Executive Director of The Food Foundation. Anna Taylor Anna joined The Food Foundation as its first Executive Director at the beginning of June 2015 after 5 years at the Department for International Development.  At DFID, Anna led the policy team on nutrition and supported the delivery of the UK’s global commitments to tackle undernutrition. 

In this episode, we hear from Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC This episode is part of a special series we’re running to celebrate the fact we’ve now made more than 200 editions of Table Talk. We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone. To mark the occasion, we’ve invited some friends of the podcast to make their own mini-episodes, looking back at 2021. It’s been another year that’ll stick in the mind, but we’re doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months. In this episode, we hear from Ria Rehberg, CEO of Veganuary. Ria Rehberg Ria Rehberg is the CEO of Veganuary, a UK based charity that encourages people worldwide to try going vegan in January and beyond.  Since 2014, Veganuary has inspired and supported more

This episode is part of a special series we’re running to celebrate the fact we’ve now made more than 200 editions of Table Talk. We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone. To mark the occasion, we’ve invited some friends of the podcast to make their own mini-episodes, looking back at 2021. It’s been another year that’ll stick in the mind, but we’re doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months. In this episode, we hear from Andrew Ive, Founder and Managing General Partner at Big Idea Ventures. Andrew Ive Andrew founded Big Idea Ventures and invests and builds companies in the alternative protein and plant based sectors as part of their first fund – the New Protein Fund.  Andrew has invested in more early stage / pre-seed food companies than most other investor worldwide. Andrew is focused on innovati

This episode is part of a special series we’re running to celebrate the fact we’ve now made more than 200 editions of Table Talk. We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone. To mark the occasion, we’ve invited some friends of the podcast to make their own mini-episodes, looking back at 2021. It’s been another year that’ll stick in the mind, but we’re doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months. In this episode, we hear from Barry Smith, Founding Director of the Centre for the Study of Senses Barry Smith Barry C Smith is a professor of philosophy and director of the Institute of Philosophy at the University of London’s School of Advanced Study.  He is also the founding director of the Centre for the Study of the Senses, which pioneers collaborative research between philosophers, psychologists and neuro

This episode is part of a special series we’re running to celebrate the fact we’ve now made more than 200 editions of Table Talk. We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone. To mark the occasion, we’ve invited some friends of the podcast to make their own mini-episodes, looking back at 2021. It’s been another year that’ll stick in the mind, but we’re doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months. In this episode, we hear from Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC Derek Sarno Prior to co-founding Wicked Healthy and partnering with Tesco, Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global research and development for the company’s prepared foods department, worked with suppli