thefoodpeople In Conversation With...

In this month's episode, Charles speaks to Jess & Jo Edun, Co-Founders and Directors of The Flygerians about Nigerian food and culture - including their journey and the signature dishes that have made their way onto their menu (and in their book).In addition to this, Jess and Jo join Charles to talk about...- The inspiration for the Flygerians - how it all began with Grandma Mary's cookouts- How a 1 week pub kitchen residency turned into 5 years... and owning their own restaurant- How, in their opinion, Nigerian culture is Britain's best kept secret- 'Chopping life before it chops you' - enjoying your life and having fun!'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/⭐ Book a 30-minute trendhub demo and receive a complimentary trend report on ANY subject of your choice - https://marketing.thefoodpeople.co.uk/demo/call-requestCheck out the thefoodpeople blog: https://thefoodpeople.co.uk/blog 📹  Subscribe and watch more from thefoodpeople here: @thefoodpeopletv    thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends.

In this month's episode, Charles speaks to Tara Quick, Co-Founder of Charlie Oven about all things outdoor eating - from cooking over fire and attitudes towards outdoor cooking, to the inspiration for the Charlie Oven.In addition to this, Tara joins Charles to talk about...- Enabling quicker moments of food joy - no standing over an oven for hours!- How anyone can use a Charlie Oven - it's easy to adopt this way of cooking- Mitigating environmental impact when manufacturing and shipping- How every Charlie Oven is made by hand in the UK with love and attention, and a focus on quality'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog📹  Subscribe and watch more from thefoodpeople here: @thefoodpeopletv   thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends.

In this month's episode, Charles speaks to Nick Egan, Founder of Cornwall Pasta Co. about all things pasta... but this isn't just any pasta, this is organic regenerative pasta!  In addition to this, Nick joins Charles to talk about...- Being a Chef before an Entrepreneur - how it stands him in good stead!- What 'regenerative' means for the business and how this influences where ingredients are sourced- Different pasta shapes and how they're suited to different culinary applications- What's next for Cornwall Pasta Co. - some exciting projects in the pipeline...'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog📹  Subscribe and watch more from thefoodpeople here: @thefoodpeopletv   thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends.

In this month's episode, Charles speaks to Mex Ibrahim, Co-Founder of Women In The Food Industry about addressing equality within the industry and trailblazing women in food!In addition to this, Mex joins Charles to talk about...- The obstacles that need to be removed to drive towards equality- How the landscape has shifted over the years - attitudes are changing...- How collaboration is better than competition - the roles men can play to get involved- What's next for Women In The Food Industry - how you can find out more and join in!'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog📹  Subscribe and watch more from thefoodpeople here: @thefoodpeopletv   thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends.

In this month's episode, Charles speaks to Scott Davies, Founder of Hilltop Honey, about all things honey, brand purpose, entrepreneurial advice and their B-Corp certification. - The diversity of honey - unique flavours, unusual applications and surprising origins- Being a challenger brand - agility and staying true to your core message is key- The drive for change - for the planet, future of our food system and the people of Newtown- Opportunities in sports nutrition - how honey is a natural source of on-the-go energy'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/ Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog 📹  Subscribe and watch more from thefoodpeople here: @thefoodpeopletv   thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends, based in the UK and Australia.

In this month's episode, Charles speaks to Joanne Elsdon, Co-Founder of Flourish in Food and Head of Food and Drink Development at Greggs, about all things mentoring - what it actually is, why it's so important, and giving back to the food and drink industry.- How mentoring can benefit anyone if they're fresh out of university, or 30 years into their career- Providing a safe space to those in high-pressure and fast-paced food and drink industry roles- How relationships should be driven by a mentee - investing time upfront is key- The significant benefits for both the mentee and the mentorFlourish in Food currently has a pairing window open - this only happens twice a year! Applications are open NOW until the end of March. If you'd like to apply to be a mentee or a mentor, please click on the relevant button below.Apply to be a mentee or Apply to be a mentor'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Marcela Tupinamba, Co-Founder of D'Amazonia Tea about their range of functional teas inspired by the power of the Amazonian rainforest and promoting a healthy lifestyle in mind, body and spirit, whilst also being good to the environment.In addition to this, Marcela joins Charles to talk about...- How tea is not just a beverage and how the drinking experience needs to be more of a sensory journey- The unique range of plants in the Amazon region and how they provide inspiration- Bringing exotic tea blends to a nation of tea drinkers where the demand for functional tea is continually growing- The importance of a regenerative business model - exploring nature and giving back to it'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Kristian Tapaninaho, Founder & Co-CEO of Ooni about all things pizza - including how Covid brought future growth plans forward and his favourite pizza joints across the globe! They also discuss how innovation manifests itself across the culture of Ooni by keeping core values at the heart of everything they do - kindness, innovation, rigour, ambition and passion.In addition to this, Kristian joins Charles to talk about...- Product-based IP development and how you protect it- Attitudes towards outdoor cooking and how they differ across the globe- A regenerative business model where buying a new Ooni oven is better for people and planet- Democratising a cooking experience that was previously only available to the few, instead of the many'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Chef, Restaurateur, Author and TV Presenter Julie Lin about how her love for planning dinner and her Mum's Malaysian heritage began her journey to becoming a chef, how MasterChef helped develop her profile at a deeper level and the exciting fusion of Malaysian cuisine and Scottish ingredients at her restaurant, GaGa.In addition to this, Julie joins Charles to talk about...- The narrative around authenticity whilst respectfully cooking with authentic ingredients and techniques- Adapting and evolving dishes to fit the local Scottish 'larder', whilst being true to Malaysian techniques- The mentors and influencers that have shaped her career- What 'fusion' means to her and how it often gets a bad rep (possibly rightly so!)'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Alejandro Franco, Co-Founder & CCO of Kaffe Bueno about coffee, however, not just drinking it but more its hidden value and potential beyond just a caffeinated beverage. Plus, Kaffe Bueno's purpose, the exciting journey they've had in this space so far and a deeper dive into the problems with the coffee supply chain. In addition to this, Alejandro joins Charles to talk about...- How Kaffe Bueno is designing and building sustainability and circularity into its business model- Coffees unique compounds and the process for extracting them- Coffee compounds application in food & drink and the benefits of using them as an alternative- His vision for the coffee value chain, the future food system and of course, what's next...'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.