The FoodTalk Show

In this episode, host Ollie Lloyd talks to Heejin No, founder of Miss Kim, the Korean food brand making authentic Korean snacks and kimchi easy to buy in the UK. Korean food is everywhere right now. Gochujang sits on supermarket shelves, Korean fried chicken is on high-street menus, and K-pop and K-drama have made a generation curious about what’s on the table. But as Heejin explains, a cuisine only really lands when people can understand it. Miss Kim, named after her grandmother, is her answer. “Food is about love,” she says, “and caring for others.” Heejin spent more than 20 years in the art world as a curator and art advisor before turning to food, and that eye for detail runs through the brand. Before a single pack was designed, she took her branding team to the British Museum, a Korean restaurant and the local Korean supermarkets to immerse them in Korean history and art. Every colour, pattern and motif comes from traditional temple and palace architecture, yet the packaging was designed so that her British husband’s 90-year-old relatives could pick it up and instantly understand it. “I consider the supermarket my museum now,” she laughs. Rather than starting with the obvious gochujang sauce, Miss Kim launched with ultra-traditional Korean snacks: lotus root bugak and nurungji (crispy scorched rice), dishes long enjoyed by Buddhist monks that take days to make at home. These sit alongside a shelf-stable kimchi fermented for four weeks. Heejin pushed Korean manufacturers to drop the additives they rely on for shelf life. Her range also turned out to be naturally vegan and gluten-free, which unexpectedly won her a loyal following among coeliacs. Ollie and Heejin also explore why Korea has invested so heavily in exporting its culture, and why authenticity doesn’t have to mean rigidity. Kimchi toasties, kimchi pizza and even kimchi carbonara are, she points out, everyday food in Korea. “Korean people cannot live without kimchi.” Miss Kim is available at Whole Foods Market, Selfridges, Amazon and misskim.co.uk. For anyone wondering how Korean food will move from trend to pantry staple in the UK, this conversation offers a founder’s-eye view from someone who knows both the culture and the shelf.

In this episode of the Food Talk Show, host Ollie Lloyd talks to Clara Latham about creating category-smashing start-ups and her new venture, Deeply. Clara Latham has built her career in some quite radical startups, including Bounce protein balls and Seedlip non-alcoholic spirits. Today, she is focused on what she sees as the most significant consumer health gap: fibre. Like protein 15–20 years ago, fibre is a fundamental but neglected macronutrient: over 90% of people don’t hit the ~30g daily target, and one in three struggle with gut issues at any given time. Clara argues that fixing fibre intake is a problem worth addressing. She argues that boosting the intake of prebiotic fibres will ultimately support digestion, immunity, mood, energy, and long-term disease risk. Deeply is her answer: a simple, delicious, routine-friendly way to “close the fibre gap.” The product is a ready-to-drink, smoothie-like prebiotic fibre shot made from whole fruits and vegetables (no concentrates, preservatives or added junk) delivering 7.5g fibre per serving—about 25% of a day’s need. It comes in approachable flavours (e.g., carrot-ginger-turmeric; kiwi-spinach-seaweed) as single grab-and-go shots for retail and a seven-measure aluminium bottle for subscriptions. The big idea is changing habits: the bottle is designed to live in the fridge door, so you take your dose at the start of the day. If a health product isn’t effortless and enjoyable, people won’t take it daily. Deeply is built to be both. Strategically, Clara applies the “halo, then scale” playbook she honed at Seedlip. In early years, you win with narrow-and-deep distribution and high-influence advocates (e.g., Whole Foods, members’ clubs, premium cafés, best-in-class retailers) to build credibility, trial, and education. Clara believes that expanding too soon leads to low awareness, a poor rate of sales, and delistings that are hard to reverse. Category creation requires patience, education, and roots before shoots—think bamboo that grows underground for years, then suddenly rises. Looking forward, Clara expects “fibre-called-out” claims to proliferate across foods, just as protein did. But this isn't perceived to be a problem as Deeply is clear on what it can offer. A simple way to hit your fibre goal and that is a win, because when fibre goes up, the gut thrives, and when the gut thrives, everything else tends to follow.

In this episode of the Food Talk Show, host Ollie Lloyd talks all things oil with Sarah Vachon, an olive oil sommelier and the founder of Citizens of Soil. Her company is dedicated to sourcing and promoting high-quality, sustainably produced olive oil. Sarah’s journey into the world of olive oil began with her fascination for its complexities and nuances, similar to fine wine. As she explains, olive oil possesses a rich terroir, with over a thousand varieties influenced by various factors, including soil composition and climate conditions. Throughout the conversation, Sarah emphasises her mission to support small-scale farmers who often struggle to sustain their livelihoods in a market dominated by mass production and profit-driven motives. This purpose is her true north, not a desire to sell the business and achieve an impressive exit. She passionately advocates for regenerative agriculture, which focuses on restoring soil health and promoting biodiversity. Sarah highlights the challenges of balancing quality with accessibility, acknowledging that while her oils are premium products, there is a growing need for more affordable options that do not compromise sustainability. Sarah elaborates on the craftsmanship involved in producing exceptional olive oil, noting that each bottle represents the hard work and dedication of the farmers behind it. She shares her experience in sourcing oils that meet high flavour standards and align with ethical farming practices, creating a product that consumers can feel good about purchasing. The episode discusses how the olive oil industry has evolved, with a growing awareness of the importance of quality and the stories behind the products we consume. One of Citizens of Soil's standout features is its innovative subscription model, the Olive Oil Club. This program allows consumers to explore different oils each month and learn about the unique characteristics of each variety and the farmers who produce them. By fostering a sense of community, Sarah aims to create a deeper connection between consumers and producers, enriching the overall experience of using olive oil.  As the conversation progresses, Sarah reflects on the broader implications of food choices and the importance of supporting sustainable practices in the food industry. She believes that by prioritising quality and ethical sourcing, consumers can contribute to a more sustainable future while enjoying the richness and flavour that high-quality olive oil brings to their kitchens. This episode ultimately serves as an inspiring reminder of the power of food to connect us to the land, the people who cultivate it, and the shared values of sustainability and community.

In the latest episode of The Food Talk Show, host Ollie Lloyd talks to Philip Teverow, co-founder and CEO of Yolélé, a brand pioneering the development of fonio, a grain that you might not have heard of but has tremendous potential. Fonio is not just any grain; it's a “gluten-free ancient grain that cooks in five minutes and is drought tolerant," emphasises Philip. Women in West Africa traditionally cultivate the grain as a subsistence crop. However, Philip and his business partner, legendary NY chef, Pierre Thiam, envision fonio as a grain that can support livelihoods through sustainable agriculture. Their mission began when Pierre tried to create a cookbook using authentic ingredients and realised there was a broader opportunity to create something altogether new with Teverow. Teverow explains that fonio has challenges at its core: "It's very easy to grow, but hard to process due to its tiny grain size." The technical complexity of processing fonio involves removing an inedible hull from a minuscule grain. Despite these obstacles, the potential market for this grain appeals to major food companies, not just for its nutritional properties but also for its alignment with organisations' sustainable development goals. The journey from conception to commercialisation began when they found a willing retail partner. “Whole Foods became our testing ground,” Philip explains, where they started by promoting fonio in a single Harlem store as a raw ingredient. The grain and its incredible story immediately got media attention, bringing Yolélé into the spotlight. Pretty quickly, global food companies started showing interest in incorporating fonio into their products, but there is still a lot of work to be done regarding the process. The driving factor in fonio's potential lies in its versatility and its environmental promise. “Fonio can substitute for less sustainable grains, like rice or corn,” states Philip, highlighting its minimal water and carbon footprint. Its adaptability is evident in sectors beyond just whole grain consumption, finding its place in brewing, as well as in making crisps and flour and Yolélé already offer a number of these products direct to consumers.  Philip’s approach resonates with a broader outlook: supporting smallholder farmers in West Africa while maintaining the identity of fonio as an indigenous crop. Despite the steep capital required to scale processing, the commitment to fully industrialise production persists, balancing their commercial scale with the sustainability ethos. Philip envisions a food system where fonio is just the beginning. He aims to incorporate multiple crops into this new regenerative agriculture model to support biodiversity and sustainable farming practices.

In the latest episode of The Food Talk Show, Ollie Lloyd hosts Amelia Christie Miller, the founder of Bold Beans, a brand transforming the bean market.  Amelia initially disliked beans until an unexpected experience, inspired by Nigel Slater during her Erasmus exchange in Madrid, altered her perspective. "I spooned one straight from the jar, and it was this mesmerising moment," Amelia recalls. Initially, this did register as a significant life-changing moment. However, a stint working with chefs showed her that there were better solutions to the trend towards meat alternatives, and the journey towards Bold Beans began. Amelia rightly believes in beans' broader global, cultural and culinary roles. She recognises the international appeal of beans and sees beans as an excellent vehicle for embracing diverse flavours and inherently healthy recipes. "Beans are a cornerstone of how civilisation got here," she explains, portraying beans as an essential global food staple. One of the core themes Amelia discusses is the brand's approach to health and sustainability through the lens of pleasure. "I want people to be tempted into buying it because they want to do it, not because they should," she states, emphasising the importance of taste over health benefits.  Amelia also sheds light on their marketing strategy, which is less about overtly highlighting the health benefits, which are a given, and more about creating a genuine love for beans. Their Instagram presence and content creation, led by Hannah Wilding, are central to this, driven by a belief that sharing delicious recipes goes beyond just selling a product. "Our mission is to make people bean obsessed," she explains, noting that early content creation efforts were based on trying to help friends cook with beans even before the brand existed as a real product. Another fascinating aspect of Bold Beans is how they are battling quite established brands like Merchant Gourmet and Belazu in the core beans category and taking on giants like Heinz. In tackling the challenge of broader competition, Amelia finds confidence in focusing on beans exclusively. "Brands like Merchant Gourmet and Belazu can't own beans in the way that we can own beans." This singular focus allows Bold Beans to optimise quality and innovation within their niche, ensuring they remain leaders in flavor and sustainability. As Bold Beans continues to innovate and educate about the versatility of beans, one senses that the team will not only shake up the bean category but also redefine what it means to eat sustainably and deliciously.

In the latest episode of The Food Talk Show, host Ollie Lloyd is joined by Imme Ermgassen, a co-founder of Botivo, a brand reshaping the non-alcoholic drinks landscape. Imme shares the intriguing backstory of Botivo, which diverges from the typical narratives surrounding alcohol-free drinks. “Botivo was born from pleasure and hedonism, not from the world of moderation,” she explains. This comes to life on Botivo's bottle, which has a vibrant yellow wax seal and artistic label adorned with joyful, diverse characters. These whimsical figures represent a lively celebration, reflecting the brand's commitment to inclusivity and the pleasure of indulgence. Botivo is crafted on Lannock Farm in Hertfordshire, where co-founder Sam Paget Stevenson and his team handcraft each batch. Imme describes Botivo as a “British big-sipping botanical aperitivo” and highlights the brand's commitment to quality and flavour. “We are the only drink in the category which has no flavourings, essences, or preservatives,” she states, underscoring the brand's dedication to doing this with the love and attention needed to create a truly special product. This focus on authenticity results in complex taste profiles that rival premium crafted alcoholic beverages. Imme adds, “When you look at the reviews, the reaction is intense,” with many consumers declaring it “the best drink in the world.” Sustainability is another cornerstone of Botivo's mission. Imme emphasises that while the product is healthy and sustainably minded, the primary focus is on delivering a remarkable taste experience. “We believe that taste is the priority,” she states, reflecting the brand’s philosophy that quality should never be compromised.  Imme envisions Botivo as a brand that fosters inclusivity, where everyone can enjoy a crafted beverage, regardless of their alcohol preferences. “I want Botivo to be the bottle at every dinner party,” she says, highlighting the brand’s aspiration to unite people in shared experiences.  Botivo's innovative approach includes its marketing, which often features a giant yellow piano, challenging the notion that sampling experiences are generally dull. At festivals, entertainers perform while attendees gather to enjoy the drinks and often burst into song. This engaging approach highlights the brand's playful spirit and commitment to creating memorable interactions, making Botivo stand out in the non-alcoholic beverage market. The episode concludes with Imme sharing exciting plans for Botivo’s future, including upcoming limited-edition launches and collaborations with renowned brands. She expresses her commitment to maintaining a focused strategy prioritising quality and taste over rapid expansion. As Botivo grows, Imme’s insights reveal a brand poised to redefine what it means to enjoy sophisticated, alcohol-free beverages, blending authentic flavours, sustainability, and a sense of community in every bottle.

Ella Harland, co-founder of Griddle, joins Ollie Lloyd on The Food Talk Show to discuss how Griddle challenges the status quo in the bakery aisle. If you have ever looked at the back of the pack of pre-made bread, croissants or waffles, you know what the baseline is (and it's not good). Griddle produces products that are as close to homemade as possible, focusing on simple, wholesome ingredients without the nasties. Food waste in bakeries is genuinely shocking, and its clear that by embracing frozen products, the brand can help consumers reduce food waste and have items that don’t need preservatives.   Griddle's range started with waffles, featuring whole grain and protein-rich options, and is planning to expand into pancakes and croissants. As expected, the brand has a clean-label philosophy and is committed to sustainability. Not surprisingly, it is a B-Corp and is being very well received by retailers who see it as a truly differentiated offering. Ella even dares to imagine a time when freezers aren’t just at the back of stores but integrated into aisles, which could genuinely change how consumers think about bakery. They are also keen to democratise quality food and with a punchy price point of only £2.00 for six waffles at Asda, they are also targeting a broad consumer base rather than the usual Waitrose foodie. One senses exciting times lie ahead for this team. Edited: Stella Gent

In the latest episode of The Food Talk Show, Ollie Lloyd speaks with Richard Peake, CEO of Merchant Gourmet. The brand is revitalising the grain and pulse category by offering flavoursome, convenient products for time-strapped consumers that want something a bit more interesting. Two foodie brothers, Mark and Oliver Leatham, founded the business over 30 years ago. They focused on bringing high-quality global ingredients to the UK for high-end food restaurants and hotels around London, and when this took off, they decided to create a consumer brand, Merchant Gourmet. Today, Merchant Gourmet focuses on making nutritious grains and pulses accessible and exciting. Today, their offering has expanded to include microwavable and frozen solutions that can be prepared in two minutes, catering to our quick-paced lives while celebrating diverse global cuisines from Korean to Persian. Despite operating in multiple categories with many big competitors, Richard celebrates the vibrancy of their sectors and the reality of having more brands raising awareness about the nutritional benefits of pulses and grains. The conversation also tackles how the UK is evolving from traditional cuisines, incorporating more diverse flavours into home cooking. Merchant Gourmet aims to inspire and simplify meal preparation by ensuring their products are flavorful and accessible. The brand is also embarking on international expansion, starting with the French market, showing its commitment to reaching a wider audience. They conclude with a debate around the trend toward functional foods and high-protein and how brands like Merchant Gourmet should react. Merchant Gourmet remains steadfast in offering natural, delicious, and minimally processed products, focusing on authentic taste and quality and refuses to fall into the trap of chasing trends that are often overblown. Despite all this, Richard also admits that occasionally life is too busy, and like all of us, he has resorted to eating a Babybel wrapped in turkey for lunch! Edited by Stella Gent

Can one revolutionise the frozen treats category? Zara Godfrey, the founder of Pukpip, thinks so and explains it all to Ollie Lloyd in this latest episode, as his new puppy (Enola) occasionally makes a racket in the background! Pukpip launched in 2023 to shake up the ice cream industry by integrating more fruit into consumers' diets in fun and innovative ways. At the core of Pukpip's offering are chocolate-dipped frozen bananas, a nostalgic nod to Zara's childhood favourites prepared by her mother. Zara and her team are breaking ground by creating a new category—indulgent frozen fruit—within the UK's snack market, something tha is alreadey developed in the US. Despite formidable competition from giants like Mars, Zara's Pukpip stands out by promoting health-conscious alternatives and reducing food waste through its unique up-cycling approach. The company turns 'wonky' fruit into a delightful snacking experience by sourcing bananas in Ecuador, absurdly rejected by standard export processes. The brand caters to a health-focused, younger audience seeking permissible indulgence that combines taste and wellness. The brand is an excellent example of how there are solutions that can be delicious and healthy. However, one challenge for Pukpip is educating consumers about this new category, which might be getting easier now that new competitors have arrived. Edited by Stella Gent

In this latest episode of The Food Talk Show, host Ollie Lloyd welcomes Ed Morrison, the CEO of Roots Allotment. This membership-based business aims to empower communities across the UK to grow their food and become part of a vibrant local community. From the germ of an idea during lockdown, the company is pursuing a bold vision for sustainable self-reliance. Ed Morrison's journey with Roots Allotment began serendipitously during a pre-lockdown gardening talk in Lyme Regis, where he encountered no-dig gardening pioneer Charles Dowding. This meeting ignited Morrison's interest in sustainable food cultivation, leading him to propose a market garden on unloved land in his grandmother’s garden. Roots Allotment is not just about growing vegetables; it's about fostering community and inclusivity. With nine sites across England, in places like Bristol, Leeds, Nottingham, Sheffield, Bath, Stourbridge, Chelmsford and Croydon, each allotment buzzes with human and insect life. Morrison's ambition is to develop a network of over 100 sites with over 100,000 people growing their own food within a decade. With every location fostering a sense of community,, this vision has the potential to impact more than just the way some people eat. Converting land into allotments isn’t without its challenges, from sorting members' seeds into tiny packets to accessing quality compost. However, Morrison highlights that one of the most pressing issues is finding suitable land amid the competition from housing developers and other edge-of-town developers.  If all this sparks a desire to have a Roots Allotment near you, visit their website and complete an application form - apparently, all it takes is 300 signatures from friends to influence where their next site is!    Edited by Stella Gent