About

The FoodTalk Show

The FoodTalk Radio Show was founded by Sue Nelson, CEO of The Breakthrough Group, author of Foodtech UK and founder of TLA FoodTech. You can find out more about her here. It is part of the Breakthrough Group.

Our programme was launched in March 2016 to showcase food tech, food innovation and to promote artisan producers. Food and drink experts from around the country also discuss the latest trends in everything from distribution and delivery, to taste profiles and tech innovation. 

Sue has appeared on nearly every national radio programme in the UK from the Today programme and Jeremy Vine to Radio 4’s The Food Programme and Farming Today. She was formerly CEO of NW Fine Foods and has been a regular guest on television programmes as diverse as Trisha and The Culture Show

She is obsessed by great food and its provenance and has been a food writer for Cheshire Life and Lancashire Life. She is also author of the NW Fine Food Guide with Simon Rimmer of Channel 4’s Sunday Brunch and Tricks of the Restaurant Trade.

Her fellow presenters are Ollie Lloyd, Co-founder and CEO of Great British Chefs working with chefs such as Marcus Wareing, Michael Caines, Tom Aikens and Nathan Outlaw, and Holly Shackleton, Editor of Speciality Food Magazine, the leading trade magazine for the fine food industry.

FoodTalk aims

We want to publicise and highlight the work of food tech and artisan food makers in the UK. Particularly to show growing trends in the food sector such as:

  • A general move to develop less industrialised food products.
  • A desire to produce healthier alternatives.
  • The search for ‘authentic’ foods with high quality ingredients.
  • The rise of ‘free from’ foods to counteract allergies and food intolerance and to accommodate ethical and religious constraints.
  • The desire to create more wholesome and healthy food at home, quickly and with the minimum amount of fuss and equipment.
  • The interest in food as a general topic, including its history and provenance.

There is a growing “foodtech” scene, where small producers are successfully gaining supermarket listings or delivering to retail/restaurant outlets and selling direct to consumers online. The FoodTalk Show wants to showcase these producers and the whole food tech infrastructure surrounding it, giving food innovators the profile and ‘airtime’ they deserve.

The programme's reach

Each week we showcase two guests from the industry. The podcast is uploaded onto this website as well as Stitcher, iTunes, Spotify, PodBean, Player FM, Tune In and the Podcast app, and sent to our syndicated radio stations on Thursday at 4pm.

Weekly, all of our guests are featured on our FoodTalk, Great British Chefs and Speciality Food magazine social media feeds including Twitter and Facebook. This begins a week beforehand, and on the day of broadcast we profile our guests on food heroes, and depending on content, Great British Chefs and Speciality Food magazine too. More social media work follows post-broadcast.

As of December 2018:

  • 77,000 podcast downloads per year.
  • 65,000 listeners per week via syndicated radio stations across the UK, in California, Michigan and Malta.
  • 104,800 FoodTalk, Speciality Food and Great British Chefs followers on Twitter. 
  • 218,000 Facebook fans via Great British Chefs and FoodTalk. 
  • 1.5 million Great British Chefs website visitors per month. 
  • 8,498 ABC circulation of Speciality Food magazine and 50,000 engaged email subscribers.

Our guests are entitled to use the relevant radio programme download in their publicity and receive artwork logos for "as featured on The FoodTalk Radio Show". 

For enquiries about free syndication or featuring on the show, please contact hello@foodtalk.co.uk

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