In this episode of The Food Talk Show, host Ollie Lloyd, interviews Paul Turton, the CEO of PACT Coffee, to discuss the company's mission-driven journey, the complexities of the coffee supply chain, and the direct-to-consumer (DTC) business model that continues to drive their success.

Paul talks about the way that coffee prices are often manipulated by markets, leaving farmers squeezed and struggling. To counter this, PACT Coffee has established direct relationships with farmers, cutting out the middlemen and ensuring fair compensation. By paying premiums significantly above Fair Trade rates, PACT Coffee secures high-quality beans and supports the farmers' livelihoods.

They also discuss the best way to brew a coffee, some new innovation that Pact have coming out soon which leads them to the espresso martini!

Edited by Stella Gent

In this episode of The Food Talk Show, host Ollie Lloyd interviews Johnny Shimmin, co-founder of Spoon Cereal and discusses the highly competitive cereal category and some of the cynical behaviour of some of the more prominent brands. Spoon began as a fun idea after a discussion with his future sister-in-law at a family barbecue over ten years ago and has evolved into a classic challenger brand that remains truly committed to taste and quality, something most of the cereal category ignore.

The brand began as a pop-up in food markets and gleaned broad consumer feedback, allowing significant product iteration and optimisation. It is now sold in a wide range of supermarkets and has recently collaborated with ManiLife to create the ultimate peanut butter granola product. The brand also plans to launch a healthier family cereal this autumn while maintaining competitive prices.

Edited by Stella Gent

Over the last ten years, Chef Paul Ainsworth has build a very special business in Cornwall that has expanded far beyond his eponymous Michelin stared restaurant in Padstow. Initially he took over a local restaurant that had been through many incarnations, creating an family Italian called Caffe Rojano. He went on take over a much loved local pub, The Mariners across the other side of the Camel Estuary, that is now regarded as the 3rd best gastro pub in the UK according to Estrella's list. On top of this there is a coctail bar, boutique hotel with 6 rooms and an academy that speaks volumes of his commitment to the local area and nuturing local talent.

He has now released a cookbook, called For the Love of Food that is firmly rooted in his Michelin starred restaurant without being too fancy or complex. It is all sharing plates and clever takes on dishes that the family will love. His food is deeply rooted in his training with some of the best chefs in the UK but leans towards a relaxed and fun approach to food that he is known for.

Joining Ollie, who he knew back in the day when Great British Chefs was in its infancy, they talk about the changes in the food scene and the importance of backing small food and drink businesses. Both of them believe passionately in getting kids into food early and trade tales of culinary adventures of their kids.

Edited by Stella Gent