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Required Pod Score for this podcast. PitchCentric checks your profile against host openness, topical fit, and audience signals before you generate a pitch.
Contact path
Verified email
Booking probability
34%
Guest openness
Selective
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Signup to Generate a PitchRecent episodes include "The Wild Meat We Should All Be Eating" (29 July 2026, 34 minutes), "Why the Best Wine Bottles Don't Need Opening" (22 July 2026, 39 minutes), and "Reimagining Singaporean Food" (15 July 2026, 33 minutes).
Food Rebels publishes roughly weekly, with episodes averaging 36 minutes across 148 episodes.
Booking probability for Food Rebels is 34%, and the host is rated Selective on guests. Food Rebels requires a Pod Score of 80 or higher. Food Rebels's contact route on record: verified email.
The strongest fits for Food Rebels are Beverages, Brewing & Distilling and Snacks, Coffee & Other Foods. Food Rebels has an arts audience.
Food Rebels is an arts podcast with 148 episodes published.
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
Episode #147
For decades, wild Scottish venison has been one of Britain's most overlooked foods, with much of it exported overseas while UK shoppers continue to reach for beef and chicken. In this episode of Food Rebels, AJ Sharp...
Episode #146
What do chemotherapy needles, Michelin-starred restaurants and a bottle of Bordeaux have in common? More than you'd think. This week AJ Sharp meets Greg Lambrecht, the inventor of Coravin—the revolutionary device that's...
Episode #145
In this episode of Food Rebels, AJ Sharp meets the founder of Mei Mei, the fast-growing Singaporean food brand that's on a mission to transform the UK's world foods aisle with authentic flavours, modern branding and...
Episode #144
Rum has come a long way from its pirate reputation. In this episode of Food Rebels, AJ Sharp is joined by drinks experts Maria Easley and Clare Pope to explore the exciting world of modern rum. From Caribbean classics...
Episode #143
From Japanese gin and award-winning potato vodka to alcohol-free alternatives and smooth English-inspired whisky, this episode of Food Rebels is a flavour-packed journey through some of the most exciting spirits on the...
What makes us come back to the same food or drink time and time again? According to consumer psychologist Chris Lukehurst, it isn't taste—it's emotion. In this fascinating episode of Food Rebels, AJ Sharp sits down with...
Episode #141
This week on Food Rebels, AJ Sharp is joined by chef, content creator and food waste campaigner Martyn Odell, better known to millions online as The Lagom Chef. Martyn shares how a childhood passion for cooking led him...
Episode #140
What happens when ancient remedies meet modern branding? In this episode of Food Rebels, AJ Sharp sits down with Andrew Salter, co-founder and CMO of DIRTEA, to explore the rapid rise of functional mushrooms, wellness...
Episode #139
What happens when a chef discovers a food trend in New York years before anyone in the UK has heard of it? This week on Food Rebels, AJ Sharp meets Dan Shearman, founder of Wilderbee, the brand behind the UK's original...
Episode #138
What does “sustainable seafood” actually mean and are we being misled about the fish on our plates? This week on Food Rebels, AJ Sharp meets chef patron Ben Champkin from Catch at The Old Fish Market in Dorset. After...
Episode #137
This week on Food Rebels, AJ Sharp is joined by chef, recipe developer and content creator Lungi Mhlanga, founder of Lungi’s Always Baking. From growing up in a food-obsessed Zimbabwean household to running bakeries in...
Episode #136
What really happens behind the scenes in Britain’s restaurant chains? In this episode of Food Rebels, AJ Sharp sits down with Andrew Macleod, founder of Emilia’s Crafted Pasta, to explore why so much casual dining...
Episode #135
This week we’re rerunning one of our most talked-about conversations. What are ultra-processed foods really doing to our health, our kids and our food culture? In this powerful episode, AJ Sharp sits down with Dr Dolly...
Episode #134
What happens when three brothers ditch the safe path to chase a sausage dream? In this episode, AJ Sharp sits down with Olly and Max Kohn, two of the three brothers behind The Jolly Hog, the British meat brand that’s...
Episode #133
Join us in this week, as we revisit our interview with Charlotte Miller, founder of Caroboo, shares her inspiring journey of revolutionising chocolate! She delves into the challenges of balancing parenting and...
Episode #132
What’s really driving the way we eat and why does it feel so hard to get it right? In this episode of Food Rebels, AJ Sharp sits down with nutritional therapist Nicola Moore to unpack metabolism, mindset and modern...
Episode #130
What happens when food justice stops being a conversation and becomes a political mission? In this episode of Food Rebels, AJ Sharp sits down with Sarah Bentley, founder of Made in Hackney, to go way beyond the usual...
Why does Denmark seem so far ahead when it comes to cutting ultra-processed food, serving better plant-rich meals and making sustainable food choices feel normal rather than niche? In this episode of Food Rebels, AJ...
In this final Women Changing the World episode, AJ Sharp sits down with chef and restaurateur Ayesha Kalaji to talk about building a career on her own terms, from studying Middle Eastern politics to earning four...
In this special International Women’s Day series episode of Food Rebels, Women Changing the World, AJ Sharp sits down with Donna Edwards, founder of Kent-based skincare brand Fox and Bloom. Donna shares the story behind...
Recent guests on Food Rebels. Study who booked and why before you pitch.
CEO & Chairman of the Board, Intrinsic Therapeutics
co-founder and CMO, DIRTEA
Director of Food & Culture at Plant-Based Health Professionals UK, Commonwealth Scientific and Industrial Research Organisation
former U.S. Representative, Fox and Bloom
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