The Fearless Foodie Podcast

In this episode, we discuss overcoming the hurdles of risk aversion in the food industry, particularly relating to NPD. We kick off the episode by sharing personal anecdotes and insights from our extensive careers, emphasising the importance of empathy and understanding within various business departments to facilitate smoother product development and introduction. Lucy brings an interesting persp...

We kick off this episode with insights from the 80/20 principle, drawing from Richard Koch's book. We discuss Amy’s initial misunderstandings and how a correct grasp has improved her work strategies, especially emphasising the use of Pareto Charts in business contexts. We also discuss Lucy’s practical experiences and individual adjustments toward applying the 80/20 rule. Together, we engage in a l...

Today, we are thrilled to welcome Rachel Chatterton, a food industry trailblazer who has been pivotal in Holland & Barrett’s major transformation. Rachel shares her experiences at H and B, where she’s helped add quality years to life through sustainable and ethical sourcing of food products. She reveals how the company switched from a vitamin-heavy assortment to offering an expansive range of nutr...

Charlie Jenkins joins us as we explore the significance of a safe space for neurodiverse employees in the food industry.  Throughout the episode, Charlie recounts their personal experiences with autism, from the struggles of asking clarifying questions to finding a role that complements their unique abilities.  We commend Charlie's self-discovery and applaud Asda's exemplary support for neurodiver...

Join us this week as we sit down with Ellie Vince to explore her journey with dyspraxia. After facing difficulties with tasks such as reading aloud and coordination, Ellie was diagnosed with dyspraxia, leading to the need for specialised equipment in her job. Ellie's initial hesitation in disclosing her condition at work transitions into impactful advocacy, demonstrating how employers can better u...

Show notes: Today on the Oh For Food’s Sake podcast, we welcome special guest Amy Polly to discuss the intersection of neurodiversity and the food industry. The conversation kicks off with Amy sharing her compelling personal story of discovering her ADHD and the path to self-compassion that followed. With a rich background in finance and mental health, Amy brings a unique perspective to the issue,...

In this episode, we navigate the often misunderstood waters of ADHD and neurodiversity in an industry where focus and precision are paramount. Delving into our personal journeys, we discuss the challenges and triumphs faced from school into adulthood. We reflect on what sparked an exploration of our own neurodivergence and look at family patterns of ADHD symptoms. We emphasise the importance of se...

Helena Field joins us this week to explore the realities of a demanding career in food operations. Starting her day with self-care at the gym, Helena emphasises how setting aside personal time has improved her management capabilities and mental health. She recounts her experience rotating through various Cranswick departments, from the abattoir to new product development, and the valuable lessons...

In this week’s episode of The Oh For Food’s Sake podcast, we reflect on the emotional and commercial impact of crisis situations in the food industry, highlighting the conflicting priorities between food safety and commercial concerns. We emphasise the importance of self-awareness in recognising our reaction to crisis situations and share personal experiences of finding moments of self-awareness a...

This week, Kara Webb and Clare Otridge will join us to discuss AI technology in the food industry. This episode begins with a discussion about GPT-4's token prediction, laying the groundwork for understanding the potential of AI in our daily operations.  We discuss AI's role in streamlining processes. Issues such as data security and potential misuse of technology. We delve into the ethics of AI,...

This episode delves into the uncomfortable topic of failure and its association with negativity. We emphasise the fear of failure and its impact on decision-making and progress in the food industry. We discuss the emotional toll of failure and its relationship with shame and disappointment, highlighting the importance of acknowledging and accepting the feelings that arise. Stressing the significan...

In this episode, we are thrilled to have Jason Gibb joining us to discuss the art and challenges of repositioning and rebranding in the food industry. Jason's expertise shines as he recounts lessons learned during the rebranding of a plant-based product that initially failed to resonate with consumers due to complex messaging. The conversation circles the importance of consumer feedback, adaptabil...

Join us this week as we have a revealing discussion about embracing change and improving productivity in the food industry. We start off by talking about the nervous anticipation around moving to a new CRM system and how it has helped with productivity and processes. We talk about digital tools like ClickUp and how they can revolutionise task accountability, while the Eisenhower matrix aids in the...

Join us for a delicious conversation with Milly Fyfe, who brings a no-nonsense practicality to the kitchen, offering busy parents smart tips for cooking authentic meals from scratch. Touching on the pressures of 'Instagram perfect' meals, Milly emphasizes the beauty and importance of simple, accessible ingredients that celebrate UK farming practices. We explore a survey highlighting the community'...

This episode starts as we discuss the success of our first in-person networking event and announce the exciting extension of these engagements through monthly Zoom calls discussing podcast topics. We talk about recognising your strengths and seeking help for the weaknesses, framing challenges as opportunities for growth in the food industry and enforcing the necessity of staying authentic to your...

In this episode, we delve into the dynamics of the ready-meal sector and the critical role of sustainability within the food industry. Our expert guest, Charlie Derra, brings her extensive experience in category, shop marketing, and research to illuminate the highly competitive space of ready meals. With three range reviews a year, Charlie underlines the importance of balancing product recommendat...

In this episode, we discuss the importance of leveraging each team member's strengths in product development and the essential nature of post-launch reviews. How capturing and capitalising on key insights can drive improvements in future projects. We talked about the importance of having a structured post-launch review process, accountability, and the potential for technology, such as management s...

John Stapleton shares his extensive experience in the food industry, from working with early-stage businesses to his involvement in a vertical farm business. John discusses his work with Mission Ventures, an incubator accelerator focused on facilitating investments and helping small businesses grow, as well as the RegalFood Fund, an Irish-based venture capital fund for early-stage food and drink b...

Today's episode kicks off a two-part series with John Stapleton emphasising the need for a product to solve a clear consumer demand. This is a lesson he has learned through his various entrepreneurial exploits, including Little Dish and the New Covent Garden Soup Company. His discussion on scalability and the resilience of entrepreneurs resonates deeply with anyone looking to carve out a niche in...

In this thought-provoking episode, we engage in an insightful discussion about the concept of intention setting and the value it holds in contrast to traditional New Year's resolutions. We delve into the psychological and practical differences between the two approaches, sharing personal experience and professional expertise to shed light on the benefits of embracing intention setting. We talk abo...

This podcast episode tells the story of "Joe," a professional who faced major struggles after discovering a non-compete clause in his work contract. The unclear terms of the contract threw Joe's life into turmoil, underscoring the need to scrutinise employment agreements.    We break down his painful journey, including the financial strain and self-doubt he endured. We dissect how even vague contr...

In this engaging episode, our guest, Suzanne Coombes, delves into her extensive experience within the food industry. Having started her career at Samworth Brothers, she found the complexity of operations thrilling. Her passion for the community and team spirit shines through as she compares a practical workplace to a well-conducted orchestra.  We then discuss her shift from operations to a qualita...

We kick this episode off by talking about tapping into suppliers' know-how and why building collaborative relationships is so important in this industry. There's a tendency to work in silos and miss opportunities to leverage our broader supply base truly. We've both seen the need firsthand to utilise supplier expertise better for mutual support and growth.   When it comes to selection criteria, be...

What do you think of when you think of personality profiling? Is it a useful business tool or a fun way to spend a rainy Saturday afternoon? Have you tried to use personality profiling in your workplace? In this episode of the Oh For Food’s Sake podcast, we talk to our lovely friend and Leadership coach Donna Ward-Higgs about how she uses personality profiling to help teams to understand each othe...

Soft skills have got a bad reputation. It’s a term that we’ve all heard, but many of us struggle to define exactly what it means. Or maybe we can define it, but we don’t consider it to be as important as ‘being able to get the job done’. Well, in this episode of the Oh For Food’s Sake podcast, we’re here to say that SOFT SKILLS MATTER! So much so that we prefer to call them ‘success skills’! Join...