This week on Food Rebels, AJ Sharp is joined by Bruce McMichael a freelance food writer, community builder, and the mind behind The Lemon Grove, for a seriously zingy citrus exploration.

From blood oranges with a tiny seasonal window to Amalfi lemons so fragrant they feel “more lemon than lemon”, Bruce makes the case for citrus as the unsung superstar ingredient, lifting flavours, balancing richness, and cutting through fat with that perfect hit of acidity.

There’s a live tasting (sticky hands and all), plus ideas for using every part of the fruit, peel, pith, juice, in both savoury dishes and sweet bakes. Expect food history, microclimates, marmalade championships, and a fresh reminder to cook with curiosity… starting with what’s already in your fruit bowl.

This episode marks a significant milestone for Food Rebels as host AJ Sharp takes the mic for her first-ever solo show. Temporarily moving away from the traditional guest interview format, AJ creates a "No-BS" deep dive into the industry by answering real listener questions gathered from social media and industry peers.

The show tackles the high-stakes world of "Big Food" versus "Independent Brands," addressing the "Trojan Horse" theory of brand acquisitions and the brutal reality of supermarket listings. AJ provides a masterclass in brand transparency, teaching listeners how to look past marketing buzzwords to find genuine value. From the mooted dark side of farm shops to the professional optimism, and occasional embellishments of founder stories, this episode pulls back the curtain on what it's really like to be a food founder. It is an essential listen.

In this episode of Food Rebels, AJ Sharp sits down with Charles Banks, partner and MD of The Food People, to navigate the shifting landscape of food and drink in 2026. Charles explains the "magic" of food trend prediction, how anthropologists and psychologists look beyond viral TikToks to identify deep cultural shifts.

The conversation explores the rising "snacking culture" and the "Ultra-Processed Food (UPF) movement," which is forcing both consumers and industry to demand ingredient transparency. A major highlight is the discussion on GLP-1 (weight-loss medications) and how they are reshuffling the industry toward smaller, nutrient-dense portions and "maintenance diets." From the rise of functional, non-alcoholic drinks like Kombucha to the "Single Specialism" trend in restaurants (like the perfect bowl of Ramen), this episode reveals that in 2026, food is no longer just fuel, it is a primary expression of our identity.