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 market today.

Host AJ Sharp is joined by cocktail expert Maria Eastley and drinks writer and specialist Clare Pope for a lively tasting of nine standout bottles. Along the way they explore why premium spirits are booming, how Japan has become one of the world's most exciting drinks producers, whether flavoured gin is still in fashion, and why more people are choosing to drink less; but drink better.

On the tasting table are Ukiyo Tokyo Dry Gin, Ukiyo Nashi Pear Gin, Cygnet 22 Gin, Clean G alcohol-free spirit, Ramsbury Raspberry & Wildflower Honey Gin, Chopin Potato Vodka, Suntory Toki Japanese Whisky, Wolfie's Blended Scotch Whisky and Ramsbury Hot Honey Vodka.

Expect plenty of tasting notes, cocktail inspiration, spirited debate over everyone's favourites, and a few fascinating discoveries, including why vodka can be made from potatoes, what yuzu actually tastes like, and why Japanese whisky is traditionally served as a Highball.

Whether you're looking for your next favourite bottle or simply love discovering the stories behind great drinks, this episode is packed with expert insight, honest opinions and plenty of laughs.

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 Chris, founder of The Marketing Clinic and author of The Shape of Taste, to explore the hidden psychological forces behind our food choices. Drawing on more than two decades of experience working with global brands including Nestlé, PepsiCo and Mars, Chris explains why our earliest food memories shape our preferences for life and how brands can map the emotional journey of eating.

From childhood nostalgia and party foods to protein snacks, wine, coffee and even pain relief gels, Chris reveals how emotions influence purchasing decisions far more than we realise. The conversation explores how food manufacturers can create products that genuinely resonate with consumers, why "taste is king" may be outdated thinking, and how the industry is increasingly using psychology to develop healthier, cleaner-label products.

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 into professional kitchens before eventually building one of the UK's most influential food platforms. Together, AJ and Martyn explore the reality of food waste in British homes, why so many people feel overwhelmed in the kitchen, and how simple changes can save families money while reducing waste.

They also discuss Martyn's new book, Eat the Food You Buy, packed with practical tips, ingredient mind maps and confidence-building recipes designed to help people make the most of what they already have at home.

From Jamie Oliver's influence on a generation of cooks to the pressures of social media perfection, this is a refreshing conversation about bringing joy, creativity and common sense back into everyday cooking.