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 gone from a Kenwood sausage machine in a one-bed flat to shelves in every major UK supermarket.

They share the real story behind the growth, from unpaid early days and street food graft to cracking retail, building a brand without investment, and partnering with the likes of Marmite and Colman’s.

It’s a conversation about flavour, farming and the future of meat, digging into welfare standards, B Corp, and the pressure on brands to clean up ingredients in the age of ultra-processed food.

Honest, funny and full of insight, this is about doing meat properly, and proving you don’t have to cut corners to scale.

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 entrepreneurship while creating healthier treats for families. Discover the story behind Caroboo's unique products and learn about their innovative approach to marketing. Tune in to hear about the mission to transform children's snacking options and revolutionize the confectionery industry. Don't miss out on this insightful discussion on improving nutrition in our food choices!

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 eating. From ultra-processed foods and gut health to cravings, cortisol and GLP-1s, this is a straight-talking look at what’s actually going on inside our bodies.

They explore why we’re constantly hungry but undernourished, how our brains and gut are shaping our food choices, and why willpower has very little to do with it. Plus, a grounded take on weight loss drugs and what they can and can’t fix.

If you’ve ever felt stuck in a cycle with food, this one will change how you see it.