In the latest episode of The Food Talk Show, host Ollie Lloyd is joined by Imme Ermgassen, a co-founder of Botivo, a brand reshaping the non-alcoholic drinks landscape. Imme shares the intriguing backstory of Botivo, which diverges from the typical narratives surrounding alcohol-free drinks. “Botivo was born from pleasure and hedonism, not from the world of moderation,” she explains. This comes to life on Botivo's bottle, which has a vibrant yellow wax seal and artistic label adorned with joyful, diverse characters. These whimsical figures represent a lively celebration, reflecting the brand's commitment to inclusivity and the pleasure of indulgence.

Botivo is crafted on Lannock Farm in Hertfordshire, where co-founder Sam Paget Stevenson and his team handcraft each batch. Imme describes Botivo as a “British big-sipping botanical aperitivo” and highlights the brand's commitment to quality and flavour. “We are the only drink in the category which has no flavourings, essences, or preservatives,” she states, underscoring the brand's dedication to doing this with the love and attention needed to create a truly special product. This focus on authenticity results in complex taste profiles that rival premium crafted alcoholic beverages. Imme adds, “When you look at the reviews, the reaction is intense,” with many consumers declaring it “the best drink in the world.”

Sustainability is another cornerstone of Botivo's mission. Imme emphasises that while the product is healthy and sustainably minded, the primary focus is on delivering a remarkable taste experience. “We believe that taste is the priority,” she states, reflecting the brand’s philosophy that quality should never be compromised.

Imme envisions Botivo as a brand that fosters inclusivity, where everyone can enjoy a crafted beverage, regardless of their alcohol preferences. “I want Botivo to be the bottle at every dinner party,” she says, highlighting the brand’s aspiration to unite people in shared experiences.

Botivo's innovative approach includes its marketing, which often features a giant yellow piano, challenging the notion that sampling experiences are generally dull. At festivals, entertainers perform while attendees gather to enjoy the drinks and often burst into song. This engaging approach highlights the brand's playful spirit and commitment to creating memorable interactions, making Botivo stand out in the non-alcoholic beverage market.

The episode concludes with Imme sharing exciting plans for Botivo’s future, including upcoming limited-edition launches and collaborations with renowned brands. She expresses her commitment to maintaining a focused strategy prioritising quality and taste over rapid expansion. As Botivo grows, Imme’s insights reveal a brand poised to redefine what it means to enjoy sophisticated, alcohol-free beverages, blending authentic flavours, sustainability, and a sense of community in every bottle.

Ella Harland, co-founder of Griddle, joins Ollie Lloyd on The Food Talk Show to discuss how Griddle challenges the status quo in the bakery aisle. If you have ever looked at the back of the pack of pre-made bread, croissants or waffles, you know what the baseline is (and it's not good). Griddle produces products that are as close to homemade as possible, focusing on simple, wholesome ingredients without the nasties. Food waste in bakeries is genuinely shocking, and its clear that by embracing frozen products, the brand can help consumers reduce food waste and have items that don’t need preservatives.

Griddle's range started with waffles, featuring whole grain and protein-rich options, and is planning to expand into pancakes and croissants. As expected, the brand has a clean-label philosophy and is committed to sustainability. Not surprisingly, it is a B-Corp and is being very well received by retailers who see it as a truly differentiated offering. Ella even dares to imagine a time when freezers aren’t just at the back of stores but integrated into aisles, which could genuinely change how consumers think about bakery.

They are also keen to democratise quality food and with a punchy price point of only £2.00 for six waffles at Asda, they are also targeting a broad consumer base rather than the usual Waitrose foodie. One senses exciting times lie ahead for this team.

Edited: Stella Gent

In the latest episode of The Food Talk Show, Ollie Lloyd dives into a conversation with Richard Peake, CEO of Merchant Gourmet. The brand is revitalising the grain and pulse category by offering flavoursome, convenient products for time-strapped consumers that want something a bit more interesting.

Historically known for its premium chestnuts and puy lentils, Merchant Gourmet is one of the brands driving the growing shift toward culinary curiosity with easy-to-prepare, often microwaveable options. This evolution not only addresses consumer desires for quality and flavour but also taps into the trend of reducing meat consumption.

Richard highlights how the brand stays true to its roots by focusing on excellent taste while subtly integrating health benefits. By expanding their range to include diverse global cuisines, Merchant Gourmet invites consumers to experience dishes from around the world with ease. They are also not scared to take on established brands like Tilda in rice with products that they think are just more interesting than the competition.

They are now in 30 plus categories including frozen and have recently expanded into the the world of beans. As they continue to inspire consumers , Merchant Gourmet is committed to making supermarket shelves and home-cooked meals more exciting and make it easier for consumers to eat a more plant-forward diet.

Edited by Stella Gent