Cumbrian food entrepreneur Maria Whitehead, co-owner and director of Hawkshead Relish, was recently invited to travel to London to record a podcast for leading food radio programme Foodtalk, which will air on Thursday 18th July at 4pm.
Each week leading tow food and drink experts from across the UK are invited to the studio to discuss the latest trends in everything from distribution and delivery, to taste profiles and food tech innovation.
The programme has a huge following in the UK and further afield, reaching millions of people across an array of online platforms, syndicated radio stations across the UK, USA and Malta and social media and web platforms; including Great British Chefs and Speciality Food Magazine, making it the perfect platform to shout about all things food and drink.
During her time in the studio Maria spent time chatting with programme founders, Sue Nelson (CEO of the Breakthrough Group), Ollie Lloyd (CEO of Great British Chefs) and Hollie Shackleton (editor of Speciality Fine Food Magazine).
Maria talked about Relish’s 20 years in the food industry, some of the highs and low along the way, the recent visit to the Esthwaite production facility by HRH The Prince of Wales, new products and food innovations; including Relish’s multi-award winning Black Garlic range, and the Maria’s forthcoming recipe book, which is due to go on sale in early September.
Maria commented: ‘’I’ve followed Food Talk Radio for a while, it’s a great resource for keeping up with the latest goings on in the food and drink industry. So, when I was invited down to their studio, I jumped at the chance. It’s always great to have the chance to talk about Cumbria, food and obviously Hawkshead Relish. Hopefully I gave the show’s listeners the chance to hear a little of our story, the highs and lows along the way and our determination to build up the business over the last 20 years. I even managed to get the lovely hosts Sue Nelson, Ollie Lloyd & Hollie Shackleton to sample some of our Black Garlic range on air – they were certainly impressed as they hung on to the jars, I took to the studio with me and even asked me to send them some more.”
