The Fearless Foodie Podcast
The Fearless Foodie (formerly, Oh For Food's Sake) is a space for honest chats, practical tools, and the reminder that being fearless doesn’t mean having it all sorted – it means feeling the fear and doing it anyway. Especially when the industry we love often feels like it’s breaking us. If that speaks to you, have a listen. And if it hits home, rate, review, and share it with your work besties or the team WhatsApp. Because your voice matters. And fearless starts with you. Be Bold. Be Brave. Be Fearless
Show episodes
Amy kicks things off by acknowledging just how relentless the next six weeks will be for anyone working in food and retail, with tighter deadlines, louder demands, and the expectation to spin a hundred plates without dropping a single mince pie. Drawing from her own post-Christmas experience with burnout, she emphasis
Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know. Explore more industry news at foodmanufactu
Amy and Bethan get straight to the heart of what it means to be a “Fearless Foodie” in today’s food industry, especially for teams struggling to motivate their people and keep them engaged. The episode kicks off with Bethan’s insights on leading from a flat structure—where the best ideas can (and should) come from the
We kick off this episode with Amy and Nyree’s trip down memory lane, all the way back to hypnobirthing class and WhatsApp business masterminds. That instant “skip the small talk and go straight to heavy breathing” connection is the foundation for a raw, open conversation on why the food industry’s old rules aren’t work
From teenage cake-decorating dreams to director-level influence in UK food retail, Gail Paddy’s story is proof that passion and perseverance can pave even the most unexpected career paths. Amy and Gail kick off with the early days—how a love for food (and some bold moves at 15) led Gail into food science and retail, de
We kick off with Amy and Danny catching up and quickly getting to the crux: what does it really mean to be authentic at work, and why does the word so often make us cringe? The pair agree there’s a fine line between honesty and TMI, and dives into why being “yourself” never means dropping professionalism or using authe