Josh Jarvis, founder of Wing Shack Co, and more recently Eggs''n Stuff joins the Food Tryb team to tell them all about life after prison, his search for the perfect 'Jarvis' buffalo sauce and coming back from lockdown. 

Rollo Millership, founder of Nourished Communities, joins the Food Tryb team to talk all about his concept that saved his local farmers and community during lockdown. They discuss at length gourmet dumplings, giant eggs and his love for roasted tomato balsamic vinegar. 

Masterchef Professional Finalist Santosh Shah, joins the Food Tryb to discuss growing up in Nepal, the TV experience and Tandoori Octopus

This Veganuary Food Tryb team review the hottest meat free products in market and meet Julie Neville to discuss cooking for two professional footballers everyday, her love for Spanish food traditions and her 5 jar a week peanut butter obsession!

The festive Food Tryb team catch up with TV chef Joe Hurd for the Christmas Special, to hear about his very impressive Italian friends, the ultimate tomato sauce and the joy of Bisto on toast!

In the run up to Veganuary The Food Tryb team are joined by Brett Cobley Author of ‘What Vegans Eat’ to tell his story about turning Vegan overnight, how to create the ultimate Tiramisu and Baconcini! 

Ex-butler to the French ambassador and now Restauranteur and Concepts creation specialist Alexandre Santamaria tells the Food Tryb team all about making Hakkasan magical worldwide, opening a restaurant during lockdown and his obsession with Meraki.

In episode 3 of season 2, the Food Tryb crew are joined by Ping Coombes to chat all things Masterchef life changing moments, growing up in Malaysia and her admiration for KFC hot wings

Chef, writer and broadcaster Romy Gill MBE joins Daniel and Cressida to talk ‘Ready Steady Cook’, a homage to her mother through vegan Indian cooking and her love for Rose Harissa Cheese on Toast!

Back for Series 2, Daniel and Cressida interview the legendary Adam Handling. He tells the Food Tryb Table all about cooking for famous sportsmen, restaurant life in lockdown and Wagyu Lobster.