Explore every episode of the podcast The Fearless Foodie Podcast
| Title | Pub. Date | Duration | |
|---|---|---|---|
| The Real Cost of Always Saying Yes | 03 nov. 2026 | 00:25:42 | |
In food manufacturing and retail, saying yes can feel like the only option. Whether it's a retailer request, an impossible deadline or another last-minute change, there's often an expectation that we'll somehow make it happen. But what happens when saying yes costs more than we realise? In this Season 4 finale episode, I share a lesson from my own career involving a watermelon launch that went badly wrong. We agreed to timelines we couldn't realistically deliver because we didn't want to disappoint a new customer. In the end, we damaged the relationship anyway, while putting the team under enormous pressure. It's a situation many people in food will recognise. Teams get used to finding a way, even when they've already explained why something isn't possible. Eventually, that willingness to deliver becomes an expectation, and the pressure keeps building. I explore why credibility isn't about saying yes to everything. It's about being honest about what's achievable, understanding the consequences and having the confidence to challenge requests when something doesn't stack up. We also look at what respectful pushback actually sounds like. Rather than simply saying no, it's about explaining the reasons, offering alternatives and working together to find a solution that protects both the customer relationship and the people responsible for delivering. For leaders, there's an important message here too. Telling people to "just make it happen" isn't a plan, particularly when resources, quality or wellbeing are already under pressure. Ultimately, your yes needs to mean something, but so does your no. Being upfront about what's possible isn't letting people down. Sometimes it's the very thing that protects trust, performance and your team. Timestamps 00:00 – Why yes can be the most expensive word with retailers 01:31 – The watermelon launch and what went wrong 05:14 – Damaged credibility and the impact on wellbeing 07:10 – Why teams are exhausted by always making it happen 09:40 – Do retailers really expect you to say yes to everything? 11:46 – What credibility actually looks like 14:32 – How to push back respectfully 19:18 – Being honest about limits and offering alternatives 20:14 – Why "just do it" isn’t a leadership strategy 23:03 – Making sure your yes and no mean something 24:34 – Protecting wellbeing as well as performance Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support Fearless Relationships Supporting people outside commercial roles to hold their ground, have clearer conversations and build confidence when challenging decisions. https://fearlessfoodies.co.uk Work with Fearless Foodie Leadership development and team support tailored to food manufacturing and retail environments. https://fearlessfoodies.co.uk A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. https://www.ifp-labs.com/ | |||
| What Do You Really Get From Mentoring? | 27 oct. 2026 | 00:34:45 | |
Mentoring is often talked about as something experienced people do to help someone earlier in their career. But the best mentoring relationships can offer something valuable on both sides. In this episode, I’m joined by Will Dickinson from Premier Foods, Caitlin Cannon from Kinisla and Laura James from Tesco to talk about their experiences with the Flourish in Food mentoring scheme, as mentors, mentees and sometimes both. We explore why having someone outside your own business can be so valuable. An external mentor can offer a different perspective; help you recognise blind spots and give you honest feedback without the dynamics that can sometimes come with conversations inside your organisation. Caitlin and Laura share what mentoring has given them, including greater confidence, accountability and a way to build connections beyond their day-to-day roles. We also talk about how daunting networking can feel when you’re starting out and how mentoring can provide a much easier route into building relationships across the industry. But mentoring isn’t only valuable for the mentee. Will shares why supporting someone else can help you recognise how much experience and knowledge you already have, while developing your own leadership and people skills at the same time. One of the biggest misconceptions we challenge is that you need 20 years of experience before you can mentor somebody. Sometimes being just a few steps ahead means your experience is particularly relevant to someone coming through behind you. We also look at how Flourish in Food matches mentors and mentees, why being clear about what you want from the relationship matters and the genuine friendships that can develop along the way. Whether you’re looking for support yourself or wondering if you have something to offer as a mentor, you might have far more to gain from mentoring than you realise. Timestamps 00:00 – Why external mentoring matters in food and retail Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support Featured Guests Will Dickinson https://www.linkedin.com/in/will-dickinson-212b8881/ Caitlin Cannon, Assistant Brand Manager, Kinisla https://www.linkedin.com/in/caitlin-cannon-032333158/ Laura James - https://www.linkedin.com/in/laura-james-669a99263/ Flourish in Food The mentoring scheme discussed throughout this episode, connecting mentors and mentees across the food industry. https://flourish-in-food.wixsite.com/website-1 Work with Fearless Foodies Leadership development and team support tailored to food manufacturing and retail environments. A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. | |||
| Imposter or Improver? Rethinking Self-Doubt at Work | 20 oct. 2026 | 00:39:08 | |
Who gets into the room, who gets heard and who gets the opportunity to progress? In food and drink, those things aren’t always determined by talent alone. In this episode, I’m joined by Rebecca Oliver Mooney, who has more than 20 years of commercial experience across major FMCG businesses and challenger brands, to talk about equity, opportunity and what needs to change in our industry. We explore some of the barriers that still influence who stays and progresses, from caring responsibilities and working environments to everyday bias around who gets noticed, supported or promoted. Rebecca also shares her own experiences of moving between large corporates and challenger brands and how that shaped her understanding of privilege, opportunity and what feels “normal” depending on where you’ve built your career. A big part of our conversation is about what we can actually do. Rebecca talks about the importance of allyship, mentoring and using your own position to create opportunities for other people. Change doesn’t only sit with women’s networks or the people experiencing the barriers. We all have a part to play. We also talk about imposter syndrome, which Rebecca reframes as “improver syndrome”. Instead of seeing self-doubt as evidence that you don’t belong, perhaps it’s a sign that you’re stretching yourself, learning and growing. Rebecca shares the work Raising the Glass is doing to create a more supportive drinks industry through mentoring, community and practical support for women-founded businesses. Ultimately, this conversation comes back to a simple question for anyone in a leadership position: are you leaving things better than you found them? Small actions, from inviting somebody into the room to advocating for their progression, can have a much bigger ripple effect than we realise. Timestamps 02:00 – Rebecca’s career across FMCG and challenger brands
Connect with me here: Useful Links & Support Raising the Glass Connect with Rebecca Oliver Mooney https://www.linkedin.com/in/rebecca-oliver-mooney-65730614/ Work with Fearless Foodies Leadership development and team support tailored to food manufacturing and retail environments. A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. | |||
| Beyond Busy: What Burnout Really Looks Like | 13 oct. 2026 | 00:47:24 | |
Constant pressure can become so normal in food manufacturing and retail that being busy almost feels like part of the job. But what happens when we keep pushing long after our body is telling us to stop? In this episode, I’m joined by burnout specialist, coach and author Kelly Swingler to explore what burnout really looks like, why it is so often misunderstood, and what happens when we ignore the warning signs. Kelly shares her own experience of rising through the ranks while experiencing repeated burnout, including serious physical consequences and hospital stays. We talk about the mindset that keeps high achievers pushing through and why being the person who can always cope can make it even harder to recognise when something is wrong. We also explore how easily the word burnout gets used to describe being tired or overwhelmed. True burnout goes much deeper, and recovery isn’t something that can necessarily be fixed with a holiday or a few days away from work. Kelly shares practical advice for recognising the signs in ourselves and others, including the idea of “breadcrumbing”. Rather than confronting someone and telling them they are burning out, we can create opportunities for them to recognise what might be happening through conversations, articles and shared experiences. For anyone who already feels close to the edge, we talk about what realistic rest and recovery can look like. It doesn’t always mean making dramatic changes overnight. Small restorative actions can be an important place to start. We also look at the wider culture around burnout. Individuals can make changes, but organisations and leaders also have a responsibility to question environments where relentless pressure and overwork have become normal. One of Kelly’s strongest reminders is also one of the simplest: a business can replace you. Your family and the people who love you can’t. Timestamps 00:00 – Why burnout matters in food manufacturing and retail Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support Connect with Kelly Swingler on LinkedIn https://www.linkedin.com/in/kellyswingler/ You can also find details of Kelly’s books and work through her website. Fearless Resilience Practical workshops supporting resilience and wellbeing in food teams. Work with Fearless Foodies Leadership development and team support tailored to food manufacturing and retail environments. A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. | |||
| Why Self-Promotion Doesn't Have to Feel Awkward | 06 oct. 2026 | 00:32:24 | |
For many people working in food manufacturing and retail, the word "selling" feels uncomfortable. Technical specialists, product developers and operational teams often see it as something other people do. Timestamps 00:00 – Why selling yourself feels uncomfortable Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Useful Links & Support If this episode resonated, especially around communication, influence and career development, here are a few places to continue the conversation. | |||
| Why “It’s Not My Fault” Stops Progress | 29 sept. 2026 | 00:21:54 | |
Accountability comes up everywhere in food manufacturing and retail. Projects are overdue, the same actions keep appearing in meetings and, when everyone is busy, it’s easy for blame, excuses and “wait and hope” to creep in. In this episode, I introduce the Accountability Ladder, a simple tool for recognising what accountability actually sounds like in ourselves and the people around us. Below the line, you’ll hear phrases like “no one told me”, “it’s not my fault” or “maybe if I wait, this will sort itself out”. They’re all signs that responsibility is sitting somewhere else. Things start to change when we move above the line. Instead of focusing on what somebody else should have done, we start asking what we can do next, what part of the problem we can own and what action we can take. I share an example from my own career involving a product recall, where I had to work my way through those different stages myself. It’s a useful reminder that accountability isn’t about pretending everything is your fault. Even if only a small percentage of a situation is within your control, you can still decide what you’re going to do with it. We also look at how you can use the ladder with other people without simply accusing them of being “below the line”. Asking questions such as “What can we do next?” can help move a conversation away from blame and towards action. The next time you’re in a meeting, listen to the language being used. When the conversation starts shifting from “they should” and “someone needs to” towards “here’s what I’ll do”, that’s when things start moving. Timestamps 00:00 – The impact of below-the-line thinking Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support Fearless Strategic Leadership Programme Practical leadership development for people working across food manufacturing and retail. Work with Fearless Foodie Leadership development and team support tailored to food manufacturing and retail environments. A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. | |||
| Beyond the Data: What Great Category Teams Really Do | 22 sept. 2026 | 00:42:21 | |
So many businesses in food manufacturing and retail want to be shopper-led, but when the pressure is on, products, numbers and monthly targets can quickly take over. In this episode, I’m joined by Sue Tiller, Co-Founder of The Growth Factors, to explore how category management can keep the shopper at the heart of decision-making and why the role is about far more than data. We talk about how category has evolved, the balance between commercial priorities and bringing an objective perspective, and why the strongest category professionals combine analytical thinking with storytelling and influence. Sue shares why understanding your stakeholders is so important, how to turn data into insight people can actually use, and why asking “so what?” should be part of every category conversation. We also explore the growing role of AI. While it can help process information and save time, it can’t replace critical thinking, interpretation or the human understanding needed to turn information into meaningful insight. Above all, this episode is a reminder of category’s unique role as the voice of the shopper, helping businesses make better decisions by keeping real people at the centre. | |||
| When Does Difficult Behaviour Cross the Line? | 15 sept. 2026 | 00:27:52 | |
Difficult people are part of working life, but in food manufacturing and retail, poor behaviour can sometimes be tolerated for far too long, particularly when the person involved is seen as commercially valuable. In this episode, I explore what happens when businesses quietly weigh up someone's results against the disruption they cause. Meetings get worked around them, colleagues learn to stay quiet and eventually good people can decide they've had enough. When you're the person on the receiving end, it's also incredibly easy to start questioning yourself. If nobody else is challenging the behaviour, you might wonder whether you're being too sensitive or making too much of it. I share some practical ways to approach these situations without trying to find the perfect comeback. Preparation matters. Think about your boundaries before the conversation, stay focused on the facts and use simple questions to understand what's actually driving the disagreement rather than getting pulled into an emotional exchange. We also look at why you don't have to win every difficult conversation. Sometimes pausing, stepping away or deciding something isn't worth pursuing in that moment is the more useful response. Importantly, there's a difference between somebody being difficult and somebody crossing a professional line. Shouting, belittling or inappropriate personal comments can become a conduct issue. When that happens, documenting what's taking place and knowing where you can go for support becomes important. Ultimately, you might not be able to change the person or the culture around them. But you can decide what you're prepared to accept, how you respond and where your own line sits. This episode isn't about learning how to win against difficult people. It's about protecting your confidence, staying grounded and finding a way to keep doing good work without absorbing somebody else's behaviour. Timestamps 00:00 – Why disruptive behaviour gets tolerated in food businesses 02:15 – When commercial value outweighs behaviour 07:12 – Why so many people experience conflict but stay silent 08:36 – Preparing yourself before a difficult conversation 10:41 – Separating the problem from the pressure 11:54 – Staying with the facts and asking better questions 14:26 – Deciding your boundaries before the conversation 18:31 – Why you don't need to win every interaction 20:00 – When difficult behaviour becomes a conduct issue 22:45 – Calling out behaviour and documenting incidents 24:24 – What you can control and where you draw the line Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support Fearless Relationships Programme Support for technical, product development and supply teams to prepare for difficult conversations, communicate with confidence and hold their ground. ACAS Guidance Advice and support around workplace bullying and conduct issues. Work with Fearless Foodie Leadership development and team support tailored to food manufacturing and retail environments. A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. | |||
| Redundancy, Confidence and Taking Back Control | 08 sept. 2026 | 00:38:29 | |
Redundancy, restructuring and uncertainty have become familiar conversations across food manufacturing and retail. Behind every organisational change are real people trying to navigate what comes next, often while questioning their confidence, identity and sense of purpose. Timestamps 00:00 – Why confidence and identity matter during uncertain times Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around confidence, resilience and navigating career change, here are a few places to continue the conversation. LinkedIn: Leadership development and team support tailored to food manufacturing and retail environments. | |||
| What "Be More Strategic" Actually Means | 01 sept. 2026 | 00:19:14 | |
Welcome to Season 4 of The Fearless Foodie.
Timestamps 00:00 – Why "be more strategic" is such frustrating feedback Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Useful Links & Support If this episode resonated, especially around leadership development and building strategic capability, here are a few places to continue the conversation. https://www.ifp-labs.com/ | |||
| Bethan’s Bite-Sized Bulletin June 2026 | 29 juin 2026 | 00:03:31 | |
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 foodmanufacture.co.uk Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php | |||
| Your People Are Not Machines: A Leadership Reality Check | 23 juin 2026 | 00:25:24 | |
You would never run a production line without maintaining it. Yet many businesses are expecting people to operate at full capacity without the support, recovery, or development they need. In this episode, I share what I am hearing from leaders and teams across food manufacturing and retail. Regardless of company size, sector, or role, the same themes keep appearing. People are tired. Teams are stretched. Leaders are being asked to deliver more with less. We explore the wider challenges facing the industry, from rising costs and restructuring programmes to ongoing talent shortages and declining business confidence. One of the biggest concerns is the impact these pressures are having on people. Burnout is increasing. Development budgets are being reduced. Teams are losing experienced colleagues while remaining employees absorb additional responsibilities. I also discuss the hidden costs of short-term decision-making. Overpaying people to stay while under-investing in their development may solve an immediate problem, but it does little to build long-term engagement or capability. There is a particular focus on what happens when people become stuck in survival mode. Creativity drops. Innovation slows. Confidence decreases. The energy needed to improve and move forward gets replaced by the need to simply get through the day. We also look at the challenges facing the next generation entering the industry. If new talent sees stressed teams, limited development opportunities, and constant pressure, it becomes harder to attract and retain the people the industry needs. Most importantly, this episode focuses on what leaders can do, even when budgets are tight. Supporting people does not always require expensive wellbeing programmes or large-scale initiatives. Honest conversations, regular check-ins, appreciation, development opportunities, and simply acknowledging the reality people are facing can make a significant difference. The external pressures may not be going away any time soon. But how leaders show up for their teams remains one of the most important choices they can make. Timestamps 00:00 – Why people need maintenance just like production lines 00:40 – What leaders and teams are really saying right now 02:14 – Falling business confidence and growing cost pressures 04:14 – Mergers, acquisitions, and the human impact of restructuring 06:29 – Overpaying, under-developing, and the trapped talent challenge 08:16 – Why younger talent is leaving the industry 09:27 – The reality of stress and burnout in food manufacturing 10:52 – When food jobs become spreadsheet jobs 13:01 – Frozen budgets, paused projects, and industry-wide impact 13:55 – Survivors’ guilt and life after restructuring 15:34 – The commercial cost of burnout and knowledge loss 17:07 – How survival mode damages innovation and growth 19:34 – Why honesty matters more than corporate wellbeing initiatives 21:15 – Preventative maintenance for people, not just equipment 22:11 – Practical ways to support teams without additional budget 23:48 – Final reflections on leading through difficult times Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at: https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around resilience, leadership, and supporting people through change, here are a few places to continue the conversation. Work with Fearless Foodie Leadership development, resilience workshops, and team support tailored to food manufacturing and retail environments. A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. https://www.ifp-labs.com/ | |||
| Food Manufacturing's Talent Problem Isn't What You Think | 16 juin 2026 | 00:38:32 | |
The phrase "talent shortage" gets used a lot in food manufacturing and retail. But is there really a shortage of talent, or are we simply overlooking people who do not fit traditional expectations? In this conversation, I’m joined by Rich Howell, founder of Marvel FMCG, to explore some of the biggest challenges facing recruitment in the food industry today. We discuss the biases that continue to influence hiring decisions. Age, career gaps, industry background, and assumptions about what a successful career should look like can all prevent businesses from accessing exceptional people. A major theme throughout the episode is the idea of the squiggly career. Many of the most capable people have taken sideways moves, stepped back for personal reasons, changed industries, or followed paths that do not fit a neat progression. Rather than seeing these experiences as weaknesses, we discuss why they often build resilience, adaptability, and broader perspectives that businesses desperately need. The conversation also looks at flexibility and how expectations around work have changed. Candidates are increasingly looking for roles that fit around their lives, while businesses continue to wrestle with how to attract and retain talent in a competitive market. We explore Marvel FMCG’s approach to recruitment, including anonymised CVs and focusing on skills and potential rather than assumptions or labels. There is also a strong message for hiring managers. The candidate experience matters. Small acts of communication, respect, and transparency can make a significant difference to how people experience your business and whether they choose to join it. Ultimately, this episode is a challenge to rethink what talent really looks like and to recognise that some of the best people may not have the most obvious CVs. Timestamps 00:00 – Is there really a talent shortage in the food industry? 02:43 – Building Marvel FMCG and becoming a force for good in recruitment 05:39 – Giving back through purpose-led recruitment 07:19 – Why the talent pool may be bigger than we think 09:48 – Looking beyond category experience and taking chances on people 13:31 – The reality of bias in recruitment, including ageism 16:31 – Career gaps, overqualified candidates, and flexible roles 19:50 – Is workplace flexibility moving forwards or backwards? 22:14 – Managing a five-generation workforce 27:11 – The candidate experience and where businesses get it wrong 29:00 – Why treating candidates like humans matters 34:27 – The strength of squiggly careers 35:46 – Building a more human approach to recruitment Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at: https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around recruitment, career development, and attracting great people into the food industry, here are a few places to continue the conversation. Connect with Rich Howell Follow Rich for insights on recruitment, talent attraction, leadership, and building people-first cultures in the food and FMCG sectors. https://www.linkedin.com/in/rich-howell-fmcg-recruiter/ Marvel FMCG Learn more about Marvel FMCG and their people-first approach to recruitment in the food and FMCG sectors. https://marvelfmcg.co.uk/ Work with Fearless Foodies Leadership development and team support tailored to food manufacturing and retail environments. https://fearlessfoodies.co.uk A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. https://www.ifp-labs.com/ | |||
| The Conflict Pattern That Could Be Holding You Back | 09 juin 2026 | 00:16:52 | |
Conflict often gets treated like something to avoid. But in reality, conflict is part of collaboration, decision-making, and working with other people. In this episode, I start with a situation that will feel familiar to many people in food manufacturing and retail. You are sitting in a meeting, you have put time and effort into a project, and suddenly someone challenges your idea. Your heart rate increases. Your mind starts racing. You feel defensive, frustrated, or tempted to shut down completely. These reactions are not signs that you are bad at communication. They are human responses. I explore the Thomas-Kilmann conflict model and the five conflict styles people naturally move towards under pressure: competing, avoiding, accommodating, compromising, and collaborating. The important thing is that none of these styles are right or wrong. They all have strengths and risks. The challenge comes when we rely too heavily on one style and stop adapting to the situation in front of us. I share examples of how each style can show up inside food businesses and the impact they can have on trust, credibility, and relationships. We also explore practical shifts that can help in real-life situations. That might mean asking a question instead of withdrawing when you normally avoid conflict. It could mean holding your position a little longer if you usually accommodate everyone else. Or recognising when pushing harder is actually damaging the conversation. The aim is not to become someone different. It is about becoming more aware of your own patterns and making small adjustments that strengthen relationships and improve outcomes. I also introduce Fearless Influence as a practical way for teams to continue these conversations and better understand how conflict shapes communication and collaboration. If you want stronger conversations, healthier challenge, and more confidence in meetings, this episode is a reminder that conflict does not have to damage relationships. Handled well, it can strengthen them. Timestamps 00:00 – What happens physically when conflict shows up Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Connect with me here: Useful Links & Support If this episode resonated, especially around communication, confidence, and navigating difficult conversations, here are a few places to continue the conversation. Fearless Influence Recommended Reading https://www.amazon.co.uk/Never-Split-Difference-Negotiating-Depended/dp/1847941494 A Big Thank You to Our Sponsors IFP Labs | |||
| Trust Over Fear: The Leadership Shift Food Teams Need | 02 juin 2026 | 00:39:59 | |
Leadership often gets reduced to targets, results, and performance. But in food manufacturing and retail, where pressure is constant and expectations are high, how people feel at work can have a huge impact on what they achieve. In this conversation, James shares his journey from working in kitchens to leading product and innovation teams at Sainsbury’s. Along the way, he experienced very different leadership styles and learned important lessons about the type of leader he wanted to become. One of the strongest themes in this episode is trust. James reflects on moving away from the traditional “shouty chef” approach and realising that fear might drive short-term compliance, but it rarely creates sustainable performance. We discuss what happens when leaders create environments where people feel safe to contribute, ask questions, and make mistakes without worrying about punishment. There is also honesty around the reality of career changes and reinvention. Moving from kitchens into head office environments meant learning new skills, adapting to uncertainty, and becoming comfortable with being uncomfortable. We also explore the relationship between resilience and support. Resilience should not mean expecting people to absorb endless pressure. Strong teams are built through trust, development, and helping people succeed rather than simply expecting more from them. Another important discussion is around standards. Maintaining high expectations matters, but there is a difference between driving performance and creating anxiety. James shares practical advice on helping people learn from mistakes rather than fear them, building intrinsic motivation within teams, and understanding the responsibility leaders have to shape someone’s experience of work. The episode closes with a powerful reminder that treating people like humans is not a soft leadership approach. It is often the thing that creates the strongest teams.
Timestamps 00:00 – Why helping people feel valued and trusted matters Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Connect with me here: Useful Links & Support If this episode resonated, especially around leadership, resilience, and building stronger team cultures, here are a few places to continue the conversation. Connect with James Campbell https://www.linkedin.com/in/james-campbell-87b58023/ Work with Fearless Foodie A Big Thank You to Our Sponsors IFP Labs | |||
| Bethan’s Bite-Sized Bulletin May 2026 | 27 mai 2026 | 00:02:48 | |
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 foodmanufacture.co.uk Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php
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| The Four M’s Food Leaders Can No Longer Ignore | 26 mai 2026 | 00:40:17 | |
Supporting women in the food industry should not be seen as a nice to have. It is a commercial, cultural, and leadership priority. In this live conversation, I’m joined by Tracy Southwell and Ross Dennison to talk honestly about what inclusion actually looks like in food manufacturing and retail. We start with a reality many businesses are facing. Experienced people are retiring, skills shortages are growing, and attracting the next generation of talent is becoming harder. Keeping great people matters more than ever. Tracy shares practical examples from March Foods of what supporting women looks like in real life. Not policies written in boardrooms, but meaningful changes on the factory floor. Flexible shifts. Wellness spaces. Job redesign. Cross-training. Conversations that happen before someone feels forced to leave. One of the strongest parts of this discussion is what Tracy calls the “four M’s”. Maternity, menopause, miscarriage, and menstruation. Topics that have historically been uncomfortable in workplaces, but that affect retention, wellbeing, and performance every single day. Ross brings a valuable perspective on allyship, sponsorship, and what it means for men to actively support women, not just agree with the idea of fairness. We discuss why influence matters, why calling out poor behaviour matters, and why creating opportunities for others should be seen as leadership, not activism. We also go beyond gender. Diversity of thought, life experience, and background all shape stronger teams, better decision-making, and healthier cultures. There is honesty throughout this episode about the realities of factory life, targets, shift patterns, and commercial pressure. But there is also optimism. Because small, practical changes can have a huge impact. Whether it is creating more flexibility, supporting someone returning from maternity leave, or simply making it easier for people to speak openly about what they need, the message is clear. Human workplaces build stronger businesses. Timestamps 00:00 – Why retaining talented women matters for business growth Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Connect with me here: Useful Links & Support If this episode resonated, especially around leadership, inclusion, and building workplaces where people can thrive, here are a few places to continue the conversation. Connect with Tracy Southwell Connect with Ross Dennison Fearless Women Connect Work with Fearless Foodies Don’t Fix Women by Joy Burnford A practical and thought-provoking read for leaders who want to create fairer workplaces and better opportunities. https://www.amazon.co.uk/Dont-Fix-Women-practical-equality/dp/1788603109 | |||
| Creative Intelligence: Unlock the Strengths in Your Team | 19 mai 2026 | 00:37:16 | |
Creativity is not a job title. It is how work gets done. In this conversation, Susan shares her background in food product development and introduces Creative ID, a framework that helps people understand how they naturally approach ideas, problem-solving, and delivery. Challenging the idea that creativity belongs to a small group of “ideas people”. In reality, every role in food manufacturing and retail requires creativity, whether that shows up in spreadsheets, processes, communication, or product development. We explore the five creative styles and how each one contributes to getting work over the line. From generating ideas to refining, selecting, and supporting delivery, each style plays a role in turning thinking into action. Susan and I share our own Creative ID profiles, which sit at opposite ends of the spectrum. This gives a real insight into how different styles show up at work, what energises people, and what can quickly drain them. A big theme in this episode is energy. When you understand your natural way of working, you can start to recognise why certain tasks feel easy and others feel exhausting. This awareness is key to managing workload, avoiding burnout, and building teams that actually complement each other. We also look at how creative differences can cause friction. What one person sees as structure, another might experience as restriction. What one sees as energy, another might find overwhelming. Understanding these differences helps teams move from frustration to collaboration. There is also a practical side to this. We discuss how to use creative styles to allocate work more effectively, improve communication, and build stronger working relationships both inside and outside of work. If you want to improve how your team works together, or simply understand your own strengths better, this episode offers a grounded and practical way to think about creativity.
Timestamps 01:00 – Susan’s background in food innovation and introduction to Creative ID Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Connect with me here: Useful Links & Support If this episode resonated, especially around teamwork, creativity, and understanding how people work best, here are a few places to go next. Creative ID https://www.yourcreativeid.com/ Connect with Susan Arkley Work with Fearless Foodie A Big Thank You to Our Sponsors IFP Labs | |||
| The Assumption Trap: Why Food Products Miss the Mark | 12 mai 2026 | 00:40:08 | |
Innovation in food is often overcomplicated. At its core, it comes back to whether people will actually buy your product more than once. In this conversation, Scott shares the journey of Flava People, from its roots in butchery through to becoming a leading product development business. It is a story shaped by constant adaptation, changing consumer habits, and learning through experience. We talk about the shift in how people cook and eat. Time pressure, convenience, and “occasion-led” eating are shaping behaviour more than traditional categories. People still want to feel like they have cooked, but they also want it to be quick, simple, and realistic. A big theme in this episode is the danger of assumptions. It is easy for teams to convince themselves that consumers use products in a certain way, but when those assumptions are wrong, the consequences are clear. Products sit on shelves and do not repeat. Scott shares examples of where this has happened, and why even strong ideas can fail if they are not grounded in real-life behaviour. We also get into the commercial reality of food retail. The economics are tough. Cash flow matters. Rates of sale matter. And getting listed is not the finish line many believe it to be. There is also a focus on creativity and discipline. Great ideas matter, but they need to be balanced with a strong understanding of the basics. Flavour, format, and convenience consistently outperform overcomplicated concepts. For anyone working in product development or leading teams, this episode is a reminder to stay close to the customer, focus on what really matters, and not get distracted by trends at the expense of fundamentals. Timestamps 00:00 – Why branding alone does not drive repeat purchase Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Connect with me here: Useful Links & Support If this episode resonated, especially around leadership, AI, and building stronger teams, here are a few places to go next. Fearless Foodies Flava People Connect with Scott Dixon https://www.linkedin.com/in/dixonscott/ A Big Thank You to Our Sponsors IFP Labs | |||
| AI Is Not the Problem: The Skills Gap Food Leaders Can’t Ignore | 05 mai 2026 | 00:24:21 | |
AI is not the story. People are. In this episode, I focus on what’s really changing in food manufacturing and retail as AI becomes more embedded in day-to-day work. There has always been a gap when it comes to human skills. Communication, confidence, influence, and the ability to challenge constructively have often been overlooked in favour of technical expertise. AI is now bringing that gap into sharp focus. As more technical tasks become automated, the value shifts to how people think, communicate, and make decisions. Data can inform, but it cannot replace judgment. I share real examples from the industry to bring this to life. From major commercial decisions to product failures, the common thread is rarely a lack of data. It is a lack of challenge, clarity, or confidence in the room. There is also a leadership reality to face. The pace of the food industry is not slowing down, but the excuse of being too busy to develop people is becoming harder to justify. Teams need support to build the skills that AI cannot replace. This includes creating psychological safety so people feel able to speak up, strengthening communication so decisions are clearer, and developing confidence so individuals can challenge what they see and hear, including outputs from AI. The risk is not that AI takes over. The risk is that teams rely on it without questioning it. The opportunity is for leaders who double down on human capability. Those who invest in people, not just systems, will build stronger, more resilient teams. Timestamps 00:11 – Why AI is exposing a skills gap in food teams Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Connect with me here: Useful Links & Support If this episode resonated, especially around leadership, AI, and building stronger teams, here are a few places to go next. Fearless Foodies A Big Thank You to Our Sponsors IFP Labs | |||
| Bethan's Bite Sized Bulletin April 2026 | 29 avr. 2026 | 00:05:28 | |
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 foodmanufacture.co.uk Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php | |||
| Why Innovation in Food Isn’t About Products (And What It Really Takes) | 28 avr. 2026 | 00:38:08 | |
Innovation isn’t just about products. It’s about how people think, collaborate, and make decisions across the business. In this conversation, David shares his journey from working as a chef through to leading global innovation at Kerry. It is a path shaped by sideways moves, hands-on experience, and a willingness to learn by doing. We talk about what innovation really requires in food manufacturing and retail environments. Not just strategy, but culture, curiosity, and leaders who are willing to admit they don’t have all the answers. One of the strongest themes in this episode is the idea of “winging it”. Not as a lack of competence, but as a necessary part of working at the edge of change. David shares why feeling uncomfortable or uncertain is often a sign you’re doing the right kind of work. We also explore the realities of cross-functional working. The frustrations, the silos, and the missed opportunities when innovation is seen as someone else’s job. David challenges the idea that innovation sits purely in R&D and makes the case for involving every function, from finance to operations. There’s a strong leadership thread throughout. We discuss the difference between being nice and being kind, why honest feedback matters more than surface-level harmony, and how a leader’s real role is to develop others, even when that means having difficult conversations. The episode also touches on balancing instinct and insight. In fast-moving food businesses, data matters, but so does experience and gut feel. The best decisions often come from using both. If you’re trying to build a more innovative culture, break down silos, or lead teams through uncertainty, this episode is a reminder that you don’t need to have it all figured out. Staying curious, asking better questions, and being willing to learn as you go is often where the real progress happens.
Timestamps 00:00 – The real role of a leader: developing others and building your successor
Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Connect with me here:
Useful Links & Support If this episode resonated, especially around innovation, leadership, and building stronger team cultures, here are a few places to continue the conversation. Connect with David Hamilton https://www.linkedin.com/in/davidaihamilton/ Work with The Fearless Foodies A Big Thank You to Our Sponsors IFP Labs | |||
| Why You Can’t Switch Off (And What It’s Doing to Your Leadership) | 21 avr. 2026 | 00:24:46 | |
This episode opens the season with an honest look at something most people in the food industry experience but rarely talk about, the inability to switch off. I share my own experience of late nights, constant thinking, and the creeping build-up of burnout that can come from working in high-pressure food manufacturing and retail environments. I break down what’s happening in your brain when work follows you home. In an industry where deadlines are tight, priorities shift quickly, and decisions carry weight, your nervous system often stays on high alert. The problem is that your brain doesn’t distinguish between a real threat and a demanding work situation. Over time, this leads to prolonged stress cycles. Where cortisol and adrenaline stay elevated, and your body never fully resets. I introduce the concept of different “gears” we operate in. Alert, Drive, and Calm. For many food professionals, most of the day is spent in the first two. Calm becomes something that only happens on holiday, if at all. There’s also a personal layer to this conversation. I reflect on my own experience of burnout, and how factors like ADHD, constant ideas, and a strong sense of responsibility can intensify that feeling of never switching off. Rather than offering unrealistic solutions, this episode focuses on small, practical resets. Completing the stress cycle through movement. Creating simple transitions between work and home. Writing things down to give your brain a break. Taking short pauses before carrying stress into the next part of your day. The message is clear: you don’t need a complete life overhaul. You need consistent, small moments of recovery. The episode closes with a reminder that rest isn’t something you earn once everything is done. It’s what allows you to think clearly, lead well, and sustain performance in an industry that demands a lot.
Timestamps 00:00 – Rest as a leadership skill, not a reward
Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Connect with Amy here:
Useful Links & Support If this episode resonated, especially around stress, switching off, and leadership under pressure, here are a few places to explore further. Why Zebras Don’t Get Ulcers — Robert Sapolsky Burnout: The Secret to Unlocking the Stress Cycle — Emily & Amelia Nagoski Fearless Foodie A Big Thank You to Our Sponsors IFP Labs | |||
| Bethan's Bite Sized Bulletin March 2026 | 17 mars 2026 | 00:05:23 | |
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 foodmanufacture.co.uk Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php KEYWORDS: Foodconsultant, foodindustrycoach, foodindustry | |||
| When Everything Is Urgent: Food Leadership Under Pressure | 10 mars 2026 | 00:20:58 | |
This isn’t a high-energy finale. It’s a grounded one. Amy takes a step back to connect the threads running through this season: leaders feeling stretched, teams stuck in reactive mode, and middle managers quietly holding everything together. Across conversations with guests and through her own lived experience in food manufacturing and retail, one pattern is clear. Many leaders are accountable for outcomes without having the authority to shape decisions. Cross-functional pressure is relentless. Commercial demands don’t slow down. And “just get it done” becomes the norm. Amy explores what she calls the urgency default. When everything feels urgent, meetings become transactional. Honest conversations get postponed. Feedback happens after the meeting, not in it. Speaking up starts to feel risky. Over time, this creates frustration and quiet resentment. Not because people don’t care, but because they care deeply and feel constrained. There’s also a spotlight on middle managers. The emotional shock absorbers of food businesses. The ones who translate pressure from above, protect morale below, and often over-function just to keep things afloat. Amy shares her own experience of burnout and the emotional labour that comes with trying to be the steady one for everyone else. Instead of offering another framework or performance hack, this episode offers space. Space to name what’s happening. Space to stop personalising systemic pressure. Space to practise self-compassion. Amy invites listeners to complete the Team Framework Quiz, a short reflective diagnostic designed to help you pinpoint what’s really happening in your team before jumping to solutions. The episode closes with a powerful question: What makes sense about how you and your team are behaving right now, given the pressure you’re under? Not as an excuse. As understanding. Because once you understand the pattern, you can begin to change it. Timestamps 00:00 – A different kind of finale and a reminder: you are not failing 01:06 – Reflections from the season and why leadership feels heavier 03:35 – Cross-functional pressure and responsibility without authority 05:14 – The urgency default and meetings losing depth 06:57 – The meeting after the meeting and why speaking up feels risky 08:32 – Emotional toll when accountability outpaces influence 10:28 – Sponsor mention and leadership resources 11:30 – Amy’s personal experience of project missteps and emotional load 14:00 – Middle managers as emotional shock absorbers 16:35 – If you recognise yourself: start with self-compassion 17:41 – Naming patterns instead of personalising problems 18:33 – The Team Framework Quiz and how to use it 19:09 – Closing reflections and looking ahead to next season Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at: https://foodies.fearlessfoodies.co.uk/podcast Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode struck a chord. Especially around urgency, pressure, and feeling like you’re carrying more than your role allows, here are a few next steps. Take the Team Framework Quiz A short, practical diagnostic to help you pinpoint what patterns might be shaping your team’s behaviour right now, and where the pressure is really sitting. https://fearlessfoodies.co.uk/team-framework-quiz/ The Fearless Leaders Programme Structured leadership support designed specifically for food manufacturing and retail environments. If you want to build confidence, strengthen communication, and create healthier team dynamics without burning out, this is a practical next step. Find out more at https://fearlessfoodies.co.uk A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with testing and technical expertise. https://www.ifp-labs.com/
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| Stop Fixing Women: Start Backing Each Other | 08 mars 2026 | 00:14:10 | |
International Women’s Day often comes with big themes and bold statements. This episode brings it back to what actually moves the needle inside food businesses. Amy explores why advocacy and sponsorship matter more than “fixing the women”. In food manufacturing and retail environments, progression often depends on visibility, backing, and someone speaking up for you when opportunities arise. You’ll hear why mentorship isn’t always enough and why sponsorship, where someone actively uses their influence to create openings for you, is what shifts careers forward. Amy also addresses uncomfortable truths. Data still shows slower progression for women into senior roles. The pipeline leaks. The pay gap persists. And sometimes, scarcity thinking creeps in, where women feel they must compete rather than collaborate. Importantly, this is not a men-versus-women conversation. Amy makes it clear that advocacy is everyone’s responsibility. Many men play a powerful role in sponsorship and continuing that momentum matters. The episode also looks at why women sometimes hesitate to advocate or network. Caring responsibilities, imposter feelings, and cultural conditioning can all play a part. But the message is simple: small actions build momentum. That might mean not interrupting a colleague in a meeting. Recommending someone for a project. Sharing an opportunity. Or asking directly for sponsorship yourself. Amy closes with a practical challenge: lift up a woman this week or ask someone to back you. Because careers don’t move on effort alone. They move on visibility, advocacy, and courage. Timestamps 00:00 – Setting the tone: reciprocity, relevance for all genders Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Connect with Amy here: Useful Links & Support If this episode resonated, especially around advocacy, sponsorship, and progression in food manufacturing and retail. Here are a few places to continue the conversation. Fearless Women Connect Work with Fearless Foodies A Big Thank You to Our Sponsors IFP Labs | |||
| You Don’t Need a Career Plan — You Do Need to Work on Yourself | 03 mars 2026 | 00:36:37 | |
If your career path looks more like a bowl of spaghetti than a straight ladder, you’re not alone — and you’re probably doing better than you think. Katie Harvey shares her journey from dropping out of university and starting work as a kitchen assistant in a factory, through procurement and sales roles, to leading a large food team. It’s a story rooted firmly in the realities of food manufacturing — long hours, changing roles, and learning on the job. Amy and Katie talk candidly about why non-linear careers are common in food and retail, and how curiosity, asking “why”, and being willing to say yes before you feel ready can open unexpected doors. They also dig into leadership on the ground: how to listen properly in 1:1s, why psychological safety matters in factories and offices alike, and how investing in the right training (not generic box-ticking) helps teams grow sustainably. There are practical takeaways for anyone managing people — especially in high-pressure environments — plus a refreshing reminder that “soft” skills are often the hardest, and most valuable, ones to master. Timestamps 00:00 Why decisions don’t need to be perfect, and adapting on the go 00:15 Welcome to Fearless Foodie and the purpose of this episode 00:41 Upcoming live recording at IFE, Excel London 01:23 The myth of straight-line careers and introducing the squiggly journey 02:10 First meeting and sharing real “squiggly” career stories 02:53 Career origin story, pivoting from university to a factory role 04:09 Moving into procurement, learning from scratch, and persistence in job hunting 06:11 The joy and lessons of procurement, curiosity, and wider exposure 07:16 Sideways career moves, transferable skills, and supporting women at work 08:38 Navigating tough years in sales and adapting to new challenges 09:43 Stepping into leadership, imposter feelings, and the power of being yourself 11:28 Feeling proud and choosing continuous learning 12:59 Why career pressure on young people is unnecessary and what really matters 15:25 The core transferable skills: communication, curiosity, and empathy 17:07 Creating psychological safety and why empathy matters at work 19:00 Sponsor shoutout 20:05 Recap and real talk about “soft” skills that are actually hard 20:18 Decision-making, learning from mistakes, and supporting team growth 24:02 Investing in training that fits the team, not one-size-fits-all 25:06 Supporting new starters, focusing on progress, and easing the pressure 28:00 Handling credibility questions and leaning into fresh perspectives 31:21 Team diversity, playing to strengths, and getting the support you need 33:56 Letting go of perfection and opening up to new experiences 34:47 Advice for leaders: listen more in 1:1s 35:51 Optimism for the next generation and keeping the fearless energy 36:23 Wrap-up and sharing the episode with someone who needs real career honesty Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcast Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/ Links and Resources: If this episode resonated — especially the parts about being a woman in food and navigating the career squiggles — Fearless Women: Empowered to Rise is designed for women in the food and retail industry who want to lead with confidence and clarity, without burning themselves out: https://fearlessfoodies.co.uk/fearless-women-rise/ And join our FREE network at https://fearlessfoodies.co.uk/fearless-women-connect/ Website Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.uk | |||
| It Shouldn’t Be This Hard: What Really Slows Teams Down at Work | 24 févr. 2026 | 00:39:00 | |
This conversation is about busting one of the most common myths in food and retail: that when teams struggle, it’s because they don’t care or aren’t capable. Amy and Donna share what they see again and again while coaching pressured teams — from unspoken rules and quiet toxicity to “too-nice” cultures where nothing difficult ever gets said. They explore why leaders often default to training requests, even when the real issue sits deeper in behaviours, systems, and relationships. You’ll hear why surface-level fixes rarely work, how emotional labour and burnout creep in unnoticed, and why projects often feel heavier than they need to. Donna brings a grounded, retail-savvy perspective on what actually helps teams move forward — including the power of asking braver questions and inviting honest feedback. This isn’t about blame or quick fixes. It’s about understanding how work really feels on the inside — and what shifts when leaders stop patching over problems and start addressing what’s unspoken. Timestamps 01:28 03:02 04:34 06:02 07:14 08:30 10:04 12:01 13:05 14:27 15:23 16:52 18:36 20:18 22:08 23:18 24:31 26:10 28:19 29:33 30:53 32:13 33:19 34:33 35:57 37:11 38:29
Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcast Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/ Connect with Donna here: https://www.linkedin.com/in/donna-ward-higgs-8194a969/ Useful Links and Resources: Team Framework Quiz https://fearlessfoodies.co.uk/team-framework-quiz/ The Power of Mattering: How Leaders Can Create a Culture of Significance: Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.uk A big Thank you to Our Sponsors: Link to our sponsors IFP Labs: https://www.ifp-labs.com/ | |||
| Why the Food Industry Is Entering a New Era of Change | 17 févr. 2026 | 00:31:06 | |
Amy and Sarah start by clearing up one of the industry’s most common misconceptions: what IGD actually does. Far from being “just another acronym,” IGD operates as an independent charity, reinvesting profits into insight, capability building and talent development to support the long-term health of the food system. The conversation moves into the realities of driving change at scale — from balancing commercial competition with genuine collaboration, to navigating regulation, competition law and political complexity. Sarah shares how IGD creates spaces where conversations happen that simply wouldn’t elsewhere, helping align retailers, manufacturers and suppliers around shared challenges. They also explore the Food Strategy Advisory Board and the “Good Food Cycle,” breaking down what these initiatives mean in practice for people at the coalface — not just policymakers. Topics include food inflation, sustainability, skills shortages, recruitment challenges, and the pressure many leaders feel trying to do the right thing in a stretched system. Throughout, Amy and Sarah keep it practical: how to stay informed without drowning in data, why independence and balance matter when interpreting insight, and how leaders can protect their energy while staying engaged in an industry that never stands still. Timestamps 00:00:12 00:02:05 00:04:56 00:06:05 00:08:13 00:11:19 00:14:42 00:17:49 00:23:12 00:24:10 00:27:07 00:29:38 Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/ Connect with Sarah here: https://www.linkedin.com/in/sarahbradburyigd/
Useful Links and Resources: Episode about the “Mmmake Your Mark” campaign: https://fearlessfoodies.co.uk/podcast/the-mmmake-your-mark-initiative-inspiring-careers-in-food-and-drink/ Join our FREE network for women in food and retail at https://fearlessfoodies.co.uk/fearless-women-connect/ Website Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.uk A big Thank you to Our Sponsors: Link to our sponsors IFP Labs: https://www.ifp-labs.com/
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| Bethan's Bite Sized Bulletin February 2026 | 11 févr. 2026 | 00:05:29 | |
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 foodmanufacture.co.uk Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php | |||
| Courageous Leadership: How to Stop Carrying It All Yourself | 10 févr. 2026 | 00:33:16 | |
Courage in leadership is often misunderstood. In food manufacturing and retail, it’s rarely about bold speeches or dramatic decisions — it shows up in everyday moments: speaking up in meetings, saying no to unrealistic demands, or addressing issues before they escalate. In this conversation, Amy Wilkinson and Melissa Hague explore what courageous leadership really looks like in high-pressure food environments. Melissa shares why vulnerability isn’t a weakness but a prerequisite for trust, and how leaders often use “armour” — such as busyness, perfectionism or people-pleasing — to protect themselves at work. They discuss the outdated expectation that leaders should “know it all”, and how this mindset can quietly undermine innovation, team confidence and problem-solving on factory floors, in technical teams and across commercial functions. Amy reflects on how her own leadership shifted through working with Melissa — letting go of the need to fix everything, creating space for others to step up, and becoming more comfortable with imperfection. The episode also offers practical guidance for handling difficult conversations: staying curious instead of defensive, managing emotional responses, and resisting the urge to take work back rather than developing others. Ultimately, this is a grounded, human conversation about leading in a way that is sustainable — for you and your team — in an industry that asks a lot of its people.
Timestamps 0:00 Finding Courage with Melissa Haig Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/ Connect with Melissa here: https://www.linkedin.com/in/melissa-hague/ Useful Links and Resources: If this episode resonated — especially the parts about being yourself at work, navigating senior roles, and not having to pretend — Fearless Women: Empowered to Rise is designed for women in the food industry who want to lead with confidence and clarity, without burning themselves out: https://fearlessfoodies.co.uk/fearless-women-rise/ And join our FREE network at https://fearlessfoodies.co.uk/fearless-women-connect/ Website Work with Amy and Melissa on leadership, culture & team development: https://fearlessfoodies.co.uk A big Thank you to Our Sponsors: Link to our sponsors IFP Labs: https://www.ifp-labs.com/ | |||
| Leading Without the Mask: Trust, Inclusion and Real Performance | 03 févr. 2026 | 00:36:10 | |
This episode is for anyone who has ever felt they needed to “fit in” at work rather than show up as themselves. Amy Wilkinson is joined by Fran Ball, Senior VP for UK Supply Chain at Arla Foods, for a thoughtful and refreshingly honest conversation about leadership, culture, and the human side of performance in the food industry. Fran shares her career journey — from engineering and entrepreneurial businesses to leading one of the UK’s most complex supply chains — and reflects on how leadership expectations and workplace culture have evolved over time. Together, they explore what authentic leadership really looks like in practice: building trust through vulnerability, setting boundaries, and modelling behaviours that give others permission to do the same. Fran also offers a behind-the-scenes look at Arla’s long-term approach to inclusion, including its “30 by 30” gender strategy, built around attracting, developing, and retaining diverse talent. Crucially, the conversation moves beyond women-only initiatives to focus on balance and allyship, why inclusion must work for everyone, and how small, practical changes can have a big impact on retention and engagement. The episode closes with a powerful reflection on choice — being honest with yourself about whether you can truly be yourself at work, and what it means to have the courage to say no. Timestamps 00:00:00 00:00:10 00:01:53 00:04:46 00:07:37 00:09:40 00:13:43 00:14:43 00:18:32 00:22:09 00:23:15 00:26:00 00:31:47 00:34:23 Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcast Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/ Connect with Fran here: https://www.linkedin.com/in/fran-ball-aa59003/ Useful Links and Resources: If this episode resonated — especially the parts about being yourself at work, navigating senior roles, and not having to pretend — Fearless Women: Empowered to Rise is designed for women in the food industry who want to lead with confidence and clarity, without burning themselves out: https://fearlessfoodies.co.uk/fearless-women-rise/ And join our FREE network at https://fearlessfoodies.co.uk/fearless-women-connect/ Website Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.uk A big Thank you to Our Sponsors: Link to our sponsors IFP Labs: https://www.ifp-labs.com/ | |||
| Leading Through Uncertainty: How to Support Your Team When You Don’t Have the Answers | 27 janv. 2026 | 00:24:29 | |
Organisational change doesn’t just test systems—it tests people. In this straight-talking episode, Amy unpacks what actually helps when teams are navigating uncertainty: the emotional impact leaders carry, the unspoken fear beneath resistance, and the small, consistent actions that build trust when big answers aren’t available. She explains the powerful difference between “change” (the external stuff: org charts, new faces, shifting priorities) and “transition” (the internal process everyone goes through as they try to regain stability and clarity). She shares why leaders (and teams) don’t just resist change—they resist loss of control, safety, and connection, and how that can show up as everything from tunnel vision to overwork, withdrawal, or just uncharacteristic quiet. Building real psychological safety is at the core of her advice. She offers hard-won, practical tips, be honest about what you know and don’t know, keep communications predictable (even if your updates are “no update”), and don’t disappear when the going gets tough. She makes a strong case for not just surviving but leading with authenticity and empathy—showing your own vulnerability in a professional way and giving your teams permission to do the same. The episode also tackles the not-so-glamorous “what NOT to do” list: going silent, pretending everything’s normal, making promises you can’t keep, punishing emotions, and trying to carry the emotional load alone. She calls out the power of external support—from team coaching to facilitated learning sets—especially when morale is taking knocks from too much uncertainty. To wrap up, Amy leaves us with three foundational principles: clarity, consistency, and compassion. They might sound simple, but they’re the secret weapons for any team navigating change. If you’re feeling stretched and need a pep talk (with a side of real talk), you’ll definitely want to give this one a listen. Timestamps 00:00 "Leading Through Uncertainty" 03:19 "Leading Through Emotional Transitions" 09:49 Navigating Fear Through Team Support 10:52 "Creating Fearless Spaces for Change" 15:16 "Consistency Creates Calm" 17:34 Compassionate Leadership and Connection 21:50 "Allowing Space for Emotions" Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcast Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links and Resources: Leading Through Uncertainty – free download: https://foodies.fearlessfoodies.co.uk/leading-through-uncertainty If support would help, I work with leaders and teams during periods of change through: Leadership workshops Facilitated ways-of-working sessions 1:1 coaching Team coaching Change workshops for Teams If you want to talk things through, you’re very welcome to drop me an email to explore how Fearless Foodies can help: amy@fearlessfoodies.co.uk | |||
| Creating an Innovation Culture: What Food Leaders Must Know | 20 janv. 2026 | 00:43:03 | |
What is true innovation and why does it matter? Nell Masey O Neill and Amy Wilkinson get painfully honest about how “innovation” gets thrown around everywhere in the food industry, but rarely means what it should. Nell breaks down the difference between real innovation and the kind that just ticks boxes, sharing her experience as a nutritional biochemist who’s been in the technical, research, and leadership hot seats. The discussion peels back what keeps big businesses stuck on the safe, short-term stuff—process, control, reporting—and why it’s startups and agile teams who seem to get the “fun” jobs of game-changing innovation. But, as both speakers remind us, saying yes to true innovation isn’t just for the tiny disruptors. The episode is jammed with tools and mindsets for traditional companies and leaders who want to create cultures that are brave enough to try, fail, and actually learn. Want to know why collaboration goes beyond sitting in the same room, and why mastering “real talk”—including giving feedback, pausing to reflect, and really listening—makes all the difference? They cover it all, sprinkling in the practical: from small daily habits to building reflection into your team’s routine, and why a little courage (and a lot of honesty) goes a long way. If you’re sick of innovation theatre and ready for something that actually moves the needle, you’ll feel seen, and walk away with real steps you can start today. | |||
| Bethan's Bite Sized Bulletin January 2026 | 14 janv. 2026 | 00:04:00 | |
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 foodmanufacture.co.uk Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php | |||
| Women in Food: Leadership, Data and What Needs to Change | 13 janv. 2026 | 00:36:56 | |
We kick off with Laura’s backstory - how a proud northerner with zero agri-food experience stumbled into a decades-long love affair with the meat industry. Laura and Amy get real about how people often have no idea about the breadth of careers in food, or the quirks that make this industry so colourful. Laura opens up about launching Meat Business Women as a safe, supportive network for women in meat and food manufacturing. Both dig into the practicalities - why so many women struggle to prioritise networking and personal development, and how the ready-made community of MBW makes it less awkward (and, frankly, a lot more effective). We also explore the bold vision behind the Food Business Charter, pushing for 40% female representation in meat and food manufacturing by 2035, and what it means for businesses of all sizes. Laura shares how collecting and leveraging robust data isn’t just a tick-box exercise but a way to actually move the needle - unlocking challenges faced by both women and men and creating more flexible, inclusive workplaces. Finally, Laura opens up about stepping back operationally to make space for new leadership at MBW, the challenge (and relief) of handing over her “first baby,” and moving forward as an executive coach and consultant - proving that personal growth and change really are a lifelong journey. If you’ve ever felt like an imposter, questioned how to progress in food, or just needed a nudge to prioritise yourself, this episode brings comfort, practical strategies, and permission to hit “pause” and reflect on your own journey.
Timestamps 00:16 – Welcome and intro to Laura Ryan: her portfolio career and passion for personal development
Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation as @amywilkinsoncoach. Link to our sponsors IFP Labs: https://www.ifp-labs.com/ Join our next intake of Fearless Women: Empowered to Rise: https://fearlessfoodies.co.uk/fearless-women-rise/ And our FREE networking at https://fearlessfoodies.co.uk/fearless-women-connect/ Get in touch with Laura here: https://www.linkedin.com/in/lauravryan/ Get involved in the MBW Gender representation report here: https://www.meatbusinesswomen.org/what-we-do/gender-representation-report-2026.html | |||
| Start the Year Lighter: Three Work Habits to Leave Behind | 06 janv. 2026 | 00:17:05 | |
This episode kicks off with Amy welcoming listeners to a space built for honest conversations about the food and retail world. She immediately calls out the myth of an industry “reset” in January—reminding us that most teams start the year already stretched thin, still reeling from Q4 chaos. Drawing from her personal journey with burnout and her coaching work with food industry teams, she addresses the cultural patterns that reward unhealthy overwork—like being the “fixer” or the one who always picks up the slack. She also identifies three core habits to let go of: taking on responsibilities that aren’t yours, staying silent when honesty is needed, and using overwork as a coping mechanism. Listeners get actionable advice on small pivots—like practising saying no, speaking up even when it’s uncomfortable, and embracing micro-pauses to break the relentless cycle of busyness. Amy gives a nod to Fearless Women Connect for those craving deeper connection, and closes by challenging everyone to choose three things they’ll leave behind this year to embark on a more fearless, fulfilling journey in food. Timestamps 00:44 – Amy Wilkinson sets the stage for an honest chat Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation as @amwyilkinsoncoach. Link to our sponsors IFP Labs: https://www.ifp-labs.com/ Join our next intake of Fearless Women: Empowered to Rise: https://fearlessfoodies.co.uk/fearless-women-rise/ And our FREE networking at https://fearlessfoodies.co.uk/fearless-women-connect/ | |||
| How To Survive Food & Retail’s Christmas Chaos Without Burning Out | 11 nov. 2025 | 00:18:44 | |
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 emphasises why it’s crucial to protect your energy proactively, and why pushing through at all costs simply isn’t sustainable—or admirable. She shares four core resilience tools: knowing your non-negotiables, practising constructive capacity language (so you can push back effectively), setting healthy boundaries, and letting go of perfectionism. She also gives real-life examples and gentle nudges for implementing these, from time-blocking your calendar for actual breaks (even if it’s just to eat lunch device-free), to using simple phrases that help you communicate workload limits without guilt. The episode also reflects on the season's big themes—especially the importance of questioning "the rules," breaking the cycle of self-blame, and creating safe, supportive environments at work. Amy calls out that most pressures aren’t in your head, and challenges listeners to reframe rest as a strategic act, not a selfish one. As the show closes, Amy leaves listeners with heartfelt encouragement, an invitation to connect on LinkedIn, and details about joining Fearless Women Connect—a safe space for women in food and retail. The overarching message: You’re not the problem; the pressure is real—and you’re doing brilliantly. Timestamps 00:42 – The “Chaotic” Season Begins 01:31 – Burnout & Personal Lessons 02:22 – Realities of Christmas in Food/Retail 03:17 – Rethinking Resilience 05:04 – Boundaries & Permission 06:55 – Four Practical Tips 09:45 – Capacity Language 10:43 – Setting Boundaries Gently 11:30 – Letting Go of Perfection 12:23 – Recap of The Four Tips 13:34 – Season Reflections & Lessons Learned 15:03 – Asking for Help & Final Pep Talk 16:24 – Series Wrap & Next Steps 17:39 – Festive Wisdom & Farewell 18:37 – Outro Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/ | |||
| Bethan's Bite Sized Bulletin November 2025 | 05 nov. 2025 | 00:04:46 | |
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 foodmanufacture.co.uk Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/ | |||
| From Factory Floor to Boardroom: Why Every Voice Deserves to Be Heard | 04 nov. 2025 | 00:28:39 | |
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 shop floor, not just the boardroom. We also hear why meaningful work matters for performance, commitment, and staff retention, especially in a sector still facing labour shortages. Drawing from industry events and her own reporting, Bethan shares examples of how top companies are ditching rigid hierarchies for team empowerment—including the genius move of reframing “red” flags from bad news to action points. Amy dives into the reality of manufacturing environments where jobs are often repetitive and siloed, reflecting on how connecting daily work to a bigger purpose can be a game-changer—especially for Gen Z, who crave connection and rapid progression. The pair also gets real about embracing mistakes, boosting psychological safety, and why the “lead from the bottom” approach is much more than just servant leadership—it’s about actively listening, enabling action, and letting those closest to the work teach the rest of the business. There’s debate about setting ambitious targets, the pros and cons of letting teams set their own goals, and the need for leadership to balance direction with genuine, bottom-up feedback. Amy and Bethan wrap up by challenging listeners: Are you empowering your team with honest conversations? Have you walked the factory floor and truly listened? The challenge is to listen more than you talk; you might just stumble on the simplest, most effective fixes your business needs.
Timestamps
00:00:11 Welcome & episode intro with Amy and Bethan 00:01:15 What is “leading from the bottom”? —trends and industry research 00:02:52 Food sector labour shortages and frontline hiring 00:03:39 The link between meaningful work and motivation/performance 00:04:34 How flat hierarchies empower teams and bridge the strategy gap 00:05:39 Gen Z’s emphasis on connection and purpose at work 00:07:03 Conference highlights—leadership lessons from industry voices 00:08:29 “Shop floor is the most important”—humility in leadership 00:10:18 How psychological safety drives health, safety, and improvement 00:13:19 Red flag = action—changing mindsets around mistakes 00:16:07 Setting ambitious targets: pros, cons, and team morale 00:20:12 Should teams set their own targets? The bottom-up vs. top-down debate 00:22:42 Why blending direction with listening drives real results 00:24:53 Empower teams with simple solutions and hands-on leadership 00:26:19 Final takeaways: how to make work meaningful and drive change 00:26:37 Wrap-up, shoutouts, and what’s next for The Fearless Foodie Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/ | |||
| Why It’s Time to Rewrite the Rules of Work with Nyree Ambarchian | 28 oct. 2025 | 00:27:55 | |
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 working — especially for working parents. Nyree opens up about her slow-burn realisation that work rules—full-time as default, “competitive” salary secrecy, presenteeism—aren’t natural laws. In fact, many were dreamed up by power holders decades ago and still weigh us down like an invisible rucksack. She talks about Jack and Grace’s bold approach: making part-time the standard, pushing radical flexibility, and refusing to pretend everyone fits the mould. But breaking the rules isn’t just about rebellion—it’s about rewriting them for real people, not just the status quo. The conversation gets honest about why so many of us—especially women and parents—feel like we’re failing when the system is stacked against us. Amy and Nyree discuss how lockdown forced change, and why so many food businesses are sliding right back to the old inflexible ways. They cover the traps of “unlimited holiday” policies and the bittersweet reality that sometimes you have to live (not just write) new rules. Nyree’s campaign for salary transparency, #SayThePay, gets a spotlight, and listeners are challenged to notice absurd workplace rules, shift what they can, and model bold boundaries for others—because small changes can make a big difference. Whether you run a team, work on a factory floor, or you’re just exhausted by the pressure to “fit in,” this episode serves up real talk and practical encouragement.
Timestamps
00:00:11 Amy welcomes listeners and introduces Nyree. 00:02:22 Focus on breaking rules at work and Nyree’s passion for rewriting the playbook for working parents. 00:03:27 Discussion on flipping job norms—part-time as default, questioning 37.5-hour rule, and how invisible workplace “microplastics” shape us. 00:06:14 Nyree’s personal shift: realising it wasn’t her failing, but systemic work rules, and discusses the power of talking to others. 00:07:13 Lockdown as a leveller—closing gaps in flexible working and shifting professionalism. 00:08:10 Jack and Grace’s remote-first team, co-working spaces, and individualised flexibility. 00:09:10 When rule-breaking throws people—why some crave rules and how good rules can help, but “old-school” rules need challenging. 00:09:52 Experiments with unlimited holiday—why it didn’t work, and the importance of enforcing breaks. 00:11:18 Cultural challenges of walking the talk—Nyree’s struggle with guilt even in her own rule-breaking business. 00:14:40 Coaching insights: dropping the “baggage rucksack” and letting go of workplace conditioning. 00:16:21 Salary transparency campaign: #SayThePay—why “competitive salary” is bonkers, and how hiding pay increases inequality. 00:19:01 Takeaways for listeners: It’s not you, it’s the system. Small acts can challenge workplace norms; start where you are. 00:21:52 Modelling boundaries at work, being visible about parenting needs, and the radical power of honesty. 00:23:54 Perspective on generational shifts—Gen Z, talent strategy, and why food retail and manufacturing must change to attract the best. 00:24:15 Example from the police—structural change is possible everywhere, if there’s leadership will. 00:25:33 Plug for Jack and Grace—purpose-driven comms for organisations doing good, recent British Tomato Fortnight campaign. 00:26:41 Reflection on walking the talk and the ongoing work of living your company values.
Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod “Say the pay” video: https://www.jackandgrace.co.uk/saythepay/ You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/ | |||
| What 30 Years in Food Retail Taught Me About Success (and Sanity) with Gail Paddy | 21 oct. 2025 | 00:40:11 | |
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, despite the lack of clear opportunities. Their chat highlights just how much breadth exists in food retail; Gail shares how cycling through departments like commercial, marketing, and product development built her expertise, gave her empathy for other teams, and set her up for leadership. Amy and Gail don’t shy away from the realities: retail is fast, full-on, and sometimes overwhelming—not just for those inside it, but for manufacturers and suppliers on the outside looking in. But what gets you through? According to Gail, it’s a strong sense of camaraderie, embracing change, grounding innovation in customer insight (not just “big ideas”), and, yes, learning to ask for help or make life easier (hello, cleaner and ironing service hacks!). Gail gets real about the challenges of being a female leader, raising a family, and ditching the guilt that comes with “dropping a ball”—pointing out that it’s all about focusing on what matters in the moment, not chasing perfection. She also candidly discusses her shift from the corporate world into consultancy and coaching, revealing how the best leaders aren’t those with all the answers, but those who ask the right questions and stay open to challenge. Whether you’re a retail insider, a supplier trying to understand the madness, or someone considering a leap into food, this episode is a goldmine of practical advice, myth-busting, and encouragement to be bold, ask for what you need, and never be afraid to reach out for a chat (retail directors aren’t as scary as you think!). Timestamps [00:00:00] Gail shares her philosophy: everyone has the answers inside them, it’s about asking the right questions [00:01:43] How Gail’s food career truly began—pursuing passion over a mapped-out plan [00:04:54] Early retail lessons, the value of cross-functional moves, and the realities of commercial decision making [00:08:32] Why commercial grounding matters—even the best ideas need to make business sense [00:10:46] Senior leadership, supplier perceptions, and the shift away from “director as god” thinking [00:15:07] Balancing leadership and parenting: the myth of having it all, partner teamwork, and letting go of guilt [00:23:34] Outsource what you can: saving time, energy, and mental health [00:24:35] What suppliers don’t always see: the chaos and rapid-fire decision making of retail [00:27:41] Launching a product in 10 days: agile ways of working and teamwork in retail [00:29:00] Why retail (and the food industry) is a brilliant but “love-it-or-hate-it” career [00:31:29] Transitioning from retail director to consultant, coach, and mentor—finding joy in giving back [00:35:05] Flexibility, giving back to the industry, and seeing the positive impacts of coaching [00:37:09] What’s next for Gail: consulting, coaching, Fearless Foodies collaboration, and staying open to new opportunities [00:39:21] Wrapping up: connecting with Gail, key takeaways, and a reminder that even retail directors are only huma
Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/ | |||
| Why Keeping It Real in Leadership Feels Risky – And Why It’s Worth It | 14 oct. 2025 | 00:33:10 | |
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 authenticity as an excuse for poor behaviour. Danny reveals the internal conflict of trying to fit into extremely corporate cultures and the valuable lesson he learned when he realised some environments just aren’t made for everyone—and that’s okay. Instead, finding (or shaping) spaces where you can genuinely be yourself leads to better leadership, better relationships, and, not surprisingly, better results. Amy opens up about her own struggles, from the exhaustion of keeping up a façade in high-pressure roles to the pivotal moment she decided to lead with openness about her own mental health challenges. Realness, the hosts agree, is contagious—it empowers teams to show up honestly and builds deep trust that is foundational in the food industry. The episode is laced with witty banter, memorable one-liners (“If your whole self is a dick, don’t bring it to work”), and actionable takeaways for anyone aspiring to lead with integrity, vulnerability, and impact. Whether you work on the factory floor, the boardroom, or somewhere in between, expect a refreshing, practical exploration of being true to yourself at work—without losing sight of boundaries and professionalism.
Timestamps
Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/ | |||
| The Truth About Supplier–Retail Partnerships with Breige Donaghy | 07 oct. 2025 | 00:42:06 | |
This week Amy dives deep with Breige Donaghy, who shares her journey from food science graduate to Tesco’s Director of Product Development & Innovation. She explains the critical differences in retail philosophy between giants like Tesco and community-focused Co-op, and why that breadth of experience shaped the way she leads teams and builds supplier partnerships today. Breige and Amy get hands-on discussing the realities of food development, including why product developers deserve more credit than just being “the fluffy ideas people.” There’s a refreshingly open take on the weight (and the privilege) of driving sustainability, health, and resilient supply chains—plus how industry leaders need to wear many hats and adapt fast. Straight-talking as ever, Amy teases out how supplier-retailer relationships are (finally) evolving beyond old-school commercial transactionalism. Breige details exactly what she’s looking for from supplier partners: honesty, data-driven thinking, critical friendship, and the guts to challenge the status quo. For those on the supplier side, there’s invaluable advice on how to present insight, take calculated risks, and move from merely “delivering projects” to co-creating future food trends. We also peel back the curtain on leadership—Breige shares her people-first approach and why empowering teams (with a signature “20% more” encouragement) is key to success. They conclude with actionable takeaways for anyone seeking to build bolder, braver relationships in the food retail industry.
Timestamps
00:00 "Two Decades in Retail Reflection" 04:25 Career Journey and Growth 09:15 Customer-Centric Approach in Business 10:23 Omnichannel Innovation and Collaboration 13:45 "Building Innovation through Partnership" 19:16 Embracing Failure: Lessons and Growth 22:47 Strategic Planning for Future Innovation 25:26 "People-First Leadership Style" 29:57 Harnessing Data for Retail Evolution 32:41 Omnichannel Retail and Behavioural Shifts 36:23 Balancing Skills for Future Development 40:33 "Be Bold and Customer-Focused" 41:53 "Fearless Foodie Wrap-Up" Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/
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| Bethan’s Bite-Sized Bulletin October 2025 | 01 oct. 2025 | 00:03:31 | |
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 foodmanufacture.co.uk Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/ | |||
| Curiosity in the Food Industry: Why Fearless Leaders Ask More Questions | 30 sept. 2025 | 00:30:18 | |
Ever felt out of your depth in a big meeting, worried you’ll look silly if you ask a question? You’re definitely not alone. Amy and Bethan kick things off by shining a light on those moments of fear—reminding us that most people in the room are too busy worrying about their own questions to notice yours! Bethan draws from her journalism career, explaining how curiosity is non-negotiable if you want to really get to the heart of things (and why it’s okay to not know all the food industry acronyms!). The episode explores why asking questions is so powerful: it supports personal growth, drives business innovation, and builds real connections across departments. Amy unpacks the science behind our deep-seated fear of being “cast out of the pack”—hello, evolutionary fight-or-flight—and how to reframe those nerves so you don’t freeze up. Additionally, the duo provides practical tips on making it safer for everyone to speak up, from rephrasing how you frame questions (“What questions do you have?” instead of “Does that make sense?”) to normalising not knowing everything as a leader. Bethan and Amy also touch on our growing reliance on AI for answers—celebrating its usefulness but warning against losing those all-important human skills of communication and genuine curiosity. And, in classic Fearless Foodie fashion, the episode ends with a challenge: ask one question you’re scared to ask this week because Fearless Foodies don’t let the fear of tigers (or awkward silences) stop real progress.
Timestamps
06:06 Encouraging Curiosity for Innovation 09:24 Overcoming Silos Through Collaboration 11:27 Effective Question Framing Techniques 16:34 "Understanding Intent at Work" 20:07 "Coaching Through Questioning" 24:00 "Embrace Curiosity, Ask Questions" 25:07 AI's Impact on Human Skills 27:43 "Seeking Emotion Through AI" 31:13 Unleash Your Fearless Spirit Links and Resources: https://fearlessfoodies.co.uk/podcast/overcoming-barriers-in-the-food-industry-with-bethan-grylls/ https://fearlessfoodies.co.uk/podcast/thriving-in-the-food-industry-how-let-them-thinking-elevates-your-career/ Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/ | |||
| Clear, Kind and Fearless: How Being Honest Helps You Build Influence at Work | 23 sept. 2025 | 00:31:33 | |
This week, Amy is joined by Angharad Ross, executive coach, seasoned commercial leader and self-proclaimed collector of difficult conversations. Together, they peel back the layers on why honest, clear communication is so essential in the food and retail industry, and why it’s so easy to shy away from it. The duo dig into the neuroscience behind why we avoid “hard chats” (spoiler: your brain is just trying to protect you), how fight or flight responses can turn a cost-benefit discussion into a full-blown emotional event, and how practising these conversations—at work and at home—makes a world of difference. Angharad shares lessons from her years in FMCG, from getting thrown out of a retailer’s office by security to learning how to read the room and know when to hit pause. There’s a lot here for anyone eager to become a better negotiator, influencer, or just a braver communicator in their everyday work. Expect actionable tips: from prepping for meetings with empathy mapping, to using feedback models to open up conversations, to practical role play and visualisation exercises that calm the nerves. Amy and Angharad also discuss the power (and, at times, the dark side) of empathy—how too much can make you put others’ needs miles ahead of your own, and how to find that sweet spot of honesty and mutual respect. The takeaway? To be clear is to be kind. Avoiding tough conversations is a recipe for resentment, confusion, and broken relationships—kindness means being up front, even when you’d rather hide under the duvet. So, if bold conversations make you want to run a mile, join us for this chat. You’ll leave with the tools, mindset, and probably a laugh or two to start tackling the things you’ve been avoiding—at work and at home. Oh, and of course, you’ll find out why commercial people really do get so much practice at “the big chats.”
Timestamps 00:00:53 Introduction to Angharad Ross, her experience in FMCG, and the importance of difficult workplace conversations. 00:04:06 Breaking the myth that only commercial people negotiate (spoiler: everyone does). 00:06:35 Why brains fear tough conversations, plus the neuroscience behind it. 00:08:16 Navigating fear, discomfort, and managing relationships at work. 00:10:31 Reframing that “fight or flight” as a tool to communicate better. 00:12:02 Practical tools: prepping, pausing, planning what to say, and the power of role-play. 00:14:36 The importance of practising discomfort—on and off the job. 00:16:28 Visualisation hacks for folks who hate role-play. 00:18:11 Reading the room: knowing when it’s time to pause a tough chat. 00:20:02 How empathy mapping and prepping with curiosity helps (even if empathy isn’t your default). 00:21:19 Using feedback models to open up honest, non-defensive dialogue. 00:23:40 The dangers of too much empathy: don’t let your needs get lost. 00:25:39 Redefining “negotiation” as collaborative problem-solving. 00:26:43 Brene Brown wisdom: “To be clear is to be kind.” 00:27:43The sweet spot of just enough prep—don’t let nerves or procrastination win! 00:29:54 Key takeaway: Be honest, clear, and kind in every conversation. Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/
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| Episode 2 Why You Don’t Need to Be the Smartest Person in the Room to Lead | 16 sept. 2025 | 00:29:30 | |
This episode is as down-to-earth as it gets. Amy kicks off with a reminder that fearlessness isn’t about having zero doubts—it’s about doing the scary stuff anyway. Enter Danny, who admits to feeling like an imposter when first asked to co-host, setting the honest and relatable tone of the chat. Danny’s story is a powerful testament to grit, curiosity, and learning on the job. He talks through climbing the career ladder without formal qualifications, managing teams of scientists, and the lessons he’s learned about leading people who might technically have “more” experience. Amy and Danny break down the myth that great managers must be the most intelligent people in the room. Instead, they champion soft skills: self-awareness, emotional intelligence, the ability to listen, and helping everyone on the team recognise their own strengths. There’s plenty of humour as they jokingly dismantle the idea that “soft” skills are easy or unimportant—if anything, they’re the hardest (and most valuable) skills to master. The conversation becomes practical, offering advice for new managers, individuals navigating “peer to boss” transitions, and anyone thrust into leadership before they felt ready. Amy shares actionable tips, such as writing down your wins and strengths, to combat imposter syndrome. At the same time, Danny describes his “jigsaw puzzle” approach to team leadership—delegating by strengths and always keeping the big picture in sight. This one’s a must-listen for anyone feeling a bit out of their depth (hint: that’s most of us) and wanting fundamental, no-fluff strategies for thriving in food and retail. Timestamps 00:00:12 Introduction & setting the tone 00:00:36 Meet Danny Franklin and episode topic: managing those more “qualified” than you 00:02:58 Danny’s backstory—climbing the ladder without academic qualifications 00:05:05 The transition from peer to manager, and learning to lead experienced teams 00:06:00 Age, qualifications, and why both matter less than you think 00:08:29 The real importance (and misnomer) of “soft skills” in leadership 00:09:28 Spotting and leveraging people’s strengths as a manager 00:11:06 Managing highly technical teams when you’re not the expert 00:14:38 The power and pitfalls of promoting top performers to managers 00:15:38 How to lead when you don’t know all the details 00:17:27 Danny’s “jigsaw puzzle” analogy for leadership 00:19:51 The value of team wins (not just individual glory) 00:22:31 Addressing ego and imposter syndrome in leadership 00:23:06 Strategies for building confidence as a manager 00:24:36 Real takeaways for leaders managing teams with more experience or knowledge 00:25:54 Why developing your team is a strength, not a threat 00:26:59 The bigger picture: leadership as assembling the jigsaw, not just being a piece 00:28:31 Closing thoughts & next episode teaser Links and Resources:
https://fearlessfoodies.co.uk/podcast/thriving-in-the-food-industry-how-let-them-thinking-elevates-your-career/ Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/ KEYWORDS: Foodconsultant, foodindustrycoach, foodindustry | |||
| Bethan’s Bite-Sized Bulletin September 2025 | 10 sept. 2025 | 00:02:39 | |
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 foodmanufacture.co.uk Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/ | |||
| Episode 1 The Fearless Foodie: Building a Bolder, Braver Food Industry | 09 sept. 2025 | 00:17:48 | |
It’s a new beginning for the podcast. Amy jumps right in by addressing the elephant in the room: going solo after 208 episodes with Lucy. She reassures listeners that The Fearless Foodie Podcast is an evolution, not a departure—still focused on real experiences, honest answers, and practical help for everyone trying to thrive in the relentless (but brilliant) world of food and retail. Amy gets real about the tough parts of food industry life: the toxic patches, the wobbly moments, the burnout she once suffered, and the loneliness that can creep in. But she doesn’t stop at sharing her story—she’s here to use her hindsight for your benefit, so you don’t have to make all the same mistakes. Amy’s fearless approach isn’t about being shouty or never feeling scared; it’s about finding your own quiet confidence, putting up boundaries, and daring to say the hard truths kindly. Looking ahead, Amy highlights what’s coming: wider topics beyond just product development, with leadership tools, cross-functional advice, and guest experts including Bethan Grylls (with her Bite Sized Bulletin on industry news) and Danny Franklin (offering wisdom from a straight-talking commercial director). Expect candid chats on what “being authentic” really means (spoiler: it’s not about oversharing), the permission to ask for help, and balancing big careers with being human. Amy leaves you the listeners with three practical, feel-braver challenges to try in the week ahead. She encourages everyone to connect, speak up (even if your voice is shaking), and be part of a Fearless Foodies movement for change—one honest conversation at a time. Timestamps 00:00 – Amy introduces the new solo direction, her mission for the podcast, and the values driving Fearless Foodie. 03:05 – Reflections on burnout, vulnerability, and why she’s passionate about changing the industry culture. 04:48 – Behind-the-scenes: guest announcement, fresh episode formats, and broadening the conversation beyond product development. 07:36 – Debunking “fearlessness”—it’s not about being loud or perfect, but about resilience and doing it your way. 10:06 – Amy’s personal experience with severe burnout, what it taught her, and how it motivates her coaching and podcasting. 13:10 – Setting out the podcast’s goals: real talk, practical takeaways, and a safe community for food professionals. 15:19 – Wrapping up with three bold challenges for listeners to try this week, and a call for feedback on what you want from coming episodes. Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/ KEYWORDS: Foodconsultant, foodindustrycoach, foodindustry | |||