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1. Making beer is part of the human condition

This month, Author, Broadcaster, Consultant and Beer Lover, Pete Brown spoke to Stefan Gates about how wherever we are in the world, people will find something that produces natural sugars, and will figure out how to ferment those sugars into alcohol. You could say the global beer obsession has always been an inevitability!

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2. The quick commerce delivery model is a race to the bottom

In the episode, 'Quick Commerce – is super-fast delivery here to stay?' in partnership with Accenture, we took a look at the reality of running superfast delivery given the extremely high overheads - and the numerous companies playing a waiting game to see who can be the last man standing in order to be financially sustainable.

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3. There is much more to running a successful food business than having a really fantastic product

Ben Christopherson, former pastry chef and lecturer at the University of West London, spoke to Elisa Roche about the importance of learning the business ropes as well as practical cookery skills when you want to start a successful business. It's not always just about the sourdough.

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4. The UK food industry is missing a trick when it comes to Ramadan celebrations

Ramadan contributes £200 million to the UK economy, but not enough is being done to meet the needs of the people celebrating it. There is opportunity available for businesses that focus on inclusive catering.

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5. Dyslexia can enhance your career far more than challenge it

Career Conversations guest Rocio Egio, architect turned food illustrator, signs off all her emails "delightfully dyslexic". She attributes everything she has achieved as an illustrator to embracing her dyslexia to help her explore her creativity.