The Food Programme

Dan Saladino finds out why a UN summit to transform the global food system has become so controversial. It has generated 2500 ideas for change but also a boycott by protesters. In 2019 the UN's Secretary General António Guterres highlighted ways in which the global food system was breaking down: hundreds of millions of people going hungry, billions more overweight or obese and tonnes of food being wasted. These problems were also obstacles in the way of reaching the 2030 target for the Sustainable Development Goals which includes zero hunger. This year's food systems summit was designed to find solutions to these problems. This week in Rome the ideas generated by the millions of people who have engaged in the process will be set out ahead of the summit in New York in September. But the involvement of some of the world's biggest food corporations has led to concerns over the direction of the summit, and of the global food system itself.Produced and presented for BBC Audio in Bristol by Dan Saladino.

Could we kick-start a major transformation of our food system, in just three years?That's the ambition of the National Food Strategy, the first independent review of our food policy in nearly 75 years, commissioned by the government in 2019 and authored by Henry Dimbleby - who published the second and final part of the report this week.Food-related problems have been stacking up in the UK for a while: inequality, poor diets, a boom in costly bariatric diseases, the environmental impact of food production, the resilience of the overall system - the list goes on. But now we could be at a turning point, as the country starts to emerge (hopefully) from months of restrictions with fresh perspectives and priorities, and seeks to reposition itself post-pandemic and post-Brexit.Now, Part 2 of the National Food Strategy has set out a framework for transforming our food system.So how exactly does it propose we do that? Sheila Dillon digs into the detail of the report, speaking to Henry Dimbleby (co-founder of the restaurant chain Leon and co-author of the 2013 School Food Plan) about the strategy's focus and recommendations; and inviting listener feedback for a future episode.The programme also features questions from Caroline Keohane at the Food and Drink Federation, Martin Lines from the Nature Friendly Farming Network, and Jeanette Orrey: a former dinner lady turned school meals campaigner and co-founder of Food for Life. And we revisit previous guests Nutritank - a student organisation campaigning for better nutritional education for medics - and Social Bite: a project supporting Scotland's homeless through social enterprise cafés.Presented by Sheila Dillon Produced by Lucy Taylor in Bristol

Over the past year, women working in different parts of the drinks industry have been sharing their stories and experiences to try to change the way women are treated. Most recently people working in craft brewing have been sharing their stories on social media - saying enough is enough. In this episode, Jaega Wise speaks to some of those about how we have got here - and what needs to change. She meets Charlotte Cook, an experienced brewer who says the most important thing now is to believe the stories, as some are being silenced by UK libel laws. Professor Chris Land from Anglia Ruskin University explains how certain workplaces can create unhealthy cultures, while bartender Nichola Bottomley says she was inspired to speak out after years of harassment working in pubs and bars. In the US, Victoria James, who was named the country's youngest sommelier at 21, tells Jaega about her book Wine Girl, and how it went on to inspire other women working in wine to come together to speak out, eventually leading to a number of resignations. Becky Paskin, journalist and co-founder of Our Whisky, talks about the repercussions she faced after calling out sexism in the whisky industry. While Brad Cummings, co-founder of craft beer company, Tiny Rebel tells Jaega what is changing at his business, after it was called out by former employees online. UKHospitality, which represents businesses in the industry says it's been working hard to tackle these issues and continues to work with members to promote a zero tolerance approach to harassment in the workplace by either fellow employees or customers. Presented by Jaega Wise Produced in Bristol by Natalie DonovanPhoto Credit: Laura Hadland of www.thirstmedia.co.uk

In a country where weather is notoriously fickle, how has the picnic become such a beloved institution? Jaega Wise rolls out a blanket and invites a group of al fresco aficionados to share their picnicking expertise over a spot of lunch outdoors.Joining her in the picturesque setting of Windsor Great Park on the edge of Berkshire are Robert Szewczyk - head chef at Cumberland Lodge, the park's residential conference centre, which provides picnic lunches for the famous Ascot races nearby; Kate Bielich - founder and chef at Konoba, a Manchester-based private caterer that, during the pandemic, launched home meal kits and picnic hampers; and Max Halley from Max’s Sandwich Shop in North London, who recently released 'Max's Picnic Book', teaching people to "picnic like a boss!"Over lunch, the group discusses the British love of eating outside, and reflects on how the pandemic has forced us to embrace al fresco dining - driving more adventurous portable eating options.Jaega also hears from food historian Polly Russell from the British Library, who helps unpack the history of the picnic, its strong social and cultural connotations in the UK, and how our approach to picnicking has evolved in recent decades. Presented by Jaega Wise Produced by Lucy Taylor in BristolFeaturing excerpts from: - ‘The Wind in the Willows’ by Kenneth Grahame; read by Michael Bertenshaw and produced for Radio 4 by Karen Holden. - ‘A Passage to India’ by E.M. Forster; adapted for radio by Tanika Gupta, produced and directed for Radio 4 by Tracey Neale, and featuring the voices of Penelope Wilton as Mrs Moore, Shubham Saraf as Dr Aziz and Jonathan Firth as Fielding.

From Mumbai childhood to pioneering London chef, Mr Todiwala's Life Through Food; a story involving the legendary dish Bombay Duck and an important connection with Freddie Mercury.After years spent cooking in India, first at the prestigious Taj Mahal hotel and then in Goa, Cyrus Todiwala moved to London with his wife Pervin and created one of the most influential south Asian restaurants in the UK, Café Spice Namaste. With an emphasis on authentic regional classics including lamb dhaansaak and Goan prawn curry, for twenty five years Café Spice helped reshape Britain's understanding of Indian food. Cyrus and Pervin tell the story of how it all happened, why they were forced to close the original restaurant in 2020 and how it's being reborn and reinvented in another part of east London. An important driving force in Cyrus's life (and his cooking) is his faith (Zoroastrianism) and his identity (as a member of India's Parsee community). He explains how they have both shaped his outlook on life and his work as a chef. Produced and presented for BBC Audio in Bristol by Dan Saladino.

The Food Programme first met Iain Broadley and Ally Jaffee in 2017, when they were studying medicine in Bristol. The pair saw a disconnect between the rise of diet-related diseases, and the training they received around nutrition - with some students getting as little as eight hours of compulsory nutrition education during their entire time at medical school. So Ally and Iain founded Nutritank, an organisation championing better nutritional education for healthcare professionals, which earned them the Pat Llewellyn New Talent trophy at the 2019 BBC Food and Farming Awards.Today Nutritank's active in more than 20 medical school societies across the UK, and has been part of a working group charged with finalising a new nutritional curriculum for medical schools, due out this autumn.Now, they're piloting a scheme taking student and junior doctors out on farm visits - in a bid to better educate future healthcare professionals about food production and nutrition, so that they in turn can better advise their patients. So could it work? Sheila joins them on a farm visit to the Great Tew Estate in Oxfordshire, to find out. She also speaks to Kate Henderson from the estate's farm team, Liz Lake and Caroline Drummond from Linking Environment and Farming, and Dr Glenys Jones: a registered public health nutritionist and deputy chief executive of the Association for Nutrition.Presented by Sheila Dillon; produced in Bristol by Lucy Taylor.

Eating with our eyes is no new concept, but can visual art itself inspire or alter the way we eat? and can food be used to help more people appreciate art? Jaega Wise meets artist, curator and gastronomy enthusiast Cedar Lewisohn to see his collection of artist's cookbooks, and hears how influential they have been. At Tate Modern, the idea of wanting to eat like an artist has been taken a step further with the restaurant offering menus inspired by exhibitions. Head chef, Jon Atashroo tells us some of the stories that have gone into the dishes.The concept of creating food inspired by the stories of artists lives and works has been picked up by museums worldwide. During lockdown, while many people have been getting more adventurous in their kitchens, galleries have been using recipes inspired by artists to bring a slice of their culture into people's homes. Jaega has a go at making a Mango-Pineapple Mezcal Margarita inspired by the work of Mexican artist Rufino Tamayo from the "Cooking with LACMA" series. Hear how she gets on in full at the end of this podcast. And the artists using their medium to influence change in our food systems. Turner Prize nominees 'Cooking Sections', tell Jaega how their exhibit at the Tate Britain has influenced the institution to stop serving farmed salmon. Presented by Jaega Wise. Produced in Bristol by Natalie Donovan.Mango-Pineapple Mezcal Margarita:Makes one cocktail.Ingredients:50g Tajín (seasoning) 1 lime wedge 2 tablespoons fresh mango (a chunk) 2 tablespoons fresh pineapple 3 Mint leaves 1 to 2 sugar cubes * 30ml Lime Juice (or juice of 1 lime) 15ml Orange Liqueur 45ml Mezcal

Tom Kerridge is probably best known as the first chef in the UK to be awarded two prestigious Michelin stars for food served in a pub, not even a year after opening 'The Hand and Flowers' in Marlow in Buckinghamshire in 2005. Then he was in his early thirties; Known, in the business, for his hard work ethic and hard partying.Today, he's given up the booze and the partying, but as Sheila Dillon finds, he's as driven as ever with a string of restaurants, a food festival company, a catering company, a TV production house, a shelf full of cook books and many BBC food TV series' to his name. Not to mention advocating on a national level for the hospitality industry and working with footballer Marcus Rashford to do his bit to end child food poverty.In line with Tom's latest BBC TV series 'Saving Britain's Pubs with Tom Kerridge', Sheila finds that the democratic environment of the pub has shaped Tom's life and his career in hospitality. And hears why these important community spaces need investing in at all costs.Presented by Sheila Dillon. Produced in Bristol by Clare Salisbury.

Dan Saladino looks at covid's impact on food in India and the heroic efforts underway to feed communities. Lockdowns and job losses have disrupted access to food in this country of 1.4 billion people. A further 400,000 covid cases are being reported on a daily basis and 300,000 deaths have been recorded so far. For much of the world the pandemic has primarily been seen as a health crisis, accompanied by significant economic pressures. In India however, the impact on the food system has been considerable.Among the most vulnerable are the daily wage earners and labourers who go from pay check to pay check. When India went into a sudden lockdown in March 2020 many lost their income overnight and also their ability to purchase food. Meanwhile, millions of migrant workers left cities across India to travel back to their villages. This also resulted in people experiencing food shortages and hunger. Chhavi Sachdev, a journalist and broadcaster based in Mumbai joins Dan to report on food stories from the pandemic, from people who survived lockdown in some of the city's most densely crowded slums to home cooks who took it upon themselves to feed people in need.The London based Indian chef Asma Khan describes how she has been trying to send food supplies to a village close to her family's home. Although it's an agricultural area, food supplies have been running low and some people have been at risk of starvation. Bhawani Singh Shekhawat of Akshaya Patra, an organisation that provides hot meals to millions of school children in India each day, explains how the pandemic initially disrupted their ability to provide food, but also led to them innovating and finding new ways of feeding even greater numbers of people.Produced and presented by Dan Saladino.

As hospitality businesses in most parts of the UK are allowed to resume serving customers indoors this week, Leyla Kazim heads to Padstow to meet a couple who have moved their restaurant out of town in order to adapt to the new rules. Prawn on the Lawn in Padstow is a fishmonger with a small restaurant, which can typically fit around 22 diners, but only 12 with social distancing. Owners Rick and Katie Toogood have now relocated the restaurant into a marquee on a nearby farm, where all the restaurants vegetables are grown by Ross Geach from Padstow Kitchen Garden. Over the past 15 months since the first Coronavirus lockdown forced hospitality to shut down, many businesses have had to adapt to keep going. Some restaurants started selling takeaway, others did 'heat at home' boxes, or meal kits. Many have used the Government furlough scheme, taken advantage of rent holidays, government grants and loans. For some, it's not been enough. Research from CGA and AlixPartners suggests there are now nearly 10% fewer restaurants to choose from than before the pandemic, while analysis from The Local Data Company for The Food Programme suggests certain types of cuisine fared better than others in staying open.During the programme we meet Oskar Ali, the owner of Falafilo Island, a Middle Eastern restaurant in Newport, which shut down after Christmas because of financial pressures. We also hear from restaurants and cafes around the UK that have been adapting to keep going, including Contini's in Edinburgh, Hangfire in Barry, Fodder in Downpatrick, and Chutney Ivy in Leicester.Presented by Leyla Kazim Produced in Bristol by Natalie Donovan

Monosodium Glutamate is probably one of the most contentious ingredients in modern food. Increasingly there have been calls to tackle the stigma attached to it especially as this has been linked to Chinese restaurants and people with East Asian heritage. In this programme Leyla Kazim aims to demystify MSG. She looks into where it came from, what it is and how it became so demonised.Professor Lisa Methven from the University of Reading explains the taste science behind how and why we like MSG. David Gott from the Food Standards Agency clarifies what the science says around the health issues associated with it. Historian of Science Dr Sarah Tracy tells Leyla about the complicated history of MSG. MiMi Aye and Huong Black from the MSG Pod talk about their experiences with MSG and coach Leyla on how to use it in food. Alison Cheung and Marina Lai’s families both own restaurants in London’s Chinatown, Plum Valley and Lotus Garden. They talk about how they want to confront the decades long stigmaPresented by Leyla Kazim Produced by Sam Grist in Bristol

Dan Saladino asks if the year 1971 was a turning point for how the world eats? It was a year of contrasts: McDonalds increased the portion sizes of the beef burger it served with the launch of the Quarter Pounder, meanwhile one of the best selling books of 1971 was full of vegetarian recipes, 'Diet for a Small Planet' by Frances Moore Lappe, which argued hunger could be eliminated from the world if we stopped eating meat and embraced plant-based diets. In the UK the food industry was innovating like never before and creating new types of processed foods and supermarkets were expanding across the country. Some embraced these changes, whereas others reacted to them, a split that was reflected in the publication of two important books that year. Delia Smith's 'How to Cheat at Cooking' offered tips on how tinned convenience foods could be used to create quick and delicious dishes, whereas, Jane Grigson's Good Things, was a celebration of slower, seasonal and more traditional cooking. Senior staff writer at Bon Appetit magazine Alex Beggs argues 1971 was a turning point for food and explains how social changes and economic forces helped transform the way people ate in the United States (from the opening of the first branch of Starbucks to cups of instant noodles going on sale). Food historian Polly Russell explains how a similar process was also underway in the UK and how we can see the legacy of that transformation in our food today. Dan also speaks to Professor Tim Lang about the importance of the Concert for Bangladesh, organised by George Harrison to fight famine in south Asia. He also catches up with Frances Moore Lappe to ask what 'Diet for a Small Planet' can tell us about food and our world fifty years on. Produced and presented by Dan Saladino

The chilli revolution of the past decade has made the UK a nation of chilli-jam lovers, and windowsill spice-growers. But our desire for the fiery kick of heat-giving food goes back centuries. What is it about us that makes us crave the pain and pleasure of chilli, wasabi, and horseradish?In this programme Sheila Dillon investigates our love for the hot stuff, speaking to chefs, growers, and researchers who are taking heat to new, extravagant heights.Presented by Sheila Dillon Produced in Bristol by Melvin Rickarby

The BBC Food and Farming Awards are back for their 20th edition, ready to celebrate the people across the UK who are changing lives for the better, through food and drink.Marking the official opening of nominations, Sheila Dillon chats to this year's head judge, chef Angela Hartnett, about how the hospitality industry's coped over the past year - and the brand new awards categories up for grabs. Because although it's been a time of incredible stress and hardship for many in the industry, there have also been staggering displays of imagination, generosity and creativity; which is why this year's awards will focus on the people and businesses who’ve gone above and beyond during the pandemic.Nominations are open until just before midnight on Monday 17th May. For more information on how to nominate for the 2021 BBC Food and Farming Awards, visit: bbc.co.uk/foodawardsPresented by Sheila Dillon; produced in Bristol by Lucy Taylor.

The first lab-grown beef burger was cooked and eaten in London in 2013. Since then more than 15 types of meat have been re-created by food scientists - including lamb, duck, lobster and even kangaroo. Last year, Singapore became the first country in the world to approve the sale of a cultured chicken nugget - so how far away are we in the UK from seeing cultured meat on the menu? The companies producing lab-grown meat say it is the answer to many of the world's problems; deforestation, factory farming, antibiotic resistance and carbon emissions. Sceptics say it is too expensive, highly-processed and any 'green' credentials have yet to be proven. In this programme, Sheila Dillon speaks to some of those at the forefront of developments, and asks if lab-grown meat is the fix the meat eating world has been asking for? Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Planting and growing food has had a massive boost during the pandemic - and that hasn't been limited to those with gardens.Right across the country, people have been making the most of balconies, rooftops, even window boxes to get their green-fingered fix, as increasing numbers of us enjoy the benefits of interacting with nature and having a hand in producing our own food.Hot on the heels of her own spring planting project, Leyla Kazim explores stories of food being grown in cities: from individuals re-purposing tiny outdoor spaces during lockdown; to community garden projects providing fresh food and mental health support; through to innovative urban farms offering ideas for our future food security.Leyla speaks to writer and YouTube gardening sensation Huw Richards; Dr Jill Edmondson from the University of Sheffield, who's collecting data on national growing habits; and a range of first-time growers who've been following her tutorials on social media.She also hears from Woodlands Community Garden in Glasgow, and the Grow Cardiff city growing project - and heads to Stockport rooftop garden The Landing with chef Sam Buckley from Where The Light Gets In and Jo Payne from Manchester Urban Diggers, to find out just how valuable a green space for growing food in the heart of a city can be...Presented by Leyla Kazim; produced in Bristol by Lucy Taylor.

Dan Saladino finds out how Brexit could wreck plans to turn the mussel into a mainstream food. They're good for our health and the environment so why are producers facing ruin?From their base in Lyme Bay in South Devon Nicki and John Holmyard grow mussels out at sea. Their pioneering farm, once completed, will be the largest of its kind in European waters, capable of producing ten thousand tonnes of mussels each year. Since January however, they haven't been able to harvest the shellfish which they mostly sell into to Europe. Following Brexit a dispute between the government and the EU has meant the export of much of the UK's live bivalve molluscs (oysters and cockles as well as mussels) has ground to a halt. Dan explains what lies behind this trade dispute and the devastating impact its having on the industry.Exports into the European Union are essential to mussel farmers in the UK because we eat so little of the shellfish we produce. So why do these bivalves matter? Mary Seddon, a mollusc expert, explains why this source of food was so important to our ancestors and also describes the environmental benefits mussels bring to our coastline.Belgian food writer Regula Ysewin (pictured) reveals why it was Belgium that fell in love with mussels and also provides a guide to cooking them. Produced and presented by Dan Saladino.

We don’t often see James Bond eating in the films, but in the novel food is almost as important as espionage, cocktails, sex, villains and travel. As many await the release of the new Bond film, we want to take your taste buds on a journey, to the flavours that were so unimaginably exotic when these books were written in the 1950s and 60s. Tom Jaine, former restaurateur and editor of The Good Food Guide, came of age when the Bond books were written. He remembers sneaking a copy of Casino Royale from his parents’ book group and being transported by it’s exoticism. The food was completely beyond the imagination for a post-war generation who were newly out of rationing. We meet Edward Biddulph, archaeologist by day, Bond enthusiast by night who has written Licence to Cook, in which he recreates the meals in the Bond books. Edward teaches Sheila how to make Bond’s most iconic dish - scrambled eggs. Biographer Andrew Lycett explains how the appetites of Ian Fleming made it into James Bond’s own tastes. And food journalist Clare Finney connect with the desire to be transported on a culinary adventure when the world around you is rather drab. Presenter: Sheila Dillon Producer: Emma Weatherill

A year after the UK was first put into lockdown, Sheila Dillon catches up with some of those who have been keeping the nation fed. If you listened to news reports, you might have thought getting food in lockdown was all about supermarkets and delivery slots, but as we have been hearing during the past year, it has been quite a bit more complicated than that. Coronavirus and lockdown has reset our minds to local and opened our eyes to how widespread hunger is in Britain. In this episode, Sheila brings together the Chief Executive of the UK's largest and longest-running food redistribution charity, Fareshare; the owner of a Rhondda convenience store who during the year has started a new online-delivery business; a London cheesemonger who has seen producers alter and adapt for a changed market; and she meets a pastry chef who has given up the restaurant business to deliver cakes and treats from her home. So what have we learned during this past year about our food supply chains, and how are we doing things differently? And how much of what has changed will last forever? Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Brewer Jaega Wise looks into the history of the oak barrel, and hears how despite their shape, sizes and names having barely changed in hundreds of years, their use for flavouring drinks really has. There are an estimated 25 million casks in Scotland, mostly filled with Scotch whisky. Although their contents could not be more Scottish, the casks themselves are generally not. We find out why most in fact originate in the United States, and from one State in particular.. Kentucky. Jaega speaks to Scottish distillers about why they use second-hand casks for maturation, how different varieties of oak can impart different flavours, and why some are keen to get more Scottish oak casks in use. She meets beer brewers, who are using oak to create new flavours for a new generation of drinkers keen to try alternative flavours. And she hears why English wine makers might prefer to age in oak compared with vintners in warmer climates. Plus as the number of coopers in the UK starts to creep up again after years of decline, Jaega meets one of William Grant and Sons' newest recruits. Dylan Carter worked as a chef before being furloughed during the Covid pandemic, and has recently successfully become an apprentice cooper. Presented by Jaega Wise Produced in Bristol by Natalie Donovan

Dan Saladino looks at the future role of genome editing in food and farming. A public consultation is underway on technologies such as CRISPR. What could it mean for farmers and consumers? Unlike transgenic technologies (in which DNA is moved from one species to another), genome editing can be used to create changes to the DNA of plants and animals within a species. Helping to explain how the technology works is a plant biologist working at Cold Spring Harbour in the United States, Zach Lippman. He's using CRISPR to create new types of tomato plants, some of which are higher yielding, more compact and better suited to urban agriculture. Meanwhile, Dr Mike McGrew, a molecular biologist based at the Roslin Institute in Scotland describes how genome editing might help result in future breeds of chickens that are completely resistant to avian influenza, a serious problem for all forms of poultry production. The public consultation has been prompted by the UK government's desire to change the legal status of genome editing. At present, because of a decision by the European Court of Justice back in 2018, the technology is as strictly regulated as all other forms of genetic modification. Brexit makes it possible to diverge from the EU's position. Lawrence Woodward of the campaign group Beyond GM has concerns over the process. For such a powerful technology, one that could potentially transform the future of food and farming, he argues we need a much bigger public debate. Farmer Guy Watson of Riverford Organic and Philip Lymbery of Compassion in World Farming both fear the technology will result in more intensive, industrial forms of production. Gideon Henderson, DEFRA's Chief Scientific Adviser gives his response. Produced and presented by Dan Saladino.

What is the current school meal model, how well is it working and how has the pandemic highlighted existing problems and created new ones?More importantly, given the very public problems that have cropped up in recent months, how can the system be improved and made more sustainable and resilient?Sheila Dillon brings together a panel of school food visionaries to re-imagine the way we provide meals to pupils across the UK, and consider whether and how we could change the system for the better.They are Jeanette Orrey - a former dinner lady and winner of the BBC Food and Farming Awards Cook of the Year, now a school meals campaigner and co-founder of Food for Life, an organisation focused on transforming school food and food culture; Nicole Pisani - a former head chef at Yotam Ottolenghi’s London restaurant NOPI, now a school chef and co-founder of the organisation Chefs in Schools, bringing together chefs and teachers to change attitudes to school meals and food education; and Christina Adane - a food poverty activist and chair for the Youth Board of BiteBack2030, a youth-led movement on a mission to fight child obesity and give young people access to healthy food and lifestyles.The panel also hear from past programmes that featured schools doing something special around food provision: St Winnow’s School in Cornwall, Logie Primary School in Moray and Washingborough Academy in Lincolnshire.Presented by Sheila Dillon Produced for BBC Audio in Bristol by Lucy TaylorPhoto: Washingborough Academy's Chef Michael Richardson prepares meal boxes for delivery during the pandemic (2020).

The past 12 months have been tumultuous for us all. But imagine, for one second, how it would have been without a cup of tea? In the first three months of lockdown, we spent an additional £24 million on tea and coffee according to research firm Kantar. And despite tea trends diverging from the traditional cuppa over the years, the UK and Ireland remain two of the top tea drinking nations per capita, in the world.In this programme Jaega Wise looks at the connections we've built over tea, and why it plays such an important role in our lives. From the intricately performed traditional Japanese tea ceremony, courtesy of Camellia Flower Teahouse in Kyoto. To the significance, and potentially health giving ritual, of a brew between friends as uncovered by Newcastle University's Dr Edward Okello. And she focusses on a tea ritual of a very different kind - the art of tea tasting with Twinings Master blender Rishi Deb.Presented by Jaega Wise. Produced in Bristol by Clare Salisbury.

The writer Charles Campion, who passed away recently, was an obsessive collector of food stories. With the help of Jay Rayner, Cyrus Todiwala, Nigel Barden, Mark Hix and Angela Hartnett, Dan Saladino finds out why. Charles had first worked in advertising, then became a chef in his own hotel-restaurant and eventually turned to food writing. He made numerous appearances on The Food Programme and was a longstanding judge in the BBC Food and Farming Awards. As Jay Rayner explains in this edition, 'the food world will be all the poorer for him not being in it.' Produced and presented by Dan Saladino. Photo credit: Dominick Tyler.

Amar Latif, entrepreneur and presenter, became the first blind contestant on BBC One's Celebrity MasterChef in 2019. During the series he inspired viewers, sighted, blind and partially sighted, as well as the MasterChef judges with this recipes and flair for flavours. Amar is one cook speaking to Sheila Dillon about his culinary inspiration and his rejuvenated enthusiasm for cooking. Sheila also speaks to double world champion, Paralympic Gold medal winning tandem cyclist, lifetime home cook and healthy food blogger Lora Fachie MBE about what role cooking has played in her life and career. And blind writer Simon Mahoney explains why he was inspired to write his first cookbook when he taught himself to cook after his wife, "his eyes" passed away. Sheila hears food stories and kitchen inspiration for aspiring cooks, whether sighted or blind.Presented by Sheila Dillon. Produced in Bristol by Clare Salisbury.

COVID-19 may have pushed it from the front pages, but the refugee crisis rages on around the world, fed by war, famine and political persecution; and that’s before you even factor in a global pandemic.In this programme, Sheila Dillon explores the remarkable stories of asylum seekers and refugees in the UK, forging new lives and careers through food.She hears from Josie Naughton, co-founder and CEO of refugee aid organisation Choose Love; Chernise Neo and her team at Proof Bakery in Coventry, an artisan bakery that trains and employs refugee women; Jess Thompson, the founder of Migrateful - a social enterprise where asylum seekers and refugees teach cooking classes, passing on dishes from their homelands - and one of their teaching team, Ahmed Sinno; and catches up with Chef Imad Alarnab, ahead of the opening of his London restaurant. Rebuilding your life in a different country, learning a new language, integrating into a new community: none of this is easy. But cooking and sharing food can offer some rare common ground, bringing people together no matter where they're from. Presented by Sheila Dillon Produced in Bristol by Lucy Taylor

Dan Saladino finds out what the Brexit deal means for the fishing industry. Some exports and logistics companies have seen problems along the supply chain into Europe. Is this just a glitch or a long term issue?With the UK now outside of the EU's Single Market and Customs Union, new border controls are in place and a new system for exporting goods is in place. One exporter working under this new system is David Noble whose business is based on the Scottish west coast. He describes the delays he has experienced and the extra costs he has encountered. The company which moves most of the UK's fish across Europe is called DFDS. The head of their 'cold chain', Eddie Green explains the range of factors that disrupted fish exports, from confusion over paperwork to IT system failures. Dan also looks at some of the longer term questions being posed by the Brexit deal, for example, how much extra fish do we now have access to? To answer this Dan has some help from Radio 4's More or Less team who not only examined the stats behind the UK's new quota regime but also explained the calculations in a sea shanty (lyrics were by Kate Lamble, to a traditional tune, arranged by Freda D’Souza and mixed by James Beard. The singers were David Denyer, Sophie D'Souza, Will Ashcroft and on bass Moose).The UK's exclusion zone is also on the agenda. It had been expected to be set at 12 miles but in the Brexit deal it stands at six miles from the coast. People from the industry explain why this is a big issue for them.But what about the role of British consumers? Can our eating habits help shape the future of the post-Brexit industry? Chef Mitch Tonks explains why we need to eat a more diverse range of fish to help our fishers. Produced and presented by Dan Saladino.

As scientific evidence grows showing an urgent need for us to reduce the environmental impact of food we eat, Sheila Dillon looks for practical ways we can change our diets. From increasing UK investment in plant protein, to producing meat differently; from embracing veganism to counting carbon.She speaks to chef Tom Hunt, author of 'Eating for Pleasure, People & Planet'; farmer Ed Dickson of 'Wild By Nature'; British pulse entrpreneur Nick Saltmarsh of 'Hodmedod'; food writer Hattie Ellis and Edwin Bark, CEO of plant based meat manufacturer 'Plant & Bean'. Presented by Sheila Dillon. Produced in Bristol by Clare Salisbury.

BrewDog to a lot of people are almost synonymous with 'craft beer.' They are everywhere from supermarkets to off licences and have their own chain of bars across the country and abroad. They also have tens of thousands of loyal fans who have invested in the company through their 'equity of punks' scheme.They have generated a fair amount of controversy and infuriated some in the beer world. But no one can deny the huge impact they have made on the way we drink in this country.In this programme, brewer Jaega Wise investigates the phenomenon of BrewDog, how from humble beginnings they have helped craft beer become a British staple through brash and controversial marketing and taking huge risks in business and beer.Founders James Watt and Martin Dickie, who have just published a book BrewDog: Craft Beer for the Geeks, talk about their 13 years running one of the most exiting but controversial drink brands in the UK.She also talks to some if the investors in the 'equity of punks' scheme (EFPs) about why the company has become an important part of their lives, to the beer writer Pete Brown about his new book Craft: an Argument.Presented by Jaega Wise Produced in Bristol by Sam Grist

Dan Saladino tells the inside story of Nobel Peace Prize winners the World Food Programme.Produced and presented by Dan Saladino.

Christmas is over, everyone’s eaten too much – and yet, there’s still a mountain of leftover goodies, from the turkey to the cheese board, from the veggies to the fruit cake. So how can we make the most of festive leftovers? And for that matter, leftovers at any time of year? Because this isn’t just about reducing the 4.5 million tonnes of food that UK households waste every year, it can also be a route to some seriously delicious dishes…Sheila Dillon gets creative in the kitchen while finding out more about the leftovers ethos from cook and author Melissa Hemsley, food-loving writer Bill Buford, and author and journalist Debora Robertson; along with tips for up-cycling the remainders of festive feasts from School of Wok's Jeremy Pang, Gardeners' World's Frances Tophill and BBC Food's Emily Angle.Presented by Sheila Dillon; produced by Lucy Taylor in Bristol.Pictured: BBC Food's Ultimate Festive Cheese Toastie from Sarah Cook. Find the recipe at www.bbc.co.uk/food.

Christmas will be different this year, but it doesn't mean it should be any less delicious.Sheila Dillon is joined by cooks who know about cooking for Christmas. She pays food writer Nigel Slater a socially distanced festive visit to talk about one of his favourite seasons in the kitchen. Baker, writer and doctor Tamal Ray, who cooked his family Christmas dinner solo for the first time in 2019, shares his learnings and gives advice for last minute Christmas desserts. Brothers and co-founders of 'Original Flava' Craig and Shaun McAnuff share memories of Christmases past and their ideas for festive party drinks. While writer Kate Young, author of "The Little Library Christmas" speaks to Sheila about making new culinary traditions and embracing the downtime the festive period can provide. And in a year where get-togethers might just look a little bit different, outdoor cook and BBQ expert Genevieve Taylor proves the cold isn't an excuse not to keep cooking al fresco and designs a full Christmas dinner for the fire. With a few days to go before the big day, and whatever's on the menu this year, The Food Programme and friends guarantee a bit of Christmas cheer.Presented by Sheila Dillon. Produced by Clare Salisbury for BBC Audio Bristol.

Sheila Dillon is joined by baker and chocolatier Selasi Gbormittah and chocoholic comedian Sue Perkins to celebrate the present and future of the British chocolate bar. They look to a new generation of UK bred 'Willy Wonkas', chocolate makers large and small, from South East London to West Wales. And Sheila tracks down one major chocolate player disrupting the international market with its bold designs, flavours and business model focussed on ending child slavery in cocoa production. The last of a two part chocolate special of The Food Programme.Produced by Clare Salisbury for BBC Audio Bristol.First broadcast on BBC Radio 4 in December 2020.

Dan Saladino explores the origins of cacao, from the bean's journey from central America to Europe and the rise of the chocolate bar.The first of a two part chocolate special of The Food Programme.Produced and presented by Dan Saladino.First broadcast on BBC Radio 4 in December 2020.

Whether it's a recipe book full of mouthwatering meals, a deep dive into the science of what we eat or a collection of must-try cocktails, books about food and drink have the power to educate, entertain and enthrall - all in the comfort of your own home. And this year, that's been more important than ever!The Food Programme's presenting team - Sheila Dillon, Dan Saladino, Leyla Kazim and Jaega Wise - gather for their annual book summit, sharing their favourite titles of 2020 and hopefully giving some festive gift inspiration along the way...Plus tales from Iceland's 'Jolabokaflod' Christmas book tradition with Christopher Norris, this year's food and drink book sales chart with The Bookseller's Tom Tivnan, and a first book launch for former BBC Food and Farming Award winners, The Seafood Shack...Produced by Lucy Taylor in Bristol.Featured books include:- Spoon-fed by Tim Spector - Nose Dive by Harold McGee - Root Stem Leaf Flower by Gill Meller- Borough Market: Edible Histories by Mark Riddaway - The Rangoon Sisters: Authentic Burmese Home Cooking by Amy Chung and Emily Chung - Community Comfort: Recipes from the Diaspora compiled by Riaz Phillips- Free the Tipple by Jennifer Croll - Wine from another Galaxy: Noble Rot by Dan Keeling and Mark Andrew - How To Drink Without Drinking by Fiona Beckett - Red Sands by Caroline Eden - Oats in the North, Wheat from the South by Regula Ysewijn - Eat Like The Animals: What Nature Teaches Us About Healthy Eating by David Raubenheimer and Stephen Simpson

What do we mean by chlorinated chicken? Why is it such a bad thing? What exactly are the UK standards that we’re so keen to promote and protect? To what extent can shoppers afford to prioritise animal welfare over price? And will the government keep its pledge not to undercut our food producers?Using “chlorinated chicken” as a starting point, Charlotte Smith considers the questions around a future trade deal with the US - and others - on the British food sector.She speaks to Cath Elliston from the youth-led movement BiteBack about its ‘Save Our standards’ campaign – and asks US Secretary of Agriculture Sonny Perdue why we should import US poultry.Charlotte discusses current UK poultry production standards and how we compare to other countries with Dr Siobhan Mullan from Bristol Veterinary School, and visits Gloucestershire farmer Charles Bourns, who sees a growing market for higher welfare chicken.We also hear from the Centre for Retail Research’s Professor Joshua Bamfield on consumer purchasing trends, and get more detail on our trade deal options from Emily Lydgate, a senior lecturer in law at the University of Sussex and deputy director of the UK Trade Policy Observatory.Presented by Charlotte Smith, produced by Lucy Taylor in Bristol.

Raymond Blanc has spent decades growing an orchard at Le Manoir. An orchard Raymond has planted with 2500 rare trees from in the hope of saving lost and endangered varieties. He explains to Dan Saladino why the orchard might end up being his greatest legacy, a story he has captured in his book, The Lost Orchard. He also selects five different apples that help tell his life story. Dr Joan Morgan, the world's leading pomologist, described as the 'Queen of Apples' helps to tell the stories of the varieties Raymond has chosen.Produced and presented by Dan Saladino.

Universities have become big business in the UK in recent decades - educating around 2.3 million students, with an annual operating expenditure of over £37 billion at the last count.But since the start of this academic year, we’ve heard massively mixed reports on how universities are coping; not least, with managing food provision. In a term when COVID-19 has put new and unexpected pressures on existing frameworks the response from institutes has been hugely varied, from teams rising to the challenge and delivering innovative meal solutions, to “disgraceful profiteering". The situation's prompted student petitions, protests and even rent strikes. So what has this unprecedented clash of virus, education and money taught us about the UK’s centres of learning – and what lessons have they learned, to help things run more smoothly next year?Presented by Sheila Dillon. Produced in Bristol by Lucy Taylor.

It's been five years since Nadiya Hussain left the Great British Bake Off tent victorious, inspiring and instilling confidence in wannabe bakers across the UK. In that time, Nadiya has presented eight TV series and a one off documentary and written 11 books. No surprise then that as a child Nadiya was academic, loved exams and says that in everything she's done in her life since, she has always strived to be the best she can possible be.Leyla Kazim sits down for a conversation with the baker from Luton who has become one of the UK's most beloved TV cooks to ask about her teenage years, her family life and the discrimination she's faced making her way in a majority white food industry. Along with her friend and fellow baker Tan France, she reflects on the significance of her winning the Great British Bake Off all those five years ago.Presented by Leyla Kazim. Produced by Clare Salisbury for BBC Audio in Bristol.

Food can tell us a lot about our politicians, at least that seems to be what we think. We love to see them eat and we obsess about what goes in their mouths. It can be a high-wire act. Do it right to prove that you are just like your voters but do it wrong and you are a slob, a phoney or a weirdo.In this week’s food programme Sheila Dillon investigates the power of public eating in political campaigning. We talk to Trump’s former communications Director Anthony 'The Mooch' Scaramucci about the president’s love of fast food and why he communicates so well through what he eats. Ed Miliband’s former advisor Ayesha Hazarika tells us why photos of him eating a bacon sandwich had measurable effect on the 2015 General Election. We also talk to James Beard winning photo journalist Gary He about his time with some of the Democratic Candidates taking photos of every single thing they ate.Presented by Sheila Dillon Produced by Sam Grist for BBC Audio in Bristol

This year’s autumn run of Jewish holy days has been like no other; but even with coronavirus-related restrictions in place, food and community has remained at the heart of celebrations for Rosh Hashanah, Yom Kippur and Sukkot. Leyla Kazim hears from a socially distanced Sukkot meal in North London hosted by Rabbi Daniel Epstein and his wife Ilana - founder of the Jewish food and heritage organisation Ta'am - along with their son Jacob, and their guest: long-term friend and comedian Rachel Creeger, whose anecdotes about her family's passion for traditional dishes have played a key role in her stage act.Leyla also receives a festival food diary from Rabbi Dovid Lewis and his family in Manchester; chats to singer-songwriter Jessie Ware and her mum Lennie about how they brought Jewish food culture to the table in their Table Manners podcast and new cookbook; and gets some insight into how traditional fare is getting healthier with food writer Judi Rose.Through stories of food, family and feasting, Leyla discovers how Jewish communities in the UK are adapting festivities to the current climate, and the modern world.Produced in Bristol by Lucy Taylor.

Dan Saladino visits shepherd and writer James Rebanks whose farm in Cumbria spans three generations. What does can that history teach us about where food and farming go next?In his latest book English Pastoral: An Inheritance James Rebanks provides an insiders account of the seismic changes to farming from the 1960s to the present day. Farming became brilliantly productive, he argues , but ecologically destructive. He explains how Cumbria's landscape was transformed by more intensive agriculture, and what we can do now to bring life back to the soil, to natural habitats and still the produce the food we need.Produced and presented by Dan Saladino.

Biscuits aren’t just a classic accompaniment to a cuppa: they’re also somehow an edible comforter - very often providing a link to childhood, to family, to happy memories. And of course, giving that all-important sugary pick-me-up. All of which goes some way towards explaining why, over just one month of lockdown, the UK spent an extra £19 million on biscuits, according to market research firm Kantar; and why baking biscuits helped keep so many of us sane during what's been a tough year.But there is more to the humble biscuit than comfort. This is a food that helped shape wartime rations, that was front and centre of Britain's factory revolution, that formed the basis for an industry that employed thousands and shaped neighbourhoods - and today, remains a key component of the UK's food manufacturing and trade sectors.So what's the secret to their success? Sheila Dillon finds out.Produced by Lucy Taylor for BBC Audio in Bristol.

Dan Saladino tells the story of wheat from the domestication of wild grasses in the Neolithic Revolution through to the controversial Green Revolution of the 20th century.

March 2020. Supermarket shelves were bare, restaurants and takeaways were closed, schools and workplaces closed. Perhaps it's no surprise then that all around the world, people started getting creative in the kitchen. But as Leyla Kazim finds in this programme, some cooks took lockdown cooking to a whole new level.Warwickshire cook Dan Fell made headlines for sharing his 'perfect' fried chicken recipe after spending 18 months testing it. In New York, journalist and chef Bill Buford became obsessed with cooking the perfect roast chicken. And journalist Kate Ng spent her days emulating the perfect crimps on her Grandmother's curry puffs. It seemed we'd become culinary perfectionists in our own kitchens.For Leyla Kazim, lockdown was all about baking the perfect sourdough loaf. In this programme she wants asks why so many of us became obsessed with creating the perfect meal, and what the quest for perfecting a dish says about us. She speaks to long standing recipe obsessives food writer Felicity Cloake and 'obsessional' Youtube cook Alex.Presented by Leyla Kazim. Produced by Clare Salisbury for BBC Audio in Bristol.

Dan Saladino and his dad Bobo (a former ice-cream man) talk Mr Whippy, 99s and Screwballs. Together Dan and Bobo (who also used to work in restaurants) have explored the wonders of pizza, and looked at the rise of 'Spag Bol,' Now they turn their attention to the history, science and magic of ice-cream on wheels.Featuring John Dickie (author of Delizia and The Craft) and Polly Russell (British Library) on the history of ice cream.Graphic novelist Matthew Dooley (who drew the image for this edition) talks about his book Flake, a drama set in the world of ice-cream vans.Produced and presented by Dan Saladino.

In 2019, Romy Gill met Randeep Singh, CEO of NishkamSWAT (Sikh Welfare & Awareness Team). 10 years previous, Randeep and his colleagues had a moment of realisation. More than 200 people in their immediate local community were living without a home. They were hidden from normal life, living beneath bridges or in refuse collection rooms. Together, they decided they could do something to help them, and they begun a project cooking hot meals and sourcing food donations. But they didn't stop there. NishkamSWAT was only in it's infancy. More than a decade on, Randeep and his central team now co-ordinate a fleet of vans, and more than 1000 volunteers, who gather several times a week to provide food and drinks, health services and support at locations across the country and the world. The project comes from the Sikh concept of 'Langar', a volunteer run kitchen found in Sikh temples, and inspired by the message of Guru Nanak. But this is food for anyone who needs it.Then in March 2020, Covid-19 struck and the UK went into lockdown. Suddenly the number of people out on the streets increased, with many people who'd been working in hospitality suddenly out of work. So how have Randeep and his 'different kind of SWAT team' managed to keep running the food service which so many have come to rely on? In this programme, we hear Romy Gill cooking with volunteers, and serving people in central London last year. And Randeep tells how his team have managed to keep their food service going under challenging circumstances. Romy also speaks to chef Ravinder Bhogal of Jikoni restaurant, one of the chefs inspired to help.Presented by Sheila Dillon with Romy Gill. Produced by Clare Salisbury.A BBC Audio Bristol production for Radio 4

Prime Minister Carolyn Steel joins Sheila Dillon for this special edition of The Food Programme from the year 2030. Sheila discusses the prime minister’s rise to power after Britain saw food shortages and riots in the 2020s and what it is like to now live in Sitopia - a land with food at the centre of everyone’s lives. After meeting the prime minister in the Rose Garden, which is now a bounteous vegetable garden, Ms Steel and Sheila take a walk around London to see the radical changes to the country. She meets Chris Young from the Real Bread Campaign to hear about how the banning of industrial bread has created thousands of jobs in bakeries. Sheila holograms with Stephen Ritz, founder of The Green Bronx Machine, to hear how his pioneering work inspired the prime minister to turn school playing fields into gardens and classrooms into kitchens. And they speak with ‘agriwilding’ farmer Rebecca Hosking to see how nature and farming now coexist. Back in the Rose Garden Sheila interviews the Chancellor of the Exchequer, Patrick Holden - who in 2020 was the chief executive of The Sustainable Food Trust - to question him on how Britain can afford to live in Sitopia without a substantial raise in taxes. Prime Minister Steel explains how the Good Food Revolution all began after her book ‘Sitopia: How Food Can Save the World’ was published in 2020. Presenter: Sheila Dillon Producer: Emma Weatherill

This year has already been a big one for food-related events and announcements - from the impact of Covid-19 and panic buying stripping supermarket shelves, to high-profile campaigns around school holiday hunger, to the government's plan to tackle obesity, to the recent launch of Part One of the National Food Strategy.So what does all this mean for the UK's food future?Sheila Dillon is joined by industry experts, to discuss how our food system could and should change in future, and answer questions from listeners and special guests about what those changes might mean and involve.The panellists are Helen Munday, chief scientific officer for the Food and Drink Federation and President of the Institute of Food Science and Technology; Dee Woods, a food educator, co-founder of Granville Community Kitchen and member of the Food Ethics Council; and Chris Elliott, Professor of food safety at Queen's University Belfast and founder of the Institute for Global Food Security. Sheila also speaks to Henry Dimbleby, author of the National Food Strategy, about the first instalment.Produced for BBC Audio in Bristol by Lucy Taylor.

Jaega Wise and Dan Saladino investigate the hidden story of slavery in our food. Between the 17th century and into the 19th, twelve million enslaved Africans were transported to the Caribbean and into the rest of the Americas. Their work transformed industries, including tobacco and cotton, but it was their agricultural labour that made the biggest impact on the world. The modern food system as we know it would not exist without the centuries of the brutal slavery put in place by European powers. The food we eat today, our palates and even the shapes of our bodies, are all a part of the legacy of slavery. And the biggest commodity of all was sugar. Jaega and Dan tell this story with the help of James Walvin, a writer and academic who has spent fifty years researching the role of slavery in making the modern world. Walvin argues that we still haven't acknowledged this fact, and to move forward we will need to come to terms with this history. The most tangible part of lives is in what we eat and drink; tea, coffee, chocolate, all were ingredients made possible with slavery and all were bitter products made palatable with the sugar of slavery. Dan also speaks to Michael Twitty, author of the Cooking Gene, and as an African-American cook, someone who has recreated the lives of enslaved people working in kitchens on plantations. Produced by Dan Saladino.Photo by Johnathan M. Lewis