The Food Programme

BBC Radio 4

4.6 (109)
FOOD
UPDATED WEEKLY

Investigating every aspect of the food we eat

5 DAYS AGO

Once Upon a Mealtime

Whether it's Turkish Delight, chocolate cake or ginger beer - some of our earliest food memories are shaped by the books we read. In this episode Sheila Dillon goes down the rabbit-hole of children's fiction to discover why young readers find descriptions of food so compelling. She hears from bestselling children's author Katherine Rundell who insists on eating the food she features in her books. Katherine reveals what it's like to sample a tarantula in the name of fiction. Professor of Children's Literature Michael Rosen unpicks the themes of greed, temptation and fear that surface in both his work and that of Roald Dahl. At the Bath Children's Literature Festival Supertato author Sue Hendra and the illustrator Rob Biddulph talk about how children are drawn to the everydayness of food. The programme concludes in the Children's Bookshop in North London as the Food Programme presenters gather to discuss their favourite food books of the year for both younger and older readers. They are assisted by the bookshop owner Sanchita Basu de Sarkar and the author of The Chronicles of Wetherwhy Anna James. Presented by Sheila Dillon Produced for BBC Audio in Bristol by Robin Markwell This episode features extracts from The Lion, The Witch and The Wardrobe by CS Lewis read by Katherine Rundell, The Boy Next Door by Enid Blyton read by Miriam Margolyes (for BBC Radio 4 in 2008) and The Twits by Roald Dahl read by Kathy Burke (for Jackanory, BBC TV in 1995)

42 min
16 NOV

Fishing for Change

Five seafood species make up 80% of what is consumed in the UK – while at the same time the vast majority of what is caught in UK waters gets exported. But is that trend beginning to shift? In this episode, Sheila Dillon hears how initiatives like the "Plymouth Fishfinger" are hoping to make more use of fish that has often been seen as ‘by-catch’, and how seafood festivals are working to connect the public with local seafood, and can even help regenerate coastal communities. She also hears how the Fish in Schools Hero programme is working to get young people to try more seafood, and shows how simple it can be to prepare. Also featured are Ashley Mullenger (@thefemalefisherman) and tv chef and campaigner Hugh Fearnley-Whittingstall. Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan.

43 min
15 NOV

Frankopan on Food

Peter Frankopan, the author of Silk Roads and Earth Transformed, shares his insights with Dan Saladino on food, history and questions for our future. Produced and presented by Dan Saladino.

41 min
2 NOV

Back Stage Food – How performers eat before, during and after the show.

In this exploration of backstage food, Jaega Wise meets actors and musicians to find out how they eat to fuel their performance. The journey begins backstage at the Criterion Theatre in the West End, to meet stars of the hit musical Two Strangers (Carry a Cake Across New York) Dujonna Gift and Sam Tutty. From there Jaega chats to baker Stacy Donnelly who’s provided thousands of real-life pies for Waitress the Musical on broadway, and gets advice from nutritionist and dietician Jasmine Challis on the best diet to fuel dancers. She also heads to Joe Allen’s in Covent Garden, which is renowned for feeding Hollywood stars, and chats to author of “My Family and Other Rock stars”, Tiffany Murray, who’s written a memoir about watching her Mum Joan acting as chef for performers of the 70s such as Queen, Black Sabbath and David Bowie. And finally she’ll be getting to know popstar couple Sophie Ellis-Bextor and Richard Jones, to talk riders, eating on tour, and the breakfast Sophie can’t do without. Presented by Jaega Wise and produced for BBC Audio Bristol by Tory Pope.

42 min
25 OCT

Food Stories From Terra Madre

From the indigenous food of the USA to extraordinary cheeses from Ukraine, the wonders of fermentation to a revolutionary network of bakers, Dan Saladino shares stories of food and biodiversity at Slow Food's global gathering, Terra Madre. Produced and presented by Dan Saladino.

42 min
18 OCT

Eating on the Spectrum

Leyla Kazim explores how neurodivergence can affect the way people eat and experience food. The programme visits Aubergine Café in Cardiff, which is owned and run by autistic individuals, to meet the staff who explain why the café is needed and how it provides a better workplace for neurodivergent people. Leyla also speaks to expert dietitian David Rex, who supports children with autism facing eating challenges. She meets the parents of one of his patients, a four-year-old girl recently diagnosed with ARFID (Avoidant Restrictive Food Intake Disorder). David explains the role of "safe foods" and how they can both aid and complicate recovery. At The Holmewood School in north London, a specialist school for neurodivergent children, teachers and students share with Leyla how their new food technology kitchen is transforming some children's relationship with food, while also building skills and pride. And renowned chef Heston Blumenthal, owner of The Fat Duck restaurant, discusses his own experiences with ADHD and bipolar disorder. The programme also features: Kate Tchanturia, a professor of psychology in eating disorders at King's College London, who developed the PEACE pathway to support autistic people with anorexia. Lucinda Miller, clinical lead at NatureDoc and author of Brain Brilliance, a book of recipes and guidance for parents of neurodivergent children. Leanne Maskell, founder of ADHD Works, a company providing ADHD coaching. Presented by Leyla Kazim Produced for BBC Audio in Bristol by Natalie Donovan

43 min
11 OCT

The Champagne of Dairy and other drinks

Jaega Wise travels the country to meet the three finalists in the Drinks Producer category in this year's BBC Food and Farming Awards. Her journey takes her to Belfast and the Bullhouse Brewery which began life in a farm shed. Now thriving in an industrial estate, head brewer Will Mayne talks about his frustrations with the current alcohol licensing system in Northern Ireland which he says made it hard for him to open a pub and sell his beer. The controversial "Surrender Principle" means there's a cap on the number of issued pub licences which can be sold for one hundred thousand pounds each. Jaega also hears from Colin Neill - the chief executive of the trade body Hospitality Ulster - who believes the current system keeps standards high in pubs and does work for publicans. Then it's on to East Sussex and the producers of a fermented milk drink nicknamed "the champagne of dairy". Ki-Kefir was co-founded by Sam Murphy who started off making kefir in her London kitchen. It proved so popular with friends and family that she linked up with a dairy farm when she moved to the countryside to expand her production. She shows Jaega how kefir is made and discusses its potential health benefits. Lastly, Jaega travels to Scotland to see the country's oldest working distillery. The Glenturret Distillery in Crieff has been producing whisky since 1763, with a short break during the years of Prohibition. Distillery manager Ian Renwick hosts a tour and uncorks some 15-year old whisky in the tasting room. Jaega also mulls over the shortlisted three with the drinks journalist Olly Smith in a whisky bar in London. Presented by Jaega Wise Produced by Sam Grist and Robin Markwell Archive Clip from Saturday Kitchen on BBC1 from 14th Sept, produced by Cactus TV.

41 min
4 OCT

A Food Revolution in Ten Ideas.

Dan Saladino looks at 10 potentially planet changing ideas for the future of food, from a farm out at sea to a pioneering rethink on how we can feed cities. Dan meets the scientists, entrepreneurs and risk-takers focused on transforming the health of the planet, and us. Produced and presented by Dan Saladino.

42 min

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4.6

out of 5

109 Ratings

One major problem with this show:

26/01/2023

YolandaMP

It’s not long enough! I want the episodes to be at least twice as long - I love them! Keep it up!
Continuous Learning Journey

02/09/2022

Allysha Murray

This poddy is a non stop learning journey. The more you listen (even when repeating previous episodes) the more you learn and hear new things. Highly recommend for anyone involved or interested in food in one way or another. You won’t regret it.
A Down Under listener

20/04/2021

Keirapilly

I’ve been listening to the Food Prog for 2 years. What a wonderful discussion and insight into current food thoughts and practices.
Inspiring and Entertaining

11/06/2019

Australian Tracey

Listening in the car on my way to and from work the BBC Radio 4 podcast gets me thinking, smiling and feeling happy. The food industry is forever evolving, there will never be ‘nothing to discover’ and boredom doesn’t get a look-in. Inspiring people, exciting ideas, fascinating science and above all the best food conversations - thank you, thank you Sheila and team xx