The Food Programme

BBC

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Gastronomia
Ogni settimana

Investigating every aspect of the food we eat

7 ago • Accesso anticipato per abbonati

Eating Octopus

Since January 2025, thousands of tonnes of common octopus, usually found in the Mediterranean, have been landed by fisherman off the south coast of England. But it’s still not a regular feature on UK menus. In this episode of the Food Programme, Jaega Wise heads to Brixham fish market to find out more about what’s happening, and visits seafood restaurants taking alternative approaches to the challenge. Rockfish owner and chef Mitch Tonks talks her through the difficulties of cooking octopus, and marine ecologist Bryce Stewart at Plymouth University explains why the creature could be here to stay. Jaega also explores what puts people off eating octopus - from tentacles to extreme intelligence. And we head to Guernsey to meet a fisherman whose business has been severely impacted, and try some “Octodog”. Produced by Tory Pope.
1 g fa

What Happened Next?

Leyla Kazim revisits some of The Food Programme's most memorable stories to ask: what happened next? From 500kg of eels stranded in a holding tank in Gloucestershire and English olive oil being pressed in Lincolnshire, to the future of halloumi in Cyprus following an outbreak of Foot and Mouth Disease, and the impact of global politics on vegetables grown in Africa for UK consumers. Leyla returns to the people behind these stories to hear what happened after the programmes were broadcast. Listen to the original programmes: English Olive Oil https://www.bbc.co.uk/programmes/m002f00z Why Is Africa Feeding Us? https://www.bbc.co.uk/programmes/m002m1mz Halloumi and hellim: The story of an island and its cheese https://www.bbc.co.uk/programmes/m001jsc7 Eels and Elvers https://www.bbc.co.uk/programmes/m002lfhd Consider the Eel: Part 2 https://www.bbc.co.uk/programmes/m002t2kh Produced for BBC Audio in Bristol by Natalie Donovan
24 lug

Inside the Chocolate Crisis

Soaring cacao prices broke all records and then they crashed. Dan Saladino explores the fallout, the impact on farmers, their communities, industry players and chocolate lovers. Produced and presented by Dan Saladino
17 lug

How Pistachios Took Over

They’re in your chocolate, your gelato, even your coffee - pistachios seem to be everywhere at the moment - bolstered by the craze for Dubai Chocolate. In this episode Leyla Kazim asks what happens when the world seems to fall in love with one ingredient. She explores how the United States came to overtake traditional producers in the Middle East to become the world's largest pistachio grower, and hears about the nut's long history in countries such as Iran from Iranian-American food writer Anna Ansari. Meanwhile, Honey & Co.'s Sarit Packer and Itamar Srulovich demonstrate how versatile pistachios can be, creating both sweet and savoury dishes. Nick Moss, nuts market reporter at Expana, explains what's happening to pistachio prices and why forecasts for this year's harvest are lower than usual. Leyla also visits Green Lanes in Haringey, home to many Turkish and Middle Eastern businesses, to discover how pistachios have long been central to traditional desserts - and hears how rising prices are changing that. Finally, she meets Charlie Tebbutt, whose south London company Food & Forest imports nuts, including pistachios, from farms that are either avoiding irrigation or using agroforestry methods, as an alternative to the vast monocrops that supply most of the world's pistachios. Produced by Natalie Donovan for BBC Audio in Bristol
10 lug

Howzat? The Story of the Cricket Tea

Chef and broadcaster Romy Gill heads to the pavilion to explore cricket's relationship with food. She discovers that the supposedly British institution of the cricket tea was in fact a tradition imported from Australia in the 1880s. She visits Lord's - the Home of Cricket - and is given access to the kitchens to watch tea being prepared as well as receiving a tour of the Lord's museum to look through their culinary archives. She's made to feel welcome by the BBC Test Match Special team and reminisces over her own childhood cricket teas growing up in West Bengal in India. Romy explores the health of the cricket tea at a club level and heads to Stainland Cricket Club near Halifax in West Yorkshire to meet the inspirational Trish Wood who has helped bring cricket teas back to her club and John Fuller of Cricket Yorkshire who devised a competition to find the best cricket tea in the county. Robin Markwell reports from Stoke Gifford in South Gloucestershire on a decision by cricket clubs around Bristol who voted to no longer make cricket teas compulsory in their league after the pandemic. Presented by Romy Gill and produced by Robin Markwell for BBC Audio in Bristol with thanks to the BBC Test Match Special team.
3 lug

The Weight of the World

Why did obesity become a global problem? Professor of Diet and Population Health Susan Jebb explores a heavy history, our changing relationship with food and reasons for optimism. She believes we live in an 'ultra-processed food system' which drives more of the world's population towards health harming diets and a lifetime of being overweight or obese. But she also believes change is possible, and the conditions are right for a food systems change. Also featuring Hannah Ritchie of Our World in Data, Henry Dimbleby, author of the 2020 National Food Strategy, and Alicia Weston of Bags of Taste, a programme of change for people with few cooking skills on low incomes. Produced and presented by Dan Saladino.
26 giu

Could Food Do More in Cancer Care and Prevention?

Fifteen years after her cancer diagnosis, Sheila Dillon asks what role food could play in cancer treatment, prevention and recovery - and why it is still so often overlooked. Earlier this year, the Government published a new 10-year National Cancer Plan for England, aiming to save 320,000 lives and ensure three in four people survive at least five years after diagnosis by 2035. It’s been welcomed as an ambitious strategy, yet some say it has little to say about diet. References to food focus largely on reducing obesity - by making supermarkets to monitor and report on sales of healthy and unhealthy foods, and expanding access to weight-loss drugs. It also includes commitments to improving hospital food for children with cancer, and introducing prehabilitation programmes via the NHS App by 2028. So where does that leave food itself - in treatment, in recovery, and in the risk of relapse? Featuring interviews with: Clare Doney, the clinical lead for personalised care for the Northern Cancer Alliance covering the North East and North Cumbria. Dr Giota Mitrou, Executive Director of Research and Policy at World Cancer Research Fund International Prof. Robert Thomas, head of oncology at the Royal London Hospital for Integrated Medicine, part of University College Hospital and consultant oncologist at Addenbrooks hospital in Cambridge. Produced by Natalie Donovan for BBC Audio in Bristol Resources: https://mywellbeingspacenca.nhs.uk/ https://www.wcrf.org/living-well/living-with-cancer/cancer-and-nutrition-helpline/ These links will take you to an external website. The BBC is not responsible for the content of external sites.
19 giu

Food on the Move

Sheila Dillon heads out on the highway to investigate the world of food at motorway service stations. Historically they have been a place viewed as a functional stop-off for a "tea and a pee" and often maligned for the quality of their food. Motorway services enthusiast Dr David Lawrence from Kingston University talks through a short history of the Great British service station from Watford Gap and Newport Pagnell in 1959 through to present day. AA President Edmund King briefs Sheila on how his membership views motorway service food and Robin Markwell reports on the opinions of lorry drivers from Chippenham Pit Stop on the M4 in Wiltshire where more healthy eating options are now appearing on the menu. Dan Sutton from Roadchef - one of the largest motorway service operators - also gives his thoughts on what the British motorist is looking for when wanting to be fed on the motorway and argues that familiarity of brands is key. Sheila takes a trip to Tebay Services on the M6 in Cumbria to understand a different way of providing motorway service food. She meets the Dunnings family who have since opened services at Gloucester, Cairns Lodge in Lanarkshire and will soon open another at Tatton in Cheshire. Their ethos includes an emphasis on locally sourced, homecooked food. Sheila meets with their coffee and bread suppliers as well as touring their farm to understand how service areas might also be an engine for the local economy. Produced by Robin Markwell in Bristol for BBC Audio.

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