The Food Chain

BBC World Service
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  • Every two weeks

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

  1. 13 hr ago

    How to order a restaurant meal like a pro

    With dining out becoming an increasingly expensive luxury, we find out how to order the perfect restaurant meal with top tips from a panel of seasoned pros. The Irish Times food critic, Corinna Hardgrave, veteran server and podcast host Brittany Felton and chef and hospitality advisor James Knight-Pacheco join Ruth Alexander to discuss how to make the most of a well-deserved meal from your hard-earned money. They cover everything from sharing dishes, whether to trust a waiter’s recommendations and if it’s best to stick to what you know – or try something more adventurous when visiting a restaurant with friends or family. We get the inside track from the diner’s table to the wait staff and of course the kitchen. Brittany Felton explains how her 15-year career as a server means she can quickly assess a table’s needs, even to the extent of working out what kind of meal and evening the diners would like to have. Corinna Hardgrave shares advice from her 20-plus years as a professional restaurant critic, including how to stay in control if you experience pushy or impatient wait staff when eating out. And chef James Knight-Pacheco shares his insight on when is the best time to order the special – and when to avoid certain dishes on a menu. Producer: Sam Clack and Niamh McDermott Sound engineer: Hal Haines (Image: Waitress taking the order of a group of friends eating at a restaurant - stock photo. Credit: Getty Images)

    26 min

  2. 24 Jun

    What to eat for a better night's sleep

    Many of us have our own theories about sleep. Perhaps it's avoiding coffee after lunch, drinking chamomile tea before bed, or having a warm glass of milk. But what does the science actually say? In this episode of The Food Chain, Ruth Alexander explores the relationship between food and sleep, asking whether changing what we eat and drink can help us get a better night's rest. Professor Marie-Pierre St-Onge, Director of the Center of Excellence for Sleep & Circadian Research at Columbia University, explains what decades of research have revealed about the links between diet and sleep quality. She discusses why poor sleep can change our food choices, how certain dietary patterns are associated with better sleep, and why scientists are increasingly interested in nutrients such as fibre and tryptophan. Sleep physician Dr Allie Hare, President of the British Sleep Society, brings the perspective of the clinic. She explains the questions patients ask most often, from caffeine and alcohol to herbal remedies and sleep supplements, and discusses some of the biggest misconceptions people have about improving their sleep. Together, they discuss whether there really are "sleep foods", what role meal timing might play, and how social media trends and expensive supplements can distract us from the basics. Along the way, they answer listeners' questions and share practical, evidence-based advice on the changes you can make today to improve your chance of a good night's sleep tonight. If you'd like to get in touch with the programme, please email: thefoodchain@bbc.co.uk Producer: Izzy Greenfield Sound engineer: Hal Haines (Image: A woman with brown hair, holding an orange cushion, yawns while standing next to an open fridge full of food. Credit: Getty Images)

    26 min
  3. Why do we love smoky flavours so much?

    17 Jun

    Why do we love smoky flavours so much?

    The history of smoking foods stretches back many years, but when did what began purely for preservation become a highly sought-after flavour? In this episode of The Food Chain, Ruth Alexander explores the origins of smoked foods and finds out why their flavours are so appealing to so many people around the world. She visits a smokehouse run by Michael Price in the port city of Lancaster in north-west England, where he explains the techniques used to flavour a variety of fish, as well as some of the more unusual demands he’s received from chefs. We learn about the science behind smoked flavours from Professor Heather Smyth, a flavour chemist and sensory scientist at the University of Queensland in Brisbane, Australia. And food historian, Professor Ken Albala, walks us through thousands of years of history via a meal prepared using his own home smoker in Stockton, California. We also investigate the impact of EU legislation with the European Food Safety Authority, following a European ban on several smoke flavour additives, and ask what this might mean for the future of smoked foods. If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk Producers: Sam Clack and Izzy Greenfield Sound engineers: Jack Wilfan and Hal Haines (Image description: racks of fish fillets inside a smoker)

    26 min

  4. 11 Jun

    Can music change the way food tastes?

    Music is part of the backdrop to millions of meals every day. But what if it is doing more than simply creating atmosphere? In this episode of The Food Chain, Rumella Dasgupta explores the growing evidence that sound can shape the way we experience food and drink. From scientists studying how the brain combines hearing and taste, to chefs designing dishes around playlists, we ask whether music has become an ingredient in its own right. Chef Gaggan Anand explains why music sits at the centre of his restaurant in Bangkok, where sound, lighting and food are carefully choreographed into a single experience. Cognitive neuroscientist Ophelia Deroy shares research showing how music can influence our perception of sweetness, bitterness and texture, and explains why flavour is far more than what happens on the tongue. We also hear from Ola Sars, founder of the business music platform Soundtrack, whose company helps restaurants, cafés and hotels tailor the music they play. He shares research suggesting that the right soundtrack can influence customer behaviour and even affect sales. But not everyone is convinced. Dan Keeling, co-owner of London's Noble Rot restaurants and a former music industry executive who signed artists including Coldplay and Lily Allen, explains why he has chosen not to play music in his dining rooms at all. From silent restaurants to carefully curated playlists, from neuroscience labs to commercial dining rooms, we explore the increasingly important role sound plays in the way we eat. If you'd like to get in touch with the programme, please email: thefoodchain@bbc.co.uk

    26 min
  5. Can I save the family restaurant?

    3 Jun

    Can I save the family restaurant?

    Running a restaurant is hard. Long hours, tight margins and constant stress. In this week's programme Rumella Dasgupta travels to Edinburgh, Scotland, to meet Lisa He and her mum Sophie. Lisa has just put her life and acting career on hold, to try and help her mum save the family's restaurant, the China Star. A video she made documenting her attempt has gone viral, with more than fifteen million views. But is a viral video going to be enough to turn a failing business into a success? Lisa's got to fix the sprawling menu, digitise the paper ordering system and cut costs. Lisa and Rumella meet restaurant turnaround expert David Hopkins from the Fifteen Group in Canada, who's on hand to give advice and to explain why restaurants are such difficult businesses to run. Meanwhile the Mand family in Sydney Australia know only too well what Lisa and Sophie are going through. Last year, son Bhav documented his fight to save his dad's failing restaurant. So how's it doing now? And, in such a difficult industry, when is the right time to walk away? Rumella hears from Carleigh Bond, who made the tough decision to close her vegan fast-food restaurant Forked Up in October 2025. Producers: Lexy O'Connor and Beatrice Pickup. Sound Engineer: Andrew Mills Image description: Lisa He and mum Sophie in their restaurant, The China Star. Lisa is looking at mum and smiling. (Credit: BBC)

    26 min

  6. 27 May

    The business of food tours

    Food tours are becoming one of the fastest-growing parts of the travel industry, with tourists increasingly choosing to explore cities and cultures through what they eat. In this episode, Ruth Alexander explores the global rise of guided food experiences and the people building businesses around them. In Manchester, food tour guide Julia Fairburn takes Ruth through some of the city’s best-known food spots, explaining how successful tours combine local history, storytelling and carefully paced eating experiences designed to leave visitors with lasting memories. Eric Wolf, founder and executive director of the World Food Travel Association in Valencia, Spain, explains how food tourism has expanded worldwide into a multi-billion-dollar industry, as travellers increasingly seek authentic and immersive culinary experiences. We also hear from Judith von Prockel, who began creating holidays centred around food experiences more than two decades ago, long before culinary tourism became mainstream. She reflects on how attitudes towards food travel have changed and why people are increasingly planning trips around what they want to eat. And in Malaysia, Pauline Lee from Simply Enak describes the work involved in creating memorable food tours in a growing and increasingly competitive market, where guides must balance logistics, hospitality and cultural storytelling alongside the food itself. From hidden local gems to global tourism trends, we explore why food tours have become big business — and what travellers are really looking for when they book them. If you’d like to get in touch with the programme, please email: thefoodchain@bbc.co.uk Producer: Izzy Greenfield Sound engineer: Andy Mills Picture: Simple Enak

    26 min
  7. The craft of the cocktail

    20 May

    The craft of the cocktail

    Making cocktails isn't just about flair - bottles spinning through the air as the bartender puts on a show. It's about precision, perfectionism and people skills. Ruth Alexander meets three world-class bartenders to hear stories about their most glamorous customers, the dangerous ones, and what it takes to make the perfect drink. Hear about the highs and lows; from the glamour of working on a movie set to the what happens when customers turn nasty. What's it like to make this challenging job your career? Plus of course: how to make the perfect martini! (The answer might surprise you!) Producers: Lexy O'Connor and Izzy Greenfield Sound Engineer: Andrew Mills Image description:

    26 min
  8. How to meal prep like a pro

    13 May

    How to meal prep like a pro

    Meal prepping is supposed to save us time, money and stress. It is a huge trend on social media, but how can we make it work in our own real, messy lives? Ruth Alexander meets Hannah, a busy working mum who wants help to make meal times easier, quicker and more varied. Could batch cooking be the answer? On hand to offer advice and inspiration are Jess Rice from the US website Budget Bytes and Kevin Curry, who has around two million followers across his Fit Men Cook social media accounts. And if you have ever wondered whether those leftovers are safe to eat, or how long you should leave hot food cooling on the kitchen counter before you freeze it, there is advice from Natalie Stanton, who trains chefs in food safety. If you would like to get in touch with The Food Chain team, please email thefoodchain@bbc.co.uk Producer: Lexy O'Connor Sound engineer: Hal Haines (Image: A food container with chicken and vegetables being opened by a woman's hands. Credit: Getty Images)

    26 min
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About

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

Information

  • Creator
    BBC World Service
  • Years Active
    2014 - 2026
  • Episodes
    549
  • Rating
    Clean
  • Copyright
    © (C) BBC 2026
  • Show Website
    The Food Chain

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