716 episodes

Investigating every aspect of the food we eat

The Food Programme BBC Radio 4

    • Arts
    • 4.6 • 229 Ratings

Investigating every aspect of the food we eat

    A Celebration of the Birthday Cake

    A Celebration of the Birthday Cake

    Jaega Wise delves into the history, traditions and culture surrounding the birthday cake, meeting bespoke baker Adam Cox, and attending a traditional Mexican "cake smash" along the way. She'll also find out what happens when a cake historian takes on the task of baking a traditional roman-style cake, and pick up some tips for the best birthday bakes from none other than Dame Mary Berry. And there's a very special delivery for one 13 year old girl from a community network of bakers trying to ensure that absolutely all children get a birthday cake.
    Produced by Tory Pope for BBC Audio in Bristol

    • 41 min
    Cooking at home with Gary Lineker

    Cooking at home with Gary Lineker

    Footballing legend, broadcaster and our host for lunch… Gary Lineker makes his famous 'gambas al ajillo' for Leyla Kazim at his home as she hears how he learnt to cook nine years ago and never looked back. They also discuss food memories from his professional football career, from playing and eating around the world to unorthodox pre-match lunches, Spanish-style. Along the way, she hears stories from Gary’s friends and family as a little-known side to Gary’s character as a newly passionate cook and self-confessed foodie gradually takes shape.
    Produced by Nina Pullman for BBC Audio in Bristol.

    • 41 min
    Lamb Season

    Lamb Season

    Although chocolate eggs and Hot Cross buns take centre stage at Easter, millions of people also sit down to share a joint of lamb to celebrate. In this episode, Sheila Dillon finds out more about the tradition for eating lamb at Easter with Welsh food writer Carwyn Graves, and hears how despite its prominence on Easter tables, the timing of lamb production doesn't always fit with when the festival falls on the calendar. So should we be considering eating other types of sheep meat at this time of year? Sheila speaks to sheep farmer Steve Lewis from Pembrokeshire Lamb whose lambs are being born at this time of year, and is currently selling customers last season lamb and hogget. She also visits Spanish restaurant, Asador 44 in Cardiff to learn from chef Owen Morgan how to prepare older cuts of sheep meat, including 8 year old mutton from The Cornwall Project.
    Presented by Sheila Dillon
    Produced for BBC Audio in Bristol by Natalie Donovan

    • 25 min
    Stouts and Porters: How dark beers became cool

    Stouts and Porters: How dark beers became cool

    Stouts and porters, dark malty beers maybe used to have a reputation of being a bit stuffy but there has been a recent trend of these drinks growing in popularity.
    Guinness, the biggest player in the market, has seen a big increase in sales, for a period being the bests selling pint in pubs for the first time. There’s been a big interest in it from young people, there is a whole genre of social media influencers comparing pints and even Kim Kardashian was photographed with one in London last St Patricks day.
    In this programme, Jimi Famurewa looks at how a drink that is so ubiquitous and established becomes a cool.
    Jimi goes to the wildly popular Devonshire Arms to meet Oisin Rogers and drink the arguably best pint of Guinness in London. The story of dark beer starts with porter in London and Jimi talks to beer writer Laura Hadland about the history of porter and stouts between the UK and Irish capitals.
    Adding nitrogen to stout and porter is a huge part of Guinness’s success. Jimi visits Anspach and Hobday, brewers who are taking on Guinness with their own nitro porter, London Black.
    Jimi also look at the history of stout and porter in West Africa with Eko brewery who are taking inspiration from the continent including the Guinness brewed in Nigeria.
    Social media is a huge part of the interest in Guinness. Jimi sits down with a pint to talk to Ian Ryan who runs the shitlondonguinness Instagram page and has written a book One Man's Search for the Perfect Pint of Guinness, who is credited in having a big part in this trend.
    Produced in Bristol by Sam Grist

    • 27 min
    The Plant-Based Diet Boom: How is it changing food culture?

    The Plant-Based Diet Boom: How is it changing food culture?

    The last decade has seen an explosion in the trend of plant-based eating, from the growth of plant-based products in supermarkets and vegan options on menus, to celebrities and diet influencers making plant-based cool on social media. In this programme, Leyla Kazim explores some of the cultural and social impacts from the plant-based diet trend, including the rise of the flexitarian way of eating, the impact on the vegan movement, and the evolution of the diet culture wars in the media.
    Presented by Leyla Kazim and produced by Sophie Anton for BBC Audio in Bristol

    • 28 min
    The herb and spice scam?

    The herb and spice scam?

    What’s really in your spice rack? In this exclusive investigation by The Food Programme, Jaega Wise investigates the authenticity of spices sold by a number of high street, online and health food chains. Using brand new technology outside of the lab for the first time, she will test herbs and spices from some of the biggest household names and retailers, including Tesco, Sainsbury’s, Asda, Amazon and more. Plus, we hear from leading experts on the UK’s food defence frontline to find out just how challenging it is to detect fraud and police this lucrative area. Produced by Nina Pullman for BBC Audio in Bristol.

    • 28 min

Customer Reviews

4.6 out of 5
229 Ratings

229 Ratings

Klingrid ,

Food Awards

So inspiring! So many folks taking leaps of faith to make a better world through the medium of food.

classical_antiquity ,

McDonald’s?

Great program on bitter greens and health. So why is the BBC Food Programme hosting ads from one of the most destructive companies in the world, and the promoter of the least nutritious food in the galaxy, McDonald’s? Are sponsors for healthy food that hard to find? McDonald’s is unsustainable, drives the rampant practice of monoculture, pushes deforestation of the Amazon, and is the cause of so much obesity in the US and the world. Why not get Exxon to sponsor you? Their effect on the world is as bad as McDonald’s. What’s the difference? BBC do better, please. It’s sickening to hear an ad for greasy Big Macs in the middle of a great show about the health benefits of bitter foods. What a bitter pill!

😉💙🙃 ,

12 February 2023

My oven is heated with propane, a very expensive gas. So too, I’m currently looking for a new gas stove, costs run around $1500. new. I’ve always had a slow cooker and microwave, now I’ve added an a air fryer and a pressure cooker, all run on electricity. The monies and time spent is amazingly efficient. I only spent about $50. for each, new, very little in my book and I use them all regularly if not daily. I purchased the ‘Insta Pot’ brand and have been happy with my purchases. Love your pod. Note: Air fryers go up to 11 gallon size…

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