300 episodes

Investigating every aspect of the food we eat

The Food Programme BBC Radio 4

    • Arts
    • 4.6 • 216 Ratings

Investigating every aspect of the food we eat

    Nutrition's Dark Matter: The New Science of Eating

    Nutrition's Dark Matter: The New Science of Eating

    This year's winner of the Derek Cooper Lifetime Achievement award, scientist Professor Tim Spector explains the latest research into what, how and when we should be eating, from the power of polyphenols to the mysteries of our gut microbiomes.

    Produced and presented by Dan Saladino.

    • 28 min
    Fred Sirieix: A Life Through Food

    Fred Sirieix: A Life Through Food

    Fred Sirieix, the French maître d’ joins Jaega Wise to share his ‘Life Through Food’ and passion for hospitality. It’s been a decade since Fred started to appear on television, and he’s best known for being the Front of House on the long-running Channel 4 series First Dates. But before that, Fred had reached the top of his profession working in some of London’s most prestigious restaurants, and has been flying the flag for Front of House roles since he left catering college.

    Fred has presented and co-hosted many programmes, including Million Pound Menu, Remarkable Places to Eat, Michel Roux’s Service and Gordon, Gino and Fred: Road Trip. In a world full of celebrity chefs, Fred has become Britain’s only famous maître d’, and his role on television is helping to raise the profile of Front of House jobs.

    In this programme, Fred takes us back to his upbringing and training which installed his passion for hospitality. He discusses why he thinks Front of House roles are perceived differently in the UK compared to France, and tells Jaega more about the art of hospitality which is essential to the success of any restaurant business. Jaega also speaks to Fred’s friend and former boss, chef Michel Roux Jr, and we hear about Fred's quest to demystify wine.

    Presented by Jaega Wise and produced by Sophie Anton for BBC Audio in Bristol

    • 28 min
    BBC Food and Farming Awards 2022: Second Course

    BBC Food and Farming Awards 2022: Second Course

    The winners of the BBC Food and Farming Awards 2022 are announced at a ceremony at the National Museum Cardiff.

    Presented by Sheila Dillon and produced by Clare Salisbury for BBC Audio in Bristol.

    • 29 min
    BBC Food and Farming Awards 2022: First Course

    BBC Food and Farming Awards 2022: First Course

    The winners of the BBC Food and Farming Awards 2022 are announced at a ceremony at the National Museum Cardiff.

    Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

    • 27 min
    Avoiding the Avocado?

    Avoiding the Avocado?

    There's a growing anxiety around avocados. With more awareness of their impact on the countries where they are grown, some chefs have been reducing their presence on menus. Are worries about their sustainability well-founded? Why do we focus so much on avocados and could we replace this contentious fruit with something else?

    Leyla Kazim meets chef Adriana Cavita at her new Mexican restaurant to talk about growing up with Avocados and how she has tackled the issue of their sustainability. Leyla talks to food systems expert and the writer of a forthcoming book on avocados Honor Eldridge about the issues in the production of avocados in the Global South. She also gets a mini tour of avocado trees growing in London from garden designer and tropical plant fan Rob Stacewicz. Political commentator Ash Sarkar talks to Leyla about avocado's status as a meme in our public discourse. Wahaca owner and chef Thomasina Miers makes an alternative for Leyla to try.

    Presented by Leyla Kazim and produced for BBC Audio in Bristol by Sam Grist

    • 28 min
    Best Food Producer: Meet the Finalists of 2022

    Best Food Producer: Meet the Finalists of 2022

    Sheila Dillon and chef Michael Caines meet the three Best Food Producer finalists of 2022, a community farm in Sussex, a business making cultured butter, and processor of wild Scottish venison.

    Ardgay Game is a family run business which sources the highest quality wild venison from the Highland estates of Scotland. Their team of expert butchers turn this source of sustainable wild meat into a premium product which is exported all over the world.

    The Edinburgh Butter Co produce cultured butter made with traditional methods to create deep, rich flavours. Nick and Hilary Sinclair started the business from scratch in 2018 out of the desire to make delicious butter made from locally sourced cream, and now their products are used in hospitality, catering and deli shops as well as by artisanal bakers.

    Tablehurst Farm is a 500 acre community farm and social enterprise founded in the mid-1990s. They produce their own meat, poultry, vegetables, raw milk and arable crops to biodynamic and organic standards. At the core of their ethos is to involve the community at Tablehurst, inspiring others to farm and think about how food is produced.


    Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

    • 28 min

Customer Reviews

4.6 out of 5
216 Ratings

216 Ratings

Klingrid ,

Food Awards

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

yakgirl52 ,

Interesting and Enjoyable

Don't have to be British to enjoy this podcast! But where's Sheila Dillon lately? She's my favorite, and it feels like it's been ages since she's done one of these. Hope that's just a temporary thing......

😉💙🙃 ,

20 August 2022

I’m surprised you didn’t mention how black peoples were given the left over parts of food, which they then turned into the most wonder/marvelous foodstuffs, and some of the odd leftovers they were forced to deal with, collards, bean & rice, cornmeal became hush puppies, an easy way to quiet the howling hounds, seafoods, Chitterlings.
😉Love your podcasts…

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