300 episodes

Investigating every aspect of the food we eat

The Food Programme BBC Radio 4

    • Arts
    • 4.6 • 214 Ratings

Investigating every aspect of the food we eat

    Cost of Living Crisis: Food Donations

    Cost of Living Crisis: Food Donations

    As energy bills rise to their new capped level at the start of October, Leyla Kazim shares some inspiring stories of giving that she has heard while on the road with the BBC Food and Farming Awards.

    Judging is currently underway for the Awards, which will be held for the first time this year in Wales.

    Given the financial situation the UK is in, with food inflation at its highest rate since 2008, perhaps it's no surprise that many of this years finalists are involved with getting food to people who are finding it harder to afford what they need.

    From pay what you feel shops, to allotments providing food banks with fresh veg, and cooking for the community, in the face of increasing need, and straight after dealing with the Covid 19 pandemic, our finalists keep stepping forward to support those around them.

    Organisations and individuals featured include: EMS Ltd in Hull, Big Bocs Bwyd in Barry, Mrs Mair Bowen from Kilgetty (Pembrokeshire), Mr Alun Roberts (Caernarfon).

    Presented by Leyla Kazim
    Produced in Bristol by Natalie Donovan

    • 28 min
    Hospital food - a turning point?

    Hospital food - a turning point?

    The quality of hospital food around the country remains a very mixed picture, despite various initiatives over the last decades. But now there is real optimism around a major Independent Review of NHS Hospital Food in England, published in 2020. Sheila Dillon looks at the barriers that have been holding back progress, and talks to Prue Leith, an Independent Advisor for the review, about the latest on progress with carrying through its recommendations.

    Sheila meets catering teams at the Northern General Hospital in Sheffield, and the Royal Blackburn Teaching hospital, both part of a group of pioneering ‘exemplar’ NHS Trusts that are doing things differently with hospital meals, to find out how they’re building a model that others can follow.

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

    • 28 min
    Cooperation: the solution to a food crisis?

    Cooperation: the solution to a food crisis?

    The co-op that's saving land, a food culture and villages at risk of being abandoned. In Benevento, Italy, Lentamente is also giving former convicts a future through farms and food.

    Produced and presented by Dan Saladino.

    • 23 min
    The Hairy Bikers: Full Throttle Food

    The Hairy Bikers: Full Throttle Food

    Thirty years ago, Dave Myers, a specialist prosthetic make-up artist walked into a pub in Newcastle after scoring a job on a Catherine Cookson TV drama. Beyond the throng of TV crew sipping their white wine spritzers, he spotted the then assistant producer Si King, eating the pub's curry of the day at the pool table. He walked over, introduced himself and said to the landlord, "I'll have what he's having."

    That was the moment one of the UK's most popular TV double acts was born. The Hairy Bikers' food travelogues, diet and campaigning programmes have been on our screens for more than two decades, and in that time Si and Dave have written 26 books. Self-proclaimed home cooks, their cheerful presenting style and on-screen banter have won them awards and scores of fans around the UK and the world.

    In this programme Leyla Kazim asks Si and Dave how food and cooking have shaped their lives on and off screen, she hears the secrets to their enduring success, and hears from Stuart Heritage, TV critic for The Guardian, on why they still have much more road to travel together.

    Presented by Leyla Kazim
    Produced in Bristol by Clare Salisbury

    • 29 min
    A Very British Restaurant Revolution – Jeremy Lee and the joy of ingredients that sing

    A Very British Restaurant Revolution – Jeremy Lee and the joy of ingredients that sing

    Sheila Dillon hears the story of one of the most loved and admired chefs in the business, Jeremy Lee, and celebrates the joy of his simple ingredient-led cooking.

    As chef proprietor at Quo Vadis in London’s Soho, and previously at the Blueprint Café, Jeremy Lee has been creating ever-changing regional, seasonal and historically inspired British cuisine. He learned in the kitchens of some of the key creators of what’s often called the Modern British Cooking movement, the qualities of which he has made distinctively his own.

    He chats to Sheila Dillon about the influences which have shaped his cooking, from growing up in a food-loving family in 1970s Dundee to the joy of shopping for the very best seasonal produce. Sheila hears about his reverence for his growers and suppliers, how he is inspiring a new generation of chefs, and of course, tastes his famous smoked eel sandwich.

    Featuring chefs Simon Hopkinson and Charlie Hibbert, food writer Rachel Roddy, and Frances Smith of Appledore Salads.

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

    • 28 min
    Cost of Living Crisis: The Food Factor

    Cost of Living Crisis: The Food Factor

    The latest calculations from economists point to an inflation rate for average shopping baskets of just under 12 per cent, but as Dan Saladino hears from has been retailers, analysts and supermarket customers, everyone is expecting that that figure to increase by the time winter arrives.

    Produced and presented by Dan Saladino.

    • 28 min

Customer Reviews

4.6 out of 5
214 Ratings

214 Ratings

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…

FacebookAppsAreLame ,

Diverse Subjects, Skip the Vocal Fry

Interesting variety of subjects. I enjoyed the topics on chefs, blue fin tuna. The interview questions are great open-ended ones. I had to skip some of the 2018 episodes because host, a British woman, tends to have this intolerable dragging vocal fry.

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