Afleveringen
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The BBC Food & Farming Awards come from Belfast this year. Jaega Wise heads to the Balmoral Show, the largest agri-food show in Northern Ireland, to find out what makes this such an amazing place for food and farming. Jaega will be meeting head judge Paula McIntyre to talk about why Northern Ireland is home to some of the UK's most exciting food and drink businesses. She also meets Eve Blair, presenter of Your Place and Mine on BBC Radio Ulster and the judge of this year's Northern Ireland award, to talk about why the Balmoral Show is so important to her.
To nominate for this year's awards go to bbc.co.uk/foodawards where you can find the terms and privacy notice. Nominations are open from 6am 22 May 2026 to 12pm 15 June 2026.
Producer: Sam Grist
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Sheila Dillon visits fruit and veg growers across the country to ask what should the government put in its landmark plan to grow more in the UK.
With war in the Middle East driving up fertiliser and energy prices and a growing health crisis at home, more homegrown fruit and veg could hold the answers to many of our problems. But those on the ground tell a different story, as businesses prepare to invest more in farms overseas, increase imports or face an ongoing struggle to cover rising costs and competition.
Sheila meets a berry grower in Kent, and a tomato producer in Lancashire, who show her the realities of their farms today, and she hears from experts across the sector with their ideas for what could, and should, go into the governmentâs Horticulture Growth Plan.
Produced by Nina Pullman for BBC Audio in Bristol.
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Zijn er afleveringen die ontbreken?
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Hallyu - the Korean Wave - is taking over. With dramas and films like Squid Game and K-Pop Demon Hunters topping the Netflix charts, K-beauty products filling TikTok feeds and chemist shop shelves, and the global tour of the biggest K-Pop band in the world, BTS, about to begin, thereâs no getting away from itâs impact. In this programme Jaega Wise explores how this fascination with Korean culture is driving the popularity of Korean food across the UK. She chats with celebrity chef and author, Judy Joo and meets the restaurant owner catering for some of the most well-known K-Pop bands in the world. Jaega also takes a look at the products hitting our supermarket shelves, and finds out why the sharing concept is central to the ethos of Korean food.
Presented by Jaega Wise and produced by Tory Pope for BBC Audio in Bristol
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Dan Saladino reports from Parabere Forum, a gathering of food storytellers, featuring Olia Hercules on the Ukrainian cooks who inspired her, indigenous Australian chef Mindy Woods on saving First Nations' cuisine and Palestinian writer Fidaa Abuhamdiya with a powerful story of olive trees and oil from the West Bank. Produced and presented by Dan Saladino.
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Jaega Wise meets chef and broadcaster Matt Tebbutt at home in South Wales, to discuss his "Life Through Food". Matt has been presenting Saturday Kitchen Life on BBC One for almost a decade, but before he was a TV Presenter he worked as a chef - first in professional kitchens in London (he was in fact sacked by Marco Pierre White) and later ran his own gastropub in south Wales. It was his cooking there at The Foxhunter - which he ran with his wife Lisa - that first got him noticed by the media, and an appearance on the second ever series of the Great British Menu.
To discover what life is like on set for Matt, Jaega also pays a visit to the studios of Saturday Kitchen Live as they are rehearsing, to see how the live cooking show is put together week after week. She meets the team in the backstage "engine room" - the test kitchen - and discovers what they mean when they talk about "heroes", and finds out what happens at 11.30am after the cameras get turned off.
Plus she chats to wine expert Olly Smith about Matt's career and the friendship they've developed while working in food tv.
Produced for BBC Audio in Bristol by Natalie Donovan
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Francesco Fiore is a chef and Catering Manager at Milton Keynes University Hospital, and over the last few years has made some remarkable changes to the food experience for patients and staff. Awarded the title of âCaterer of the Yearâ in 2025 by the Hospital Caterers Association, Frank as he's affectionately known by his team, has transformed the quality and variety of the food, reducing waste and inspired colleagues around the hospital to collaborate and come up with new ideas.
Sheila Dillon follows Frank for a day as he goes about his job as catering manager to see the changes in action, and find out more about his passion for food.
Produced by Sophie Anton for BBC Audio in Bristol.
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Sheila Dillon discusses the rise of eating disorders among young women as part of Radio 4âs âAbout the Girlsâ series, which is hearing from teens across the UK about life in 2026.
As the number of young girls suffering from eating disorders increases in the UK, Sheila Dillon hosts a discussion about what's causing the rise, and what can be done to improve treatment outcomes.
Details of help and support with eating disorders are available at BBC Action Line
Produced by Natalie Donovan for BBC Audio in Bristol
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Generation Z, young adults aged roughly 18 to 30, are coming of age in a world defined by uncertainty. With difficult job and housing markets many are experiencing prolonged adolescence, often living with parents far longer than previous generations. At the same time, they are the first true digital natives: a generation growing up with the internet as a central part of their lives.
In this programme, Jaega Wise explores how these seismic social and economic shifts are reshaping the way young people eat and think about food. She speaks with author Chloe Combi about the cultural forces that are driving Gen Zâs evolving food identities. She also meets Sumayah Kazi, the youngest-ever Bake Off contestant, to talk about how social media is effecting how young people cook and eat. BBC reporter Emse Winterbotham lives at in her family home in London. She finds out more about the practicalities of living and eating with your mum and dad when you are an adult. Jaega also travels to Stourbridge to meet Will Griffin and his dad steve to talk more about how the generations are sharing the kitchen.
Presenter: Jaega WiseProducer: Sam Grist
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Dan Saladino follows up the debate on if the eel should be off the menu.
Produced and presented by Dan Saladino.
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Much focus goes on food growing and selling, but is the missing link in increasing the UK's food self sufficiency actually food processing?
It might be all about Ultra Processed Foods in the news, but there is another, much older, side to food processing that plays an integral role in getting food from fields to our plates.
Beans, peas, oats, veg and barley can all be produced in the UK in abundance, but producers often have to transport their crops for miles to reach basic processing facilities like cleaning, sorting, de-hulling or grading. The UKâs processing factories are part of a globalised food supply chain, importing vast volumes of grains and pulses from overseas as ingredients in our food. But it wasnât always the case, as we hear from a Sheffield historian who has uncovered the cityâs link with pea canning and the female pea pioneer who transformed the processing industry.
From the farmer making oat milk in his own barn, to the UKâs last remaining processing facility for peas and beans, Sheila Dillon lifts the lid on this hidden part of the supply chain, and finds an industry at a crossroads.
Produced by Nina Pullman.
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Should we be taking water more seriously? The emergence of the water sommelier would suggest so. Jaega Wise visits a Cheshire restaurant that now offers its own water menu as well as a Peak District pub with a water bar and a borehole to draw its own spring water. She talks to the co-founder of the Fine Waters Academy Michael Mascha who believes that water should be appreciated as a product with its own terroir and hears from Dr Natalie Lamb, a water industry expert who has been trained to appreciate the virtues of tap water. Whether hard or soft, still or sparkling - the Food Programme takes a closer look at the liquid we all too often take for granted.
Produced for BBC Audio in Bristol by Robin Markwell
Programme contains a clip of the Only Fools And Horses Episode "Mother Nature's Son", written by John Sullivan, first broadcast on BBC TV on 25th December, 1992
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Leyla Kazim reports from cork country in Portugal - where up to 10,000 of hectares of cork oak trees are being lost every year, despite laws protecting them from being cut down. Climate change is putting new stresses on the ancient forests, and as the cork industry worries that falling wine consumption could shrink global demand, Leyla asks why Portugal became the worldâs biggest producer of cork in the first place, and what it will take to keep them thriving. She meets farmers using regenerative methods of working the land to protect the montado, and plantations where thousands of new trees are being planted.
Presented by Leyla KazimProduced in Bristol for BBC Audio by Natalie Donovan
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Shaped by centuries of colonialism and challenged by a changing climate, what is the future of food for the Philippines?
Recent typhoons and floods were the worst seen in decades and there has been huge biodiversity loss. In the last century 93 per cent of forest cover has been lost. The archipelago's food system also carried the influence of Spanish and American control.
However, a new generation is attempting to forge a Filipino food identity connected with a deeper history and farmers are looking to lost crops for climate adaptation.
Dan Saladino and journalist Dany Mitzman report from Slow Food's Terra Madre Asia and Pacific held on Negros Island in centre of the Philippines, where they meet young farmers, producers, chefs and campaigners all attempting to create a sustainable, delicious and indigenous food future.
Produced and presented by Dan Saladino.
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In this edition Sheila Dillon explores the creativity of chefs, and asks how itâs being affected by the ongoing cost of living crisis. For Sheila, creativity in cooking is one of the pleasures we often take for granted when we go out to eat, and marvels at the alchemy chefs work with raw ingredients. But the hospitality industry is grappling with very difficult economic conditions - increased national insurance, business rates, energy bills, rent, cost of ingredients coupled with fewer customers with less money to spend, all mean that many restaurants are struggling to survive. According to the latest data from the Hospitality Market Monitor by NIQ, restaurant closures accelerated in the last three months of 2025 to nearly 19 businesses a week. What happens to that creativity when the industry is under so much pressure?
In the programme chefs talk to Sheila about what creativity looks like in their kitchens at the moment, as the cost crisis leads to more restrictions on how and what they cook. We also hear how chefs of the future are being trained to work creatively in this tough environment. We hear from: Sam Lomas, Head Chef at Briar in Somerset; Owen Morgan, co-founder and owner of Forty-Four group; Charlie Buchanan-Smith, co-founder of The Free Company near Edinburgh; Niall McKenna, owner of James St and Waterman House in Belfast; Frank Fiore, Catering Manager at Milton Keynes University Hospital; Chantal Symons, Lead Development Chef at LEON Restaurants; and chef-lecturers Steve Oram and Ian Sutton and students at Capital City College at Westminster.
Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.
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A year after sharing a ÂŁ10 supper with 200 strangers in Copenhagenâs Absalon - an old church turned community hub - Sheila asks whether that experience could be recreated in the UK. After all, communal meals here are often one-offs, sometimes pricey, or feel like generous soup kitchens.
In this edition, Sheila meets people determined to change that; Ingrid Wakeling and Phil Holtam from Sussex Surplus are running trial communal dining events in Brighton, using surplus food to bring strangers together. Anna Chworow from Nourish Scotland is helping shape two pilot public diners - subsidised, everyday restaurants designed for everyone, while Jon Harper from Future Foundations explains how CanTeam is turning school canteens into community dining rooms.
Sheila also visits The Long Table in Stroud - a pay-what-you-can community restaurant - to meet co-founder Tom Herbert, and is joined there by zeroâwaste chef Max La Manna and Carly TriskâGrove from The Public Plate, who want every community to have their own lowâcost restaurant. Together, they discuss what it would take to make their dreams reality - and why they believe it matters.
Presented by Sheila DillonProduced for BBC Audio in Bristol by Natalie Donovan.
More info:
Communal Dining -Part 1: https://www.bbc.co.uk/programmes/m0028l2cThe Long Table: https://thelongtableonline.com/The Public Plate (Carly Trisk-Grove's project): https://www.thepublicplate.com/aboutNourish Scotland project: https://www.nourishscotland.org/projects/public-diners/ Right to Food Commission (Ian Byrne MP's project): https://www.ianbyrne.org/rtfcommissionSussex Surplus (Brighton): https://www.sussexsurplus.org/CanTeam: http://www.canteam.org/
NB: Be aware these links take you to external non-BBC websites.
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In a special edition Dan Saladino talks to the UK's biggest food producers and retailers to hear their visions for the future of food, health, sustainability and resilience.
Along with the DEFRA minister Dame Angela Eagle, some of the most influential figures in food and farming are gathering at the annual Sustainable Foods event held in London. On the agenda will be health and nutrition, food security, net zero and regenerative agriculture.
Will the ideas and strategies, outlined by the major supermarkets, food manufacturers and farming organisations result in significant changes to food in the UK?
Produced and presented by Dan Saladino.
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After concerns that honey from overseas is being watered down with cheap rice and corn syrups, Sheila Dillon investigates the scale of global honey fraud. It's a story of complex international supply chains with the world's food security at its heart.
In 2023, the European Commission found that 46 per cent of the honey it sampled was suspected to be fraudulent. Just last year at the World Beekeeping Awards the prize for Best Honey had to be cancelled after fears that adulterated honey might be entered. The fake version can be very difficult to detect and beekeepers warn that it is forcing down the price of honey, potentially driving them out of business.
So how serious an issue has international honey fraud become and how concerned should consumers in the UK be? Sheila visits Bermondsey Street bees in Essex in search of answers and speaks to the UK's two biggest honey producers - Rowse and Hilltop Honey. Food fraud expert Professor Chris Elliott from Queen's University Belfast analyses the situation and Robin Markwell reports from Copenhagen where the world's largest convention of beekeepers was recently held.
Produced for BBC Audio in Bristol by Robin Markwell
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One thing that could make us all healthier is drinking less alcohol â and thereâs now a huge market for alcoholâfree drinks. But one category that has long struggled to deliver great taste is nonâalcoholic wine. In this episode Jaega Wise looks to find out why itâs so difficult to make a wine without alcohol that still tastes good, and asks what difference these drinks can make to people trying to cut back.
Jaega begins the story of German producer Bernhard Jung, whose family pioneered vacuum distillation more than a century ago. She meets Fiona Graham and Alex Viol of Vino Zero along with wine expert Jane Rakison to taste some of todayâs most promising alcoholâfree bottles, and speaks to David Hodgson of Zeno Wines about the challenges behind creating convincing 0% options. At Plumpton College, masterâs student George Coles and programme manager James Clapham explain how future winemakers are experimenting with new approaches.
During the programme, Jaega also brings together Professor John Holmes of the University of Sheffield and Richard Piper from Alcohol Change UK to explore how noâ and lowâalcohol drinks might influence our drinking habits. And with Tom Ward of Wise Bartender, she looks at the growing world of midâstrength wine - a category some believe could be the next step in helping people drink differently.
Presented by Jaega WiseProduced in Bristol for BBC Audio by Natalie Donovan
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Fermented foods are more popular than ever, but what's the science? Dan Saladino explores the latest research into fermentation and the many health claims made for fermented food. Featuring the gut microbiome expert Tim Spector and fermentation expert Robin Sherriff.
Produced and presented by Dan Saladino.
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Desi pubs, boozers run by people of South Asian heritage, have been around since the 1960s. Originally a safe haven for immigrant drinkers during a time when they were often barred or excluded from pubs, they are now celebrated as successful businesses and diverse spaces. They are also food destinations serving some of the best grills and curries in the country. In this programme, Jaega Wise visits desi pubs in London and the Midlands to talk to landlords and drinkers about why these places are so special. She also interviews author David Jesudason on his books Desi Pubs: A guide to British-Indian Pints, Food and Culture.
Pubs featured:The Gladstone Arms, Borough in LondonThe Red Lion, West BromwichThe Red Cow, SmethwickThe Regency Club, Queensbury in London
She also talks to journalist Nina Robinson and curator/historian Raj Pal. His podcast with Corinne Fowler is Only in Birmingham
Produced for BBC Audio Bristol by Sam Grist
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