Investigating every aspect of the food we eat
What's it like becoming a celebrity overnight? Bake Off Winner David Atherton talks fame, food and p
Dan Saladino investigates the possible extinction of wild Atlantic salmon within 20 years. Dan trave
When Professor Dame Sally Davies left her role as Chief Medical Officer for England in Autumn 2019,
Sheila Dillon speaks to a veteran of the British food scene; a writer and television presenter who h
Can a grounding in science help us become better cooks? Dan Saladino speaks with chefs Heston Blumen
Baked beans, tinned pies, corned beef, creamed tomato soup, plum tomatoes, ackee, pineapple chunks a
Brewer and broadcaster Jaega Wise visits breweries where a progressive approach to employing people
Sheila Dillon enters the murky green and bright blue world of microalgae and cynobacteria to meet th
Cast your mind back to the days when as a child you’d be pushed into the backroom with the TV on a S
Sheila Dillon visits London restaurant Le Gavroche, to speak to renowned chef Michel Roux Jr about f
Sparkling lights, twinkly music, frothy tutus and perfectly pirouetting dancers: what could be more
Pinch of Nom, Charred and East are among the titles up for discussion as Sheila Dillon and guests ga
Dan Saladino, Sheila Dillon and a range of experts ranging from climate scientists to beef producers
Dan Saladino finds out why tensions are running so high over animal vs plant based diets. In October
Andi Oliver, Rick Stein and Yotam Ottolenghi join Sheila Dillon at the BBC Radio Theatre to celebrat
Autumn is the season of mists and mellow fruitfulness – when the air is perfumed with bonfire smoke,
Dan Saladino uses the story the tomato to examine the impact of the new Brexit on food.
As many UK schools break for half term, chef Romy Gill and Sheila Dillon focus on our national probl