What next for restaurants?

Fermented foods are fashionable – kimchi, kefir, kombucha – they're all having a moment, many thousands of years on from where they were first produced. But how much do you know about how they're made? Do you know your SCOBY from your kefir grain? In this episode, fermenting novi ...  Show more

Meal kits have become a familiar part of food shopping in many countries, offering pre-portioned ingredients and recipes delivered to the door. But how widespread are they, and what do they reveal about how people are eating today?Ruth Alexander hears from Philip Doran, CEO of He ...  Show more

Four years after the pandemic, I’m working with restaurant owners who are still suffering whiplash and struggling to find a path forward for their restaurants. I don’t have to tell you, but it was an intense time. Restaurant owners went from a complete shutdown of their restauran ...  Show more

The Copenhagen restaurant Noma has consistently topped lists of best restaurants in the world. People fly in from all over the globe to pay $500 per person for the hyperlocal tasting menus dreamed up by chef/owner Rene Redzepi. But a couple months ago, Redzepi announced the re ...

In a moment of profound unrest and unprecedented chaos, Americans are wondering what comes next. For citizens and businesses alike, this is a period of questioning, rethinking and rebuilding -- sentiments that have been reflected in many conversations we've had over the last ten ...  Show more

Ellen E Jones and Mark Kermode discuss how restaurants are portrayed throughout cinema and the small screen, from Big Night to Ratatouille.Mark is joined by film and TV journalist Roxana Hadadi to discuss an overview of the best depictions of restaurants on the silver screen and ...  Show more