Sheila Dillon looks at the plans to overhaul England’s school food standards, from cutting back on fried food, puddings and processed meat to serving more fruit and veg. She hears from pupils, caterers and campaigners who all want better school meals, but don’t always agree on ho ...Show more
The Price of Food
The food industry is predicting double digit inflation and are calling on the Government to act. Dan Saladino asks what lies behind the gloomy forecast, who will be most affected by price increases and if anything can be done to avoid the worst case scenario?Produced and presente ...Show more
Le flan fait un come-back sensationnel. La pâtisserie boulangère désuète a retrouvé son public. En tant que véritable fan, je le trouve flantastique ! Et on remercie qui ? Eh bien, je vais vous le dire dans ce podcast.Plusieurs pistes mènent à la naissance de cette pâtisserie. L’ ...Show more
Drawing on Slow Food's Ark of Taste, a list of endangered foods throughout the world, culinary historian Sarah Lohman decided to look closer at the American local culinary traditions and rare, cherished foods that are in peril of becoming lost. She shares the stories of her trave ...Show more
Noma – considered by some to be the ‘world’s best restaurant’ - has announced it will close in 2024. The news has prompted headlines around the world and a renewed discussion about the culture of fine dining, and whether it is sustainable as a business model. In this programme, R ...Show more
In its time, the potato has been called the root of filth, misery and obesity - but is it fair to call it the 'food of the poor'? In the first episode of a two-part series, The Food Chain goes to the very roots of the world's most popular vegetable, digging up some new perspectiv ...Show more