Feeding the Circus

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 ro ...  Show more

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 th ...  Show more

Working as a chef can be creative and rewarding when people love your food, but it can also be demanding, requiring long and antisocial hours. In this programme we hear about the highs and lows of working in some of the world’s best kitchens, and why it ultimately isn’t right for ...  Show more

How do you make Michelin Star-level food, for hundreds of people, in a kitchen you just built in someone’s garden, and with no access to cooking gas? That’s just a typical scenario facing chefs in the world of high end mass catering. In this episode, we hear from John Downey, the ...  Show more

The Bear is often praised for how accurately it portrays restaurant culture, and for that, you have Courtney Storer to thank. Storer spent years working in the kitchens of famed spots like Verjus and Animal and eventually became the culinary director for the Los Angel ...

Chef Gordon Ramsay is world-famous but, he tells us, people no longer want to talk about his food. The celebrity has become known as much for his cookery programmes, his fiery temper and explosive outbursts, as for his culinary skills. This week, the focus is back on the food, as ...  Show more