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...
Sheila Dillon discusses the rise of eating disorders among young women as part of Radio 4’s “About the Girls” series, which is hearing from teens across the UK about life in 2026.
As the number of yo...
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 ...
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, b...
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 p...
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 putt...
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 ...
In this edition Sheila Dillon explores the creativity of chefs, and asks how it’s being affected by the ongoing cost of living crisis. For Sheila, creativity in cooking is one of the pleasures we ofte...
A year after sharing a £10 supper with 200 strangers in Copenhagen’s Absalon - an old church turned community hub - Sheila asks whether that experience could be recreated in the UK. After all, communa...
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 mini...
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 ...
The Low-Alcohol Drinks Revolution: Can Wine Keep Up?
One thing that could make us all healthier is drinking less alcohol – and there’s now a huge market for alcohol‑free drinks. But one category that has long struggled to deliver great taste is non‑alco...
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 mi...
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 pu...
Sheila Dillon goes foraging for wild mushrooms in the Peak District in Derbyshire to find out what common fungi are easy to find - and delicious to eat. She hears from expert foragers, mushroom buyers...
Whisky writer Dave Broom has helped transform how the world tastes and talks about spirits, bringing flavour, culture, and meaning to a new generation. In this festive edition of the programme, Jaega ...
Dan Saladino explores culinary cultures and world religions to find out how the date became one of the earliest, most revered, and diverse of all cultivated fruits, and also a feature of Christmas.
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Annie Gray always rejects turkey and the trimmings at Christmas. She believes they are a construct of a bygone era and will often eat pizza on the big day instead.
She explores alternative dinners fro...
Leyla Kazim takes a look at the best food books and writing from 2025, and chats to food writer Ruby Tandoh about her new book looking at why we eat the way we eat now.
We hear picks from the rest o...
