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...
When Tam o’ Braan began marketing Scottish Tea from his Wee Tea Plantation, the response was astonishing. Upmarket retailers such as Fortnum and Mason and hotels from the Dorchester in London to the B...
And the Winner Is... The BBC Food And Farming Awards 2025
The judges have reached their verdicts so who has won the coveted Food Programme chopping boards in 2025's BBC Food and Farming Awards? Sheila Dillon and chair of the judges Hugh Fearnley-Whittingstal...
Dan Saladino and reporter Jack Thompson investigate the UK's growing dependence on two farms in northern Senegal based around a lake. In recent years they have become the source of most of the sweetco...
They say breakfast is the most important meal of the day - but what happens when thousands of children arrive at school too hungry to learn? In this programme, Jaega Wise looks into how the Government...
Dan Saladino looks at why eels numbers are plummeting and asks if the species can be saved. On the River Severn he meets the last of the glass eel fishermen and conservationists.
Produced and present...
It's twenty years since the Aldeburgh Food Festival began. Sheila Dillon examines its impact in this small Suffolk seaside town where food producers work together to forge strong local supply chains. ...
