Food Programme

Exploring the food issues of the day.

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Episodes

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19991121

Derek Cooper seeks out the best fish, both from the sea and from fish farms.

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Sheila Dillon leaves through the best of the year's cookbooks.

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How well fed are our senior citizens? Sheila Dillon finds out what's on the menu for older people in Britain.

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Sheila Dillon investigates how what we eat influences our chances of developing cancer.

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Sheila Dillon travels to Italy with pig farmers Peter Gott and Jimmy Doherty to find out why Italian pork producers are able to make more money from their herds.

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Sheila Dillon visits Belfast to explore the local food culture.

She samples the emerging restaurant scene and visits the new City Food and Garden Market.

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Sheila Dillon travels to Sweden, where school meals are free, to find out why MPs and nutritionists in Britain are calling for free school meals across the UK.

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One of the most important commodities of the spice trade since the Middle Ages, pepper has become (along with salt) the most widely used everyday spice in the world.

Simon Parkes celebrates this pungent prince of spices, travelling to India to find out how some of the finest peppers in the world are grown and to discover how pepper has been used throughout history in Indian cuisine.

The programme also explores how pepper came to join salt as the two standard condiments on our dining tables.

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Sheila Dillon meets the listener who's begun the Campaign for Real Lettuce and finds out why British supermarkets offer such little choice compared to their continental counterparts.

She also explores what it is about lettuce that we like and investigates whether, behind its verdant appeal, it contains anything of real nutritional value at all.

She finds out what it takes to prepare lettuce fit for supermarket display, talks to the growers whose produce fails to make the grade and examines what's in store for the lettuce lover.

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Sheila Dillon examines the effect of the current fishing crisis on small scale fishermen across Europe.

She travels to Denmark to meet members of the Danish Society for a Living Sea who are working with small and coastal fishermen to safeguard the local harbours they work in, the fish they catch and their livelihood.

She meets small scale day fishermen who fish on the Baltic Sea, one of the most polluted waters in the world, and finds out what effect environmental degradation is having on their traditional way of life.

Sheila also visits traditional coastal fishermen in Britain who are discovering that working with fishermen from other countries could help safeguard their future.

20050711

Cleopatra is famously said to have bathed in their milk, but did you know that modern-day delicacies are made from donkey meat and donkey milk in parts of Europe? Henry Mayhew's London Labour and the London Poor lists Street-Sellers selling asses' milk.

Sheila Dillon asks whether donkey is a taste we Brits have lost our appetite for.

Chef Gerard Baker visits Italy to watch donkey ravioli being made and taste some of this Italian delicacy, and we visit one of the few donkey dairies left in Belgium.

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Simon Parkes visits India to find out how the tea industry is coping with a downturn in its fortunes.

From the 19th century when the British introduced tea to India to escape the stranglehold China tea had on the market, to more recent times when the East African tea trade was developed forcing prices down, tea has played a pivotal role in the development of Indian agricultural workers.

Is it wise today for NGOs and fair trade organisations to encourage Indian workers to form co-operatives producing tea in a fragile world beverage market, or are India's 20 million tea workers better off harnessing their future to the power of the handful of multinationals who produce most of the tea in the world, but who also hold the power to control their lives?

Simon visits the famous tea auctions of Calcutta to find out how ever decreasing tea prices are set, and to speak to tea buyers and blenders who can unravel the complexities of the world tea market.

He also visits the Accord project in Mysore, Tamil Nadu which has successfully side-stepped multinational control by producing and selling tea direct to similar communities in other countries.

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Sheila Dillon investigates whether we're becoming a nation de-skilled at shopping for food, and finds out if the valuable housewifely knowledge of yesteryear can be revived in the modern High Street.

Sheila talks to members of the WI about their changing experiences of food shopping in Britain, and compares the modern British shopping experience with that in France where most people still buy their food in neighbourhood shops and markets.

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Dylan Winter travels to Western Canada to explore the foods of the First Nations people and to find out how the loggers, the west coast name for lumberjacks, have carved out their own food culture distinct to the logging industry.

Dylan discovers the many ways with salmon, every family has its own recipe, and visits the chef who caters for 80 lumberjacks on a floating log camp, two hours by fast boat away from the nearest mains electricity supply or supermarket.

Presented by Sheila Dillon.

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Sheila Dillon tucks into the lobster and crayfish season.

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Sheila Dillon goes back to her roots to investigate the food of Lancashire.

In the past, the county's food culture has thrived alongside the advances of the Industrial Age.

Today, it's still famous for Hot Pot and Black Pudding, but have increasingly diverse tastes and globalisation enhanced or diminished the traditional dishes?

Sheila chats to food producers at Hoghton Tower farmers' market; finds out how Garstang fares as the UK's first Fairtrade town and why the food of Ghana may feature on menus there.

She also meets chef Nigel Haworth who cooks his version of Lancashire Hot Pot.

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Against the backdrop of a depressed agricultural economy, this programme tells the stories of two urbanites who left the city behind to start new rural enterprises.

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Andrew Jefford examines why millions of litres of French wine is being turned into industrial alcohol, and why French vignerons are throwing dynamite through the windows of local council offices.

2005100220051003

Sheila Dillon introduces offal refuseniks to offal evangelists, dissects global attitudes to eating innards, and discovers whether tongues, trotters and tripe are really reclaiming their place on the British menu.

2005100920051010

Every year the Food and Agriculture Organization of the United Nations celebrates World Food Day.

How successful is it in finding solutions to the problem of global hunger?

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Sheila Dillon explores the ancient practice of casking, and finds out how the flavour of food and drink is affected by the process of outing it in a barrel.

2005103020051031

For Halloween, Sheila Dillon feasts on pumpkins, marrows and squash; and checks out whether pumpkin seed oil merits its claim to be the latest must have ingredient.

2005110620051107

Sheila Dillon celebrates the tradition of great British puddings, finding out in the process how they have offered a lifeline to the UK's cash-strapped farmers and why they are leading the charge of British gastronomy abroad.

2005111320051114

Sheila Dillon revels in the British wild mushroom season, and visits the UK's centre of commercial mushroom production in Northern Ireland to find out why producers there are under threat.

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Sheila Dillon tucks into the great tradition of British soup.

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Sheila Dillon reveals the winners of this year's BBC Radio 4 Food and Farming Awards.

2005120420051205

Sheila Dillon follows a group of catering students as they prepare a special dinner for some of the country's top chefs.

The trainees use food produced by the finalists in this year's BBC Radio 4 Food and Farming Awards.

2005121120051212

After a bumper year for cookbooks, which ones will we be buying this Christmas? Sheila and guests flick through the new offerings from new names and old favourites.

2005121820051219

Sheila Dillon explores our Christmas tradition of eating goose, and discovers why geese are still more commonly found on the menu elsewhere in the world.

2006010120060102

Sheila Dillon asks why we no longer seem to eat in harmony with the seasons and discusses how to rediscover the habit with food writer Nigel Slater.

2006010820060109

Professor David Wilson, former prison governor and criminologist at the University of Central England, looks at the current state of prison food.

The programme explores the possibility of links between food supplements and reducing violent behaviour.

2006011520060116

Simon Parkes investigates our love/hate relationship with garlic.

2006012220060123

Matthew Fort investigates the future of beef on the bone in the UK.

2006012920060130
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This edition investigates what kind of diet people with diabetes should be following.

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Andrew Jefford savours some of the finest delicacies the food world has to offer, and asks what price luxury?

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Bee Wilson asks why the British consumer is disdainful of frozen food, even though among all the processes for preservation, it has the advantage of retaining much of the nutritional value of fresh food.

She explores the science of freezing in the company of the Michelin-starred chef Heston Blumental, whose experiments with liquid nitrogen and eccentric-flavoured ice-creams have created a stir in culinary circles.

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Are we allowing seeds and animal breeds to die out which we might need in the future? Sheila Dillon finds out about seed banks, seed swaps and how to protect seeds from dying out.

Will GM be the answer to that problem?

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Fat has become a dirty word, synonymous with obesity and ill health.

So how has fat become so vilified? Which is best - butter or margarine?

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Sheila Dillon gives in to pleasure and celebrates chocolate, one of our most complex and delicious foods.

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Raw Food: Sheila Dillon tries out a raw food diet and appraises the benefits of uncooked eating.

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Sheila Dillon investigates the impact of climate change on food and wine, she discovers how some food producers are tackling the problem.

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In another programme looking at the impact of climate change on food and wine, Andrew Jefford discovers the effect of changing weather patterns on viticulture.

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Sheila Dillon discovers the secrets of success for small independent breweries.

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Sheila Dillon takes part in a pea harvest and finds out about the new fashion in salads, microgreens.

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Organic food is big business.

Sheila Dillon investigates whether standards are still being maintained as the size of the market increases.

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Sheila Dillon goes to Chicago to look at the history of meat production in the city.

1/2.

One hundred years ago, Upton Sinclair's novel, The Jungle, exposed the filthy conditions of the meat factories and their exploitation of immigrant labour.

The book led to significant changes in the laws on food safety.

Sheila tours the meatyard district with writer Sara Paretsky and hears from descendants of those East European meatpackers.

And Eric Schlosser, author of Fast Food Nation, explains how one book changed the face of the American meat industry.

2006082720060828

Sheila Dillon goes to Chicago to look at the history of meat production in the city.

2/2.

One hundred years ago, Upton Sinclair's novel, The Jungle, exposed the filthy conditions of the meat factories and their exploitation of immigrant labour.

The book led to significant changes in the laws on food safety.

A century on, Sheila Dillon discovers that the The Jungle has disturbing echoes for the US today.

2006090320060904

Jean Snedegar visits Polyface Farm in Virginia, where innovative farmer Joel Salatin produces beef, chicken and pork based on a unique system he calls 'beyond organic'.

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Sheila Dillon discovers how our community farms, market gardens and vegetable box schemes are now proven to make us happier.

At a formerly derelict allotment site, in the middle of a housing estate in Sandwell in the West Midlands, she visits a thriving and professionally run horticultural enterprise that is growing good food and transforming lives.

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2006102220061023

Liverpool, European City of Culture for 2008, is undergoing a renaissance.

Sheila Dillon investigates whether food in the city has experienced a similar renewal.

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Sheila Dillon and Nigel Slater cook the perfect meal from the ingredients produced by Food and Farming Award Best Producer finalists.

Arbroath Smokies, venison, Single Gloucester cheese and traditional apples - authentic British ingredients for the perfect meal.

2006121720061218

Champagne, that most luxurious of brands, is produced largely from grapes blended from vineyards across the region.

There are the odd exceptions - the deeply expensive mono cru wines and a range of champagnes made by small growers.

How do these compare to the well established brands? Are they Champagne's best kept secret or simply a marketing ploy? Andrew Jefford explores the world of Champagne, just in time for Christmas.

2006122420061225

Whether it's mangoes from India, the slowest-cured Italian ham or ginger in all its uses, food writers and chefs from around the world reveal their secret passion in this celebratory programme on Christmas Eve.

2006123120070101

What happens when a group of villagers try to produce their own food? Sheila Dillon explores how far a local community can go down the road to self-sufficiency.

2007010720070108

Simon Parkes is in the Italian region of Piedmont to visit the numerous ox fairs, and taste the famous dish of bollito misto.

2007011420070115

Sheila Dillon explores the changing nature of olive oil, and the move towards estate bottling.

Why are countries like Chile moving away from the grape to the olive - and closer to home, will rapeseed change the market?

2007012120070122

An exploration of monastic food and what is eaten in a mainly enclosed order, with reports from Southern California and an abbey in the south of England - which may provide a salutary lesson after the excesses of Christmas and New Year.

2007012820070129
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How do you introduce youngsters to the importance of good food? Sheila Dillon explores two schemes.

One, in the United States, gives teenagers a fine dining experience, whilst, in Scotland, a football team has scored a hit with its healthy eating plan.

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Sheila Dillon asks what ancient forms of intensive farming can teach us today, and hears about a unique form of rotational aquaculture practiced in the Dombes region of France.

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In the second of two programmes exploring ways of introducing children to fine food, Sheila Dillon visits the football club in Scotland that's scored a hit with its new eating plan for the local community.

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Sheila Dillon explores the tradition of orange growing in Sicily, and finds out why the unusual citrus varieties found close to Mount Etna could be the saviour of a struggling industry.

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Sheila Dillon reports from the North Highlands on a food venture inspired by the Prince of Wales and his initiative to boost the economy of the region.

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Sheila Dillon finds out about the science of maturation and transformation in foods and drink.

When the Worthington White Shield brewery underwent some renovations recently they made an extraordinary find in the old cellars consisting of a cache of beers and including some perfectly preserved bottles of an 1869 celebration ale.

Andrew Jefford and Oz Clarke join the tasting of a unique vintage.

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Sheila Dillon visits Brymore School of Rural Technology, a unique agricultural state boarding school.

Lessons start at 6.00am with milking, organic meat is sold at the school gates, and bringing geese to school is not a problem.

But is a farming education still relevant in today's declining rural economy?

2007041520070416

Sheila Dillion investigates the problem of food fraud and meets the scientists who are coming up with new ways of catching out the cheats.

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The food magazine investigates the premium brands of major retailers.

What are the stories behind the labels on the shelves of every supermarket?

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Sheila Dillon finds out what has happened to school catering in the wake of Jamie Oliver's scathing criticism and acclaimed TV series.

2007051320070514

What should we eat as we get older? What do the elderly need and what should be done to meet nutritional requirements in care homes and the wider community? Senior citizens, nutritionists and decision-makers discuss the best diet for our later years.

2007052020070521

Sheila Dillon visits The National Fruit Collections in Brogdale, Kent, the largest collection of fruit trees in the world.

Created after the war, it contains more than 2,000 varieties of apples alone.

However, questions are being asked over the site's future and there are even plans to move it to a new location.

2007052720070528

Sheila Dillon investigates the pursuit of a sustainable fishing policy and examines its implications for fishermen, food processors and retailers.

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Sheila Dillon goes fishing with a diver who hand-picks scallops off the Devon coast.

As the consultation process nears its end, she asks what the Government should be considering for the Marine Bill.

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Sheila Dillon traces the roots of Italian cuisine in the UK, from the restaurant pioneers of the 1950s to the Michelin-starred dishes of Giorgio Locatelli.

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Sheila Dillon explores the food culture of the Shetland Islands.

In the run-up to their annual Flavour of Shetland festival, she samples local quality produce including seaweed lamb, black potatoes and mussels.

She also investigates an experimental project in which mutton is air-dried to suit Faroese tastes.

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Andrew Jefford visits China to explore its centuries-old tea culture.

He meets tea millionaires and samples some of the finest brands in the world, including 80-year-old vintages.

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The plight of the honeybee is the focus in this edition.

A commercial beekeeper in Pennsylvania, USA, was the first to discover what's being called 'colony collapse disorder'.

He describes the effect on his business.

Scientists in the US and in the UK discuss the possible causes of CCD and the wider implications of their research findings.

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Sheila Dillon follows a group of small producers showcasing their wares at the New York Fancy Food Festival - one of the biggest events of its kind.

So how will traditional British food from relishes to Christmas pudding go down in the Big Apple?

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Andrew Jefford visits Bulgaria to explore the increasingly popular Eastern European wine industry.

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Sheila Dillon asks if we eat better, will we age better? Along with some of the latest findings from the Nutrition Society's meeting, a pioneering 90-year-old GP in Scotland gives his prescription for healthy living.

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Sheila Dillon investigates the British love affair with farmers' markets.

The phenomenon began ten years ago in Bath, and now there are thought to be more than five hundred up and down the country.

With food sales generating hundreds of millions of pounds, Sheila asks to what extent they have remained true to the original values and ideas.

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Sheila Dillon explores explores the food of Bengal.

What happened to food production and supply during and after Partition? Studio guests taste hilsa and discuss the unifying effect of that fish on both communities.

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Sheila Dillon dissects our national loaf.

How is most bread made, and what goes into it? And is the time ripe for a new real bread campaign?

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Sheila Dillon looks at the impact of the recent floods on food supplies and the quality of produce.

She hears the stories of farmers and growers who have been directly affected and explores the wider questions now being asked about the food supply chain.

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As the game season starts, Sheila Dillon investigates grouse and pheasant with the help of countryman and writer Johnny Scott

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Sheila Dillon explores sweet and sour, one of the most enduring flavour combinations.

From exotic Thai recipes through to the Italian version called agro-dolce, Sheila finds out why we are drawn to food in which two extremes of flavour are found in one mouthful.

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Sheila Dillon explores the current proliferation of food festivals and asks what purpose they serve.

Are they simply a nice day out for those affluent enough to patronise them, or can they be used to regenerate local economies and communities? Sheila visits the Abergavenny Food Festival in search of answers.

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Simon Parkes profiles Chris Haskins, farmer, former company chairman and adviser to the Blair government on food production and the food retail sector.

2007093020071001

Simon Parkes profiles Prue Leith, celebrated cook, writer, businesswoman and champion of healthy eating.

2007100720071008

Simon Parkes profiles Tim Lang, Professor of Food Policy at London's City University.

He came to prominence as Director of the London Food Commission, one of several organisations that set out to challenge industry and government food policies in the 1980s.

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A celebration of meze, the mixed hors d'oeuvres which are an ancient tradition across the Middle East.

Henry Dimbleby reports from the Meze Festival in Lebanon and Anissa Helou joins Sheila Dillon in the studio to discuss the origin of meze and how it has stood the test of time.

2007102120071022

Sheila Dillon asks whether it is possible for the major supermarket chains to offer locally sourced food.

2007102820071029

Fairtrade coffee.

How fair is it? In Tanzania, farmers on Mount Kilimanjaro are improving the quality of their beans.

But do they get a good deal from fair trade, and does it help improve their lives? Presented by Sheila Dillon

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The programme comes from Chatsworth House in Derbyshire, where food historian Ivan Day uncovers a treasure trove of culinary history that has been undiscovered for over 70 years.

With Ivan, Sheila Dillon explores the rooms in the basement that were dedicated to food, and samples a 150-year-old recipe for iced cabinet pudding.

2007111820071119

Sheila Dillon explores the world of casino food.

She finds out which gamblers get to eat for free and looks inside a casino kitchen, where luxury ingredients are kept under lock and key.

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Sheila Dillon and studio guests review the best of this year's books on food and food preparation.

They offer some mouth-watering ideas for Christmas presents.

20071202

Sheila Dillon hosts the eighth BBC Food and Farming Awards ceremony at Birmingham's Museum and Art Gallery.

Rick Stein and Paul Rankin are among the guests who announce the winners of categories including Best Food Producer and Best Farmers' Market.

20071203

As this year's winners of the Radio 4 Food and Farming Awards celebrate their success, Sheila Dillon hears from those who won last year.

2007120920071210

The food magazine explores Mexican cuisine.

Often misunderstood and underrated, Mexican dishes have a lot to offer.

The programme reports from a food market and restaurant in Wahaca in Mexico and visits a chilli farm in England and a Mexican restaurant in London.

2007121620071217

Sheila Dillon visits Vienna's Christkindlmarkt to compare the European Christmas market to its British counterpart.

2007122320071224

Sheila Dillon meets the young British chocolatiers who are revolutionising the feel and flavour of chocolate.

2007123020071231

Food writers, chefs and producers reveal their secret passions for favourite dishes, methods of preparation and how food is served.

2008011320080114
2008012020080121

Sheila Dillon examines the enduring appeal and versatility of iconic brands such as Heinz Tomato Ketchup, Colman's Mustard and Marmite.

2008012720080128

Sheila Dillon presents the food magazine.

She explores the world of food sold over the internet and gets some tips on how to shop for food online.

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Sheila Dillon puts the new Ribble Valley Food Trail to the test, sampling some new Lancashire food and asking what difference the initiative can really make to the way people eat.

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John Waite explores the revolution in museum food.

Stewed tea and rock cakes have given way to stylish bars and restaurants attracting non-gallery customers.

So how has this change come about?

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Sheila Dillon and Nigel Slater cook the perfect meal from the ingredients produced by Food and Farming Award Best Producer finalists.

Arbroath Smokies, venison, Single Gloucester cheese and traditional apples - authentic British ingredients for the perfect meal.

2008122820081229
2010100320101004

Sheila Dillon looks at some of the latest developments in airline food.

The supply chain is beginning to open up and innovative producers from the north east of Britain have succeeded in winning contracts to supply leading airlines.

One of these suppliers - 'Look What We Found' - has led the way in technology to deliver quality ambient food in a bag.

They've converted this to a tray of food that can be heated and eaten during a flight.

Gate Gourmet, one of the largest providers of airline catering in the world, has had its difficulties in recent years - strike action and radical restructuring.

Now back on its feet it has just opened a new £10m production kitchen.

Sheila Dillon visits the new facilities and sees for herself the challenges of feeding and pleasing millions of people a year consuming meals 30,000 feet up in the sky.

producer: Lucinda Montefiore.

Sheila Dillon looks at some of the new developments in airline food.

2010103120101101

In these hard economic times does a Private Members Bill introducing new standards for the food sourced by public bodies stand a chance of becoming law? Simon Parkes visits Nottingham, where some hospital meals and all school dinners are procured this way, to look at what such a change might mean in practice.

Producer: Rebecca Moore.

Can we afford new standards in public food? Simon Parkes finds out.

2011082820110829

Laurence Llewelyn-Bowen takes a look at what our kitchens and the food we eat say about us and the times we live in.

Laurence Llewelyn-Bowen takes a look at what our kitchens and food say about us

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The story and legacy of the maverick, self taught, legendary chef George Perry-Smith.

Producer: Dan Saladino.

The story and legacy of the maverick self-taught chef George Perry-Smith.

2012120920121210

Sheila Dillon looks at the role food plays in different faiths and how increasingly churches, temples and mosques are being tasked with feeding people who have fallen victim to recession.

Producer: Maggie Ayre.

Reports from the world of food.

*2008010620080107

Sheila Dillon celebrates the art of eking out and reusing leftovers.

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Simon Parkes enjoys the flavours of the Spanish region of Extremadura, from the prized pata negra cured ham to the pimenton smoked paprika brought back by Columbus from the New World.

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As New Covent Garden market looks to reinvent itself along the lines of Rungis in Paris, Sheila Dillon crosses the Channel to explore what makes a capital food market successful.

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Richard Johnson investigates food waste created by restaurants and the food industry.

Millions of tonnes of food are sent to landfill each year, but what are the alternatives?

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Hardeep Singh Kohli celebrates the oyster, a delicacy which goes back to Roman times.

Once considered food for the poor, years of over-fishing have elevated the oyster to luxury status.

Plans are afoot to expand the industry while protecting the species.

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With economic turbulence unfolding around the globe, Sheila Dillon asks if organic food will fall victim to current events.

2004 Food And Farming Award Winners2004112820041129

Sheila Dillon and Hugh Fearnley-Whittingstall reveal the winners of this year's BBC Radio 4 Food and Farming Awards.

2006 Bbc Radio 4 Food And Farming Awards.2006112620061127

Sheila Dillon and guests, including Gordon Ramsay, Jamie Oliver, Marcus Waring and Ainsley Herriot, reveal the winners.

2012's Best Big Food Ideas2012112520121126

Sheila Dillon meets finalists in the BBC Food and Farming Awards offering ideas for our food future, from making more local food available online to redistributing spare food.

Joining Sheila to explore these ideas are Kath Dalmeny, research director of Sustain, and Christine Tacon, former CEO of the Coop's farms.

Under discussion are Growing Communities in East London, Riverford Organics in Devon, Cornish Food Market, The Real Bread Campaign, and Fareshare.

Producer: Toby Field.

Sheila Dillon meets finalists in the BBC Food and Farming Awards offering ideas for our food future, from making more local food available online to changing food in the NHS.

30th Anniversary *2009111520091116

The Food Programme marks its 30th anniversary.

Margaret Thatcher became the first woman prime minister and Blondie was in the charts, but 1979 was also the year that The Food Programme first came on air, with Derek Cooper presenting.

This programme, the first of two, marks the 30th anniversary with a look back at the people whose ideas have shaped our thinking on food and a look forward to some of the issues that could dominate the next 30 years.

30th Anniversary: Business2009112220091123

As the Food Programme celebrates 30 years of broadcasting, Sheila Dillon looks at the impact of some of the pioneering food businesses featured on the programme over the years and assesses their impact on the food world.

Fair trade, organic, local, authentic - all are concepts launched as food products during this time, in the form of the likes of Ben and Jerry's ice cream, Yeo Valley yogurt, the Village Bakery artisan bread and Green and Black's ethical chocolate.

So what challenges do food entrepreneurs face when success beckons? How easy is it to grow big enough to supply our increasingly large retailers, and what role do private equity investors have in progressing small entrepreneurial businesses into the big time? We talk to Langholm Capital who did just that with Dorset Cereals and Tyrrell's crisps.

And we ask if it matters when food businesses that set out to change the world are themselves consumed by the industry's behemoths; is anything crucial lost?

With the help of recordings from the archive, programme finds out how these companies have fared and why food entrepreneurs matter to the future food industry.

With studio guest William Kendall: entrepreneur, farmer, and formerly of Green and Blacks.

A Feast Of Food And Farming2004120520041206

Sheila Dillon and Hugh Fearnley-Whittingstall feast upon the foods produced by the winners of the BBC Radio Food and Farming Awards.

A Fling With Highland Food2004121920041220
A Guide To Spice, Part 1: Cloves2012081920120820

Sheila Dillon embarks on a journey through the world of spices, starting with the clove.

Sheila Dillon embarks on a journey through the world of spice, starting with the clove. She follows the story of the clove from a harvest in Africa to sauce making with chef Jeremy Lee.

A culinary prize since the 3rd century BC, cloves have been a source of conflict and competition for centuries. They're still one of the most popular spices in our kitchen cupboards.

Reporter Nick Maes travels to Zanzibar, one of the world's leading producers of cloves, to find out how the dried, unopened flower buds are grown and then processed. He hears how years of decline have been reversed and plantations extended.

Along with Jeremy Lee, Niki Segnit, author of The Flavour Thesaurus, provides a helpful guide to flavour combinations and the uses of cloves in cooking.

A Guide To Spice, Part 2: Vanilla2012082620120827

Sheila Dillon looks at the modern vanilla trade and meets a young British vanilla grower.

Do you know how vanilla beans are hand pollinated? Do you know why harvested vanilla pods are wrapped in hot blankets?

Sheila Dillon reveals all as she continues her exploration of the modern spice world by looking at vanilla.

Reporter Vanessa Kimbell travels to Uganda to meet Lulu Sturdy, a British furniture designer who inherited a run down estate in Uganda, and within a decade has turned it into an influential source of quality vanilla beans. She follows this year's harvest and hears the incredible effort involved during the careful processing of the pods.

Chef Jeremy Lee and Niki Segnit, author of The Flavour Thesaurus provide a guide to flavour combinations and cooking techniques with vanilla.

A Guide To Spice, Part 3: Mustard2012090220120903

Sheila Dillon explores a food story of decline and revival - British mustard.

A Scramble For Eggs?2012042920120430

Sheila Dillon looks at changes to the UK's egg supply following the EU's ban on battery cages. Is the food industry really facing shortages and escalating prices?

Producer: Maggie Ayre.

Sheila Dillon looks at changes to egg supplies following the EU's ban on battery cages.

A Soya Bean Future?2012051320120514

What is the future for one of the world's most successful and controversial crops, soya?

What's the future for one of the world's most successful and controversial crops, soya?

Producer: Rich Ward.

A Winning Meal - The Bbc Food Awards Menu2012120220121203

A Winning Meal - the menu behind the Food and Farming Awards. Chef, Arthur Potts-Dawson tells the story behind a celebratory meal created using ingredients from UK food producers who were nominated for the BBC Food and Farming Awards.

Presented by Sheila Dillon. Produced by Emma Weatherill.

- the menu behind the Food and Farming Awards. Chef Arthur Potts-Dawson tells the story behind a celebratory meal created using ingredients from UK food producers who were nominated for the BBC Food and Farming Awards.

Presented by Arthur Potts-Dawson. Produced by Emma Weatherill.

Adventures In Vegetarian Cuisine2012020520120206

Can a new wave of vegetarian chefs and food writers change mainstream cuisine?

Producer: Rich Ward.

Meat-free cooking is in the spotlight. High-profile food writers are devoting books to delicious meatless food, and there are established restaurants, street-food vendors and new eateries offering vegetarian and vegan fare to diners of all stripes. Is it time for all restaurants and cafes to offer fantastic vegetarian food that doesn't feel like an 'add-on' to the menu?

In this edition of the Food Programme, Sheila Dillon asks if the British public are increasingly opening their minds to the possibilities of a complete plate of food with no meat?

The Food Programme's Carnivore-in-Chief Tim Hayward embarks on a mission to experience what vegetable, pulse and grain can offer.

Along the way meet Yotam Ottolenghi, Denis Cotter and encounter a flower-strewn van, some perplexed football fans and 'pasta' made from radishes.

African Food Security *2008052520080526

Sheila Dillon presents the food magazine.

She reports from a project in Ethiopia in which farmers are rising to the challenge of boosting agricultural productivity in an age when global warming is likely to exacerbate the problem mof food shortages.

Alcohol And The Responsibility Deal2011100220111003
Alternative Christmas Cakes2010121920101220

Panettone and chocolate logs: Sheila Dillon explores our newer Christmas cake traditions.

Panettone and chocolate logs - Sheila Dillon traces the history of some of the newer cakes of Christmas to grace our festive tables.

Producer: Rebecca Moore.

Amateur Food Photography2010061320100614

In the second of two programmes about food photography, Sheila Dillon explores the world of the amateur.

Why DO we take so many pictures of food and meals - on holiday, in markets, and increasingly, in restaurants and in our own homes? It's about the relationship between our eyes, our mouths and our stomachs.

Real, simple good food, well presented, looks great.

And armed with a digital camera, or even a mobile phone, all of us can document our eating habits.

Sheila is joined by Liz Galbraith CREATIVE DIRECTOR of BBC Food Group, to discuss the changing fashions in depicting dinner, and to marvel at the photos Food Programme listeners have sent in.

Say cheese!

Ambient And Chilled Foods2006080620060807

An examination of how we store our food and how to stop wasting it by letting it go off and having to throw it away.

Sheila Dillon hears about the financial costs and environmental impact of keeping food cold.

One company in the North East has come up with a pioneering new technique that keeps food fresh for over a year without any preservatives and no need for chilling.

Joanna Blythman explores the sell by date system and Crisis Fairshare talks about how it redistributes supermarket food to the homeless.

American Diners2006081320060814

For many Americans, an outstanding memory of childhood is the family trip that included a roadside stop for a good quick meal at a diner.

Sheila Dillon explores their origins on Rhode Island and follows the history of the New York diner in an affectionate tribute to a remarkable eatery that also serves as a cultural icon for the nation.

Anchovies2008083120080901

Chef Rowley Leigh explains why he thinks the anchovy is one of the greatest ingredients a cook can have.

From the dishes of ancient Rome to classic British fare, he chronicles the influence of this humble fish.

Angela Hartnett's Best Producer Meal2011011620110117

Angela Hartnett cooks a winter's meal from the 2010 Best Producer Finalists' ingredients.

A baker, a dairy farmer and a condiments maker - Angela Hartnett prepares a hearty winter's meal for Sheila Dillon using ingredients from the 2010 Best Producer category, in the BBC Food and Farming Awards.

Producer: Rebecca Moore.

Australia's Food Revolution2012090920120910

How Australia, built on bulk exports of cheese and meat, became a gastronomic leader.

Sheila Dillon finds out how Australia, a nation founded on the bulk export of cheese and meat, became one of the world's most exciting gastronomic destinations.

The food story of the early settlers is told by Michael Symons, former restaurateur, academic and author of One Continuous Picnic: A Gastronomic History of Australia. In 1788, convicts and peasants arrived to an uncultivated land and farming and food were quickly geared towards large scale agriculture and exports of meat and dairy to the British Empire.

In more recent years Australia has become a place of pioneering, experimental chefs and home to some of the world's greatest ingredients as well as the source of global food trends. Sheila tells the story of this major transition with the help of food writer Charles Campion, on tour in Sydney and Melbourne.

The story also weaves in a hunt for indigenous aboriginal foods and the account of a man whose contribution to Australian food culture was to bury 80kg of Roquefort cheese to the French national anthem. Both are fascinating episodes in a colourful and surprising food story.

Producer: Dan Saladino.

How Australia, founded on bulk exports of cheese and meat, became a gastronomic leader.

Authenticity2003022320030224

To create authentic French or Italian cuisine, must the ingredients come from those countries? Sheila Dillon investigates.

Avocados2004012520040126

Super food or something to be enjoyed in moderation? Sheila Dillon samples a range of avocado recipes and investigates whether or not they are good for us.

Awards Extras *2009112920091130

The 2009 Food and Farming Awards judges, including Mark Hix and Alex James, tour the UK visiting the winners and finalists.

What lies behind a Best Takeaway or Best Dinner Lady/Man?

The 2009 Food and Farming Awards judges tour the UK visiting the winners and finalists.

Bananas2003071320030714

How does a supermarket take-over in Britain affect the life of a banana farmer in the Windward Islands? Simon Parkes considers the place of the banana in global trade.

The humble banana is the biggest selling item in British supermarkets.

It's also at the centre of one of the longest and dirtiest trade wars.

At the eye of the storm are the Windward Isles - where the huge European market has made the banana a mainstay of the economy.

But changes to EU rules have meant that the small family farms of the Windward Isles have lost their tariff advantage and face increasing competition from more efficient Central American producers.

And they're concerned that if Safeway is taken over later this month by American supermarket giant Wal-Mart their earnings could be reduced even further.

They are up against the big boys - the UK market is dominated by a handful of supermarkets, and the world market is dominated by the handful of transnational corporations which control 75% of world trade.

Simon Parkes visits St Lucia to meet banana buyers and farmers and to find out what can be done to protect farmers in the long term from the savage and unpredictable swings of trade.

Beetroot And Health Legislation2010032120100322

If beetroot juice is good for our blood pressure, should it be left up to the European Union to decide whether or not a food manufacturer can make such a claim? The food industry is reeling at the EU's tightening of regulations, which make it more difficult to make a health claim for a food.

If precise scientific evidence is required, isn't the EU treating food as if it is a pharmaceutical drug? Sheila Dillon meets one beetroot juice producer in Suffolk who is hoping to make a health claim for his product, but is challenged by the EU bureaucrats.

Consumer safety is the paramount concern but is this level of control costly and damaging for small food companies and patronising to the consumer? Sheila travels to Brussels and meets small food companies trying to come to terms with the changes in EU health claims.

In trying to protect the public, could the bureaucrats be throwing the metaphorical baby out with the bath water?

If beetroot juice is good for us, should the EU decide whether or not we are told?

Belfast Food Tour2010071820100719

Sheila Dillon takes a culinary food walk in Belfast.

Produced by Rebecca Moore.

Berries2010072520100726

The season for berries is short and sweet and, it seems, ever changing.

For the first time, blueberries will overtake raspberries in popularity.

Is it just clever marketing or commercial sense? Sheila Dillon visits the biggest grower of blueberries in the UK.

But what of other berries? Gooseberries, for instance, have been grown here since the Middle Ages, and still grow happily from Cornwall to the north of Scotland, but are not successful commercially.

Sheila explores the changing fortunes of different berries, finds out how producers compete with cheap foreign imports and hears about some new varieties that will soon be available.

Produced by Margaret Collins.

Sheila Dillon examines the changing fortunes of different berries.

Best Drinks Producer, Food & Farming Awards2010112820101129

Sheila Dillon investigates every aspect of the food we eat.

Producer: Rebecca Moore.

Biscuits: A Serious Business2012040120120402

Simon Parkes takes a look behind the scenes of Britain's favourite snack, the biscuit and as he discovers major change is underway to some of our most famous food brands.

Our most popular biscuits, including the digestive and the Bourbon became firm fixtures of British life in the 19th century. The snacks were produced in their millions in places like Reading and York and exported all over the world. Today, we spend more than 2.5 billion pounds eating our way through an ever increasing range of biscuits.

It's a world that's now having to adapt to a number of powerful trends. Firstly, as we're being encouraged to eat more healthy foods, millions of pounds are being invested by manufacturers with the aim of "reformulating" some of the most valuable recipes in the food industry. Secondly, with the rise of global food brands, more and more of these iconic snacks are being bought up by a small number of companies.

What does all this mean for a British food institution? Simon Parkes takes a close look at the pleasures and the profits behind the biscuit.

Producer: Dan Saladino.

Simon Parkes delves into the fast-changing world of a British favourite, the biscuit.

Bitter Food2003062920030630

While children crave sweetness the delights of bitterness are a truly adult taste - dark chocolate, expresso coffee, campari. Sheila Dillon explores the taste of bitterness, the most intriguing of the 5 tastes according to Sybil Kapoor's new Taste cookbook.

We talk to the plant breeders who are working with some of our traditional green leafy vegetables to remove the bitter characters that seem to stand between consumers and a healthier diet. And we speak to the scientists who think that be removing it they might be taking the goodness with it.   And we explore the cultural differences between those cuisines which celebrate the sharp edge of bitterness in their food, and taste the best of what they have to offer.

Bones2003030920030310

Sheila Dillon celebrates the art of cooking with bones, and considers the relationship between diet and bone health.

Borough Market2011041720110418

in south east London has been, and is, a food phenomenon.

It took off in the 1990s, riding in the wake of the BSE outbreak that had led to a new interest in the source of our food.

As it developed it looked as though a few seedy acres on the south bank of the Thames were going to give us, for the first time in decades, a market as good as the very best in France, Spain or Italy.

And Borough's influence stretches beyond London: it served as a model for other local authorities for what a market could be, and how it could regenerate communities and areas.

Even supermarkets imitated its ranges as urban wealth reached rural pockets.

But the market's success has latterly been overshadowed by criticisms that it has lost its way, catering now for tourists not local cooks, and introducing rising tariffs on traders that some say threaten their businesses.

Sheila Dillon charts the rise of the market with some of its founders, and asks the Chair of Trustees for the Borough Market, Peter Wilkinson, has this nationally important market lost its way?

Producer Rebecca Moore.

Sheila Dillon charts the success of London's Borough Market and asks, 'Where now?'.

Branding2009070520090706

Brands - do you love them, buy them or hate them? Are they an essential element of trust in our globalised food system - and can local farms use them just as smartly as multinational food corporations?

Reporter Mark Holdstock visits the launch of Fodder, the Yorkshire Agricultural Society's new shop and cafe outside Harrogate and talks to Deputy Chief Executive Heather Parry and to Jenny Clarkson of Just Jenny's Ice-cream.

Sheila Dillon visits Barford Farmhouse, near Wimborne in Dorset, and talks to Wendy Pope about their farmhouse ice cream.

She asks why they launched it and how difficult and costly it was to develop a logo and to market it.

Sheila Dillon also talks to Julian Hunt of the Food and Drink Federation.

And Sheila is joined in the studio by Jonathan Gabay of Brand Forensics and Anthony Davison of Big Barn, a leading local food website.

Sheila Dillon investigates the farmers who have turned themselves into 'brands' to survive

Bread Skills2009122720091228

Sheila Dillon celebrates the rise of real bread.

The majority of Britain's bread is highly processed, packed with additives and often made with cost, rather than quality, in mind.

But countless bakers, amateur and professional, are fighting back.

Sheila finds out about some of the new ventures that are making artisan bread more widely available, and at a competitive price.

Reporter Gerard Baker visits the Handmade Bakery in West Yorkshire, a community-supported bakery with dozens of local subscribers.

Sheila also hears about St Mary's Bakery in Frensham in Surrey, where Richard Dean started his venture by offering his bread to the neighbours.

Sunday Telegraph food columnist Bee Wilson explains what happened to bakers in the Middle Ages when their bread was not up to scratch.

In the studio, food writer Rose Prince launches her idea for extending breadmaking skills to the young as well as encouraging more people to enjoy 'real' bread.

Sheila Dillon celebrates 'real' bread and those who make it.

Breakfast2012052720120528

Tim Hayward offers reflections on the past, present and future of the British breakfast.

Tim Hayward offers his reflections on the past, present and future of the British breakfast. Has the first meal of the day become a problem to solve rather than a pleasure?

Joined by food writer and breakfast historian Seb Emina, Tim finds out how the great British breakfast became the envy of the world. With its origins dating back to aristocratic Edwardian country houses, the cooked breakfast spread through the chop houses of working class London and beyond.

But with the huge amount of breakfast choices now available and our increasingly busy lives, eating breakfast has become an increasingly diverse and fragmented food experience.

For some breakfast is an exercise in "grab-and-go" and indulging in more of a "desk-fast" than a meal, but there are some other interesting trends underway; sales of the big name cereal brands have been falling, porridge sales have been making something of a comeback. For an insight into this trend, Tim meets Nick Barnard of Rude Health, one of the more recent players on the breakfast scene competing for our morning appetite.

With the help of food writer Anna Berrill, Tim finds out how, for some, the traditional breakfast is becoming more of a whole social occasion. Writer and comedian Chris Neill explains his own personal problem with breakfast and we learn how the so called "third wave" coffee scene is a growing influence on our mornings.

Producer: George Casey.

Britain's Best Food Markets2011120420111205

Sheila Dillon talks to Food Award judges Jeremy Lee and Kath Dalmeny about some of the exciting grassroots developments in local markets around the country, focusing on the three outstanding examples of community food retailing which are transforming their communities in different and imaginative ways.

Sheila Dillon discusses this year's winners in the Best Market category of the Food Awards

Britain's Best Food Producers2011112720111128

Sheila Dillon reports on the winners and finalists of The BBC Food and Farming Awards 2011.

Britain's Food Safety Net2012022620120227

Who makes sure our food is safe and how? A report on Britain's food safety net.

Producer: Dan Saladino.

Britalian Food2009062120090622

Sheila Dillon investigates the businesses in Britain producing ingredients usually only found abroad, including mozzarella di bufala, ricotta cheese and pasta.

With the fall in the value of the pound against the Euro, imports have become more expensive.

For years, all over Britain, there have been small businesses making authentic Italian produce.

Will our economic woes create a situation in which these firms can now thrive?

Home made Italian food.

Sheila Dillon meets British producers making Italian ingredients.

British Blue Cheese2012100720121008

is aspiring to move from niche to mass market. Blue cheese has been made on the continent since Roman times. But in the UK, blue in cheese was historically viewed as "white cheese gone wrong". Now, British blue cheese producers are trying to make creamy, sweet, salty cheeses in a European style to compete with the continental imports of Gorgonzola, Cambozola and Danish Blue.

Sheila Dillon travels to the British Cheese Award to search for the perfect blue cheese for the mass market's palate. Food historian Ivan Day explains why Stilton was the most expensive cheese in Victorian Britain. And cheese maker John Longman shows Sheila how to turn a cheese blue.

Presented by Sheila Dillon and produced by Emma Weatherill.

Sheila Dillon finds out why new British blue cheeses are pushing their way into the market.

British Charcuterie2011031320110314

Food writer Tim Hayward goes in search of British charcuterie.

Producer: Harry Parker.

Brogdale2009050320090504

Sheila Dillon explores Brogdale in Kent, home of the National Fruit Collection, updating a story covered by the programme in the early 1990s and in 2007 when one of the greatest of our living food plant collections was under threat.

They are to remain there following a reversal of a government decision two years ago to move over 4,000 trees and plants to another site.

Since then Brogdale has flourished in many different ways.

Sheila revisits the site and explores some of the new food-related businesses that have developed in the 'Market Place' with new investment and refurbishment.

In addition to the food businesses, there are educational tours and a laboratory that can analyse the nutrient value of different soils and diagnose plant problems.

The Plant Centre, which can identify different varieties for Brogdale, boasts over 2,000 different varieties of apples, including 60 different varieties of cooking apples.

It remains of global as well as national significance.

Sheila meets Joan Morgan of the Friends of Brogdale, who campaigned to save Brogdale, and talks to Tony Hillier of Hillreed Land and landscape architect Tom le Dell.

She drops in on food businesses including the Tiddly Pomme, selling ciders, wines and fruit juices, and events caterers, Scott Anderson.

Burgers And Meat2011060520110606

The burger is one of the world's most popular foods and it made meat eating affordable for millions, but it also became the food that symbolised many of the failings of the world's modern food system.

Sheila Dillon looks at a new attempt to revive its reputation as a quality food.

This new "burger scene" where immense care is taken with sourcing the meat and using the right cuts, reflects not only a shift in burger eating, but also in attitudes to meat eating itself.

The highly respected food and farming writers Simon Fairlie and Colin Tudge both share the views on eating meat in the 21st century.

Producer: Dan Saladino

Photography: Paul-Winch Furness.

Sheila Dillon looks at the hamburger and it how changed the world's attitudes to meat.

The highly respected food and farming writers Simon Fairlie and Colin Tudge both share the views on eating meat in the 21st.

Butchers2003070620030707

Sheila Dillon investigates the decline in public knowledge about meat, and finds out why so many of us think our local butcher deserves a medal.

Reporter Gerard Baker takes a lesson in butchery to discover where different cuts come from and what best to do with them, and chef Jamie Oliver cooks a range of steaks to reveal the taste differences between fresh and matured meats.

And Sheila reflects on last year's Food and Farming Awards in which hundreds of butchers' shops were nominated.

With their numbers declining, have we realized too late that a good local butcher can be a cooks best friend?

Butchery2008062920080630

Sheila Dillon finds out why so many butchers' shops have closed down in recent years.

She explores apprenticeship schemes that aim to introduce a new generation to some long-forgotten skills.

Butter2003040620030407

"Butter: Sheila Dillon celebrates butter in all its forms, from ghee and smeun to buttermilk and beurre blanc.

Then Weather.

" / Sheila Dillon celebrates butter in all its forms, from ghee and smeun to buttermilk and beurre blanc.

Cake2006121020061211

making is on the rise, sales of baking ingredients have rocketed and more people are enjoying cakes - not just for a home made treat, but as a business venture.

Sheila Dillon meets makers and bakers, and puts some cake mixes to the test.

Camping Food2012080520120806

How camping food can be much more than tinned food and bangers. Tim Hayward finds out.

For most people, the idea of camping food is not an appetising one. You'll not find food-loving Tim Hayward under canvas unless it's in the big tent of a food festival.

Tim has got wind of a man who is throwing all of his energy into changing forever how people see (and taste) camping food. Setting off on an arduous voyage to meet Josh Sutton - aka The Guyrope Gourmet - our intrepid presenter learns about tribal caches, a pioneering outdoorsman with a love of Italian cuisine, as well as a whole new way to experience 'local food'.

Tim Hayward is joined by Matthew De Abaitua, author of 'The Art of Camping'.

Producer: Rich Ward.

Can Andrew Lansley Change Your Diet?2012072220120723

Can health secretary Andrew Lansley change Britain's bad eating habits?

Can Health Secretary Andrew Lansley change Britain's bad eating habits? Sheila Dillon hears how the debate is shaping up on the "responsibility deals" aimed at changing our diet.

With over 60 per cent of the British population now overweight or obese everyone agrees that change is needed in how we eat and what we eat. One part of the government's strategy involve so called responsibility deals, agreements with the food industry based around a series of pledges.

A growing number of food manufacturers and retailers have signed up, pledging to reduce calories, remove salt and harmful trans-fats from food. But will it deliver a big enough change in the nation's diet?

Sheila Dillon finds out how the Danish government has recently opted to place a tax on nutrients like saturated fat and sugar, meanwhile in New York City, mayor Michael Bloomberg has placed a ban on ingredients like trans-fats and is now placing restrictions on the size of soft drink portions.

So, to tax, ban or adopt voluntary agreements on food? Sheila hears how the three different ideas are being developed.

Producer: Dan Saladino.

Can Britain Become Self-sufficient?2008102620081027

Sheila Dillon discusses some of the issues raised by the last programme, which examined the Fife Diet in which 600 people in that Scottish town lived only on locally produced food.

Can Food Save The High Street?2012070820120709

Sheila Dillon asks if food is the key to reviving the Britain' declining high streets. Food expert, Henrietta Green visits Croydon town centre which has just been awarded a grant by retail guru,Mary Portas to see if a radical food future is possible and asks what are the barriers to bringing quality food back to our high streets.

Producer: Maggie Ayre.

Sheila Dillon and Henrietta Green ask if food is the key to reviving UK high streets.

Sheila Dillon asks if food is the key to reviving the Britain' declining high streets. Food expert Henrietta Green visits a town centre to see if a radical food future is possible.

Cheap Veg2012121620121217

- the surprising stories behind humble British vegetables. Sheila Dillon enlists three experts to uncover the hidden side of our veggies.

Ethno-botanist James Wong argues that rhubarb is the only uniquely British indigenous vegetable. Agricultural expert Dr Oliver Moore discovers the work that a seed bank in Ireland is doing to increase variety in our potatoes. And food writer Andrew Webb unearths new uses for onions.

Presented by Sheila Dillon and produced by Emma Weatherill.

Cheese * *2009021520090216

Sheila Dillon investigates the production of British farmhouse cheeses.

The extraordinary revival that they have enjoyed is a testament to the hard work and dedication of countless cheesemakers, whose attention to detail is mirrored in their produce.

Getting it right requires particular conditions and circumstances, and the result seems magical - but get it wrong and the outcome can be disastrous.

Chefs' Choices Number 1: Indian Meat Chutney *2009080920090810

Cyrus Todiwala, award-winning chef of Cafe Spice, acclaimed for his unique and creative Indian cuisine, gets to work with spices, herbs and in particular his very own recipe for Indian meat pickle.

Joining Cyrus, and laden with fresh herbs, is his supplier, Rob Davies.

The programme also features a trip to the coriander beds of a grower, Charlie Bransden, to hear why the roots, as well as the seed of this herb, are crucial to Indian cuisine, and food historian Tom Jaine decribes the unusual culinary route of coriander from west to east.

Cyrus Todiwala gets to work with spices, herbs and his own recipes for Indian meat pickle.

Chefs' Choices Number 2: Cauliflowers2009081620090817

Yotam Ottolenghi, chef and founder of Ottolenghi's food shops and restaurant, brings some much-needed passion to the neglected cauliflower.

Cauliflower has fallen from culinary favour, eclipsed by its superfood cousin broccoli.

Bland, white and often smoothered in cheese sauce, the cauliflower is no longer a fashionable ingredient, and sales are falling.

But are we missing out?

Yotam grew up in the Jewish west Jerusalem, while co-founder of the food shops and restaurant, Sami Tamimim, grew up in the Arab east Jerusalem.

Cauliflowers were plentiful on both sides of the city, eaten in fritters and salads, seasoned or chargrilled.

So can these new flavours raise the cauliflower back up to take its rightful place alongside the other members of the brassica family?

Yotam Ottolenghi brings some much-needed passion to the neglected cauliflower.

Chefs' Choices Number 3: Raspberries2009082320090824

Chef and food writer Jeremy Lee indulges his passion for raspberries by returning to his native Scotland to meet raspberry growers, pickers, processors and breeders.

He explains how a mysterious combination of soil, rainfall, temperature and sunshine has produced the 'terroir' that makes Scotland the perfect place for that particular crop.

In the 1950s, the Raspberry Express train brought Perthshire 'rasps' every day from Fife to Covent Garden in London, but since those days the growers have faced competition from eastern Europe and from Spanish varieties as well as the ever-present threat of root disease.

How have the growers adapted to changing markets? Jeremy finds optimism in the air, as demand for home-grown raspberries continues to grow.

Jeremy Lee explains why raspberries are his favourite fruit and meets growers in Scotland.

Chefs' Choices Number 4: Lemongrass2009083020090831

Raymond Blanc explains how a trip to Thailand led to his culinary love affair with lemongrass.

He also finds out why this Asian ingredient is growing in popularity in kitchens across Britain.

Raymond Blanc explains how a trip to Thailand led to his love of lemongrass.

Cherries2008071320080714

Sheila Dillon follows the fortunes of that most English of summer fruits, the cherry.

Cherry orchards have been disappearing at an alarming rate over the past 50 years, but has the tide finally turned?

Chestnuts2002122220021223

Sheila Dillon explores the culinary applications of the chestnut, from peasant flour in Corsica to marron glaces and sweet puddings.

Children's Literature2003072720030728

What's the role of food in children's literature? Sheila Dillon tucks into a feast of Wonka's Whipple-Scrumptious Fudgemallow Delight, Bertie Bott's Every Flavour Beans and, of course, lashings of ginger beer.

We'll be hearing about past attitudes to children and the food they should, or should not, be allowed to eat as Sheila samples foods which were used to teach children morality.

And we'll be charting changing tastes - asking if it's wise for adults to encourage children to eat sweets and crisps to collect tokens to buy books for schools.

We'll be finding out what fantasy foods children would put in their own literature and exploring how today's authors use storylines to teach children about anorexia and other eating disorders.

Chips2010062020100621

, fries, wedges, micro-chip - Sheila Dillon explores changing fashions in the fried potato, and asks who drives these changes, and how do you make the perfect chip?

In Britain the chip found its perfect partner in fish 'n' chips.

Quite when that happened is disputed, but according to the fish 'n' chip fraternity 1860 is the most likely date, and to celebrate they organised a workshop in London, to explore every aspect of the famous pairing from beer batters to mushy peas, and of course a comparison of 4 different potato varieties to find out which made the perfect chip.

But today half the chips consumed in this country don't come fresh from the fryer, but from the freezer cabinet.

30 years ago McCains introduced the oven chip to Britain and now, according to the company, 70% of households would have a packet of their chips in the freezer.

Sheila Dillon visited their largest factory in Peterborough to follow those chips through the process from potato to freezer bag.

In Belgium the oven chip hasn't caught on.

Instead friterie shops proliferate, and Belgians take their chips very seriously.

How the potato arrived in Europe remains contentious, but the Belgians are confident that it was them, and not the French, who invented the French" fry.

Ray Kershaw visited the Friet Museum in Bruges established to celebrate their national fry with director Eddie Van Belle.

Produced by Rebecca Moore.

What makes the perfect chip, and who decides? Sheila Dillon finds out."

Christmas Necessary Pleasures20121223

- Sheila Dillon hears from leading chefs and writers on their favourite Christmas foods.

Jamie Oliver, Angela Hartnett and Great British Bake Off judge Paul Hollywood are among the top chefs who create an imaginary banquet of Christmas delicacies. Food writers Tom Jaine and Kirsten Rodgers discuss these foods, and hear about past Christmas traditions from food historian Peter Brears as he cooks up dishes in Wordsworth's Cottage in Grasmere.

Presented by Sheila Dillon and produced by Emma Weatherill.

Chutneys And Relishes2006111220061113

Sheila Dillon investigates their history and visits some current producers.

Cider2008110920081110

Sheila Dillon explores the history of cider, explores the theory that English cider makers invented the 'method champenoise' and asks what goes into our cider, besides apples.

Climate Change Farm2011050820110509

Investigating every aspect of the food we eat.

Presented by Sheila Dillon.

Produced by Rebecca Moore.

Coffee2010041820100419

With coffee sales increasing, Sheila Dillon asks what is actually in our daily cup?

Cuba *2009031520090316

Sheila Dillon learns about how Cuban agriculture coped after the support they had received from the USSR dried up and what their experimentation with self sufficiency, organics and sustainable agriculture can teach the UK.

What changes had to take place in the Cuban diet to make use of the food they could grow rather than the imports they had relied on?

Sheila talks to Julia Wright about her book assessing the Cuban experiment, its success as a model of organic food production and what lessons can be learned by the UK.

She also speaks to Professor Jules Pretty about the work being undertaken in the UK to address the issues of declining oil production and sustainability.

Cupcakes2010060620100607

We think of trends in fashion, but baking has trends too.

The popularity of cupcakes has become a phenomenon with small bakeries setting up to meet a seemingly insatiable demand.

But what about some of the other trends that have come along in recent years, like cookies, large and small, and muffins.

Now the focus is on whoopee pies, macaroons and iced biscuits.

Who decides what is trendy? Do they all really originate in the USA and how quickly can retailers adapt to each new trend?

Sheila Dillon visits Marks and Spencer to find out the lengths the giant retailer went to, in preparing its cupcakes for the market and asks if it joined the craze a bit too late in the day.

Small bakeries explain what makes the perfect cupcake for them and in the studio, Comedienne Amy Lame and global food trends specialilst, Charles Banks, explore the importance of trends and what might be next.

Produced by Margaret Collins.

Cupcakes are a trendsetter's dream, but what might be next?

Cut Price Fruit2010111420101115

Supermarket fruit wars - Sheila Dillon finds out if they cause pain for the producers?

Producer: Deiniol Buxton.

Desert Food2003020920030210

: Sheila Dillon looks at the food of the Bedouin tribes of Arabia and how it reflects their lifestyle / Sheila Dillon looks at the food of the Bedouin tribes of Arabia and how it reflects their lifestyle.

Diet20020915
Diet And Cancer2005081420050815

Sheila Dillon explores the connections between diet and cancer.

Diet And Prostate Cancer2009061420090615

Sheila Dillon discusses the latest research linking diet and prostate cancer.

Food campaigner Geoff Tansey, diagnosed with prostate cancer a year ago, has kept an audio diary relating his experience of the disease and his quest to discover the effects of diet.

Nutritional scientist Professor Margaret Rayman joins Sheila to discuss her findings that show that the health of the prostate can be helped by eating a diet rich in certain foods and avoiding the harmful effects of others.

Professor Rayman is joined in the studio by Professor Colin Cooper of the Department of Molecular Biology at the Institute of Cancer Research.

Sheila Dillon on the latest findings suggesting a link between diet and prostate cancer.

Duck Shoots2009101820091019

Eaten any duck recently? More duck is being cooked at home, served in gastro pubs and used in the ubiquitous Hoi Sin duck wrap.

It is now the second most bred species in the world.

So where is all this meat coming from? How is it being reared? How have factory systems changed in recent years, and is the gap in taste between wild and farmed birds changing?

As the duck shooting season gets underway, and consumption climbs steadily towards Christmas, Sheila Dillon investigates the culinary value and welfare conditions of wild and farmed duck.

Sheila Dillon investigates duck - both wild and farmed - for taste, cost, and welfare.

Eastern European Food2006030520060306

During the last decade, diverse groups of immigrants have come to Britain bringing new languages, cultures and religions.

And with EU enlargement in 2004, many more came to start a new life in the UK.

Food does not seem to share the same boundaries as politics and religion, but how difficult is it for immigrant populations to keep their food culture alive and how influenced are they by the traditional fare of the British Isles?

We talk to Latvians in Northern Ireland and to Polish people in London, among others, and explore a world of new tastes from Eastern Europe.

Eat! Newcastle2010062720100628

Sheila Dillon visits EAT! an innovative community food festival in Newcastle and Gateshead

Sheila Dillon returns to EAT! Now in its fourth year, it's an ambitious community food festival - creating, sharing and celebrating some of the best food - in Newcastle and Gateshead.

At Cafe 21 Sheila meets chef Terry Laybourne to talk about the festival's ethos and its impact on the North East.

With the festival's director, Simon Preston, she attends an 'artisan house party' for a DIY evening of molecular gastronomy presided over by Noel Jackson from the Life Science Centre.

Sukey Firth visits a sausage-making party where Steve Pearce from Stewart and Co shows guests how to make the best bangers.

The children of Bede Primary School have been making food and decorations for a Mad Hatter's Tea Party.

Ray Foster, headteacher and mad hatter explains the benefits for pupils and parents.

Sheila talks to cake bakers Nick Hall and Iona Owen who have been preparing for a huge celebration of food and architecture, in which hundreds of the cities' iconic buildings and structures are being made, out of cake.

Clare Armstrong, head pastry chef at Cafe 21 created an online social networking group, Cakebook, to encourage participants to exchange advice and baking tips.

Sheila chats to Jane Walsh who recreated the Great North Museum, in cake.

Mark Holdstock reports from the Cakebook flash mob picnic, where the cakes were displayed.

The Emerson Chambers cake from Nick and Iona was joint winner with the Trinity aka 'Get Carter' Car Park.

Eating Seasonally Update2006091720060918

Eight months ago, the programme launched an experiment in which two families were committed to eating seasonally all year.

How are they faring?

Effect Of Food On The Landscape2003050420030505

Sheila Dillon considers the effect that the food we produce has on the landscape that we inhabit.

Eggs2005051520050516

Sheila Dillon lifts the lid on nature's perfect meal, asking just how safe and versatile eggs really are and discovering how hen-keeping has become a popular hobby.

Egon Ronay2009011820090119

Peter Bazalgette asks what led Hungarian emigre Egon Ronay to try and change food in Britain with the food guides he began writing 50 years ago and what difference they have made.

Peter Bazalgette examines Egon Ronay and the food guides he began writing 50 years ago.

Elvers2008050420080505

Formerly a cheap and popular dish, the elver is now in short supply and has started to appear on the menus of upmarket restaurants commanding a price comparable with that of caviar.

Sheila Dillon explores the history and tradition of elver fishing around the Severn and Wye, now under threat.

She finds out what is being done to protect this precious and shrinking resource and wonders, given its rarity, whether we should really be eating elver at all.

Emergency Food2011071720110718

Sheila Dillon investigates how emergency foods are made for disasters, droughts and wars.

Companies developing meals for the crisis in the Horn of Africa explain their latest work.

Sheila also visits one of the biggest emergency food hubs in the world, The United Nations' World Food Programme base in Brindisi in Southern Italy.

From one warehouse, food for hundreds of thousands of people can be stored and dispatched within a few hours of a crisis call coming in.

In Rome teams of nutritionists are looking into the very latest foods that can be sent around the world for populations affected by drought, conflict and earthquakes.

Producer: Dan Saladino.

English Sparkling Wine2008072720080728

Andrew Jefford investigates the growing popularity and quality of English sparkling wine and finds out how it matches up to its French counterpart champagne.

He investigates rumours that the French are buying up English chalky downland on which to plant their own vineyards.

Essex Co-op2009041920090420

From farm gate to the school plate and to the high-end restaurant menu, Sheila Dillon looks at the farmers' co-operative that is supplying quality organic produce from Essex.

European Obesity2004103120041101

In many European countries, significantly more than half the population is overweight and the prevalence among children is rising at an alarming rate.

In this week's Food Programme, Sheila Dillon will be investigating how Europe is trying to tackle the obesity crisis.

Changes in diet as a result of a shrinking world and global food brands are among the factors feeding the trend.

Some European countries with a rich food culture, such as France, are managing to withstand the onslaught of this pan-European epidemic, but others like Italy are suffering from the highest incidence of child obesity on the continent.

Traditional foods being replaced by standardised products and convenience meals, so that you can eat almost the same food whichever country you are in is thought by some to be a damaging trend, not just for food heritage, but also for peoples health.

We'll have a report from Italy about the "fat camps" being set up to tackle childhood obesity.

There will be an interview with the EU Commissioner for Health and Consumer Protection, David Byrne, who comes to the end of his term of office this autumn and who has said in the post BSE era, the greatest food crisis facing Europe is obesity.

We'll hear about other projects aimed at improving our diets from countries across Europe and from those involved with influencing policy makers and preventing a life threatening epidemic.

Fairtrade2003030220030303

Sheila Dillon investigates proposals to extend fair trade practices to British food producers.

Farming On The Urban Fringe2009051020090511

Picnickers, art groups and frolicking dogs - some of the daily problems faced by farmers on the urban fringes, with a population less personally connected with life on a working farm than ever before.

John Waite looks at the challenges and opportunities facing the farmers living cheek by jowl with their urban neighbours, and at some of the attempts being made to bring the two closer together.

We hear from Wayside Farm in Kings Langley, Hertfordshire, which last year took part in Open Farm Sunday to help explain farming to their neighbours and reduce the casual damage and trespass caused by uninformed picnickers and dog walkers to their land.

Caroline Drummond from LEAF, Linking Environment and Farming, which organises Open Farm Sunday explains why they run it.

John also visits Shabden Park Farm in Chipstead, Surrey, where Mark and Kirstie Banham have set up an on-farm butchery to sell direct to their town dwelling, commuting neighbours.

Sir Don Curry talks about the importance of reconnection, the main theme of 1991's Curry Report into the Future of Farming and Food.

The problems and opportunities faced by farmers who work on the fringes of towns.

Favourite Foods2012072920120730

Simon Parkes reports on the latest stories coming in for the Food and Farming Awards.

Simon Parkes hears from some of the listeners who've sent in their nominations for this year's Food and Farming Awards.

Their stories cover a variety of foods, places and people, from the Glasgow curry cart, to the man so obsessed with the local jam he discovered that he finds himself making jam sandwiches at 10 o' clock at night 'grinning like a five year old.'

Producer: Maggie Ayre.

Feasts2009101120091012

have been a feature of human life since humans first mastered fire and climbed out of the trees, but what function do feasts have in today's largely urban society?

Sheila Dillon visits the Thames Festival Feast, a modern urban harvest festival, bringing food back into the heart of the city and recreating a sense of community.

Grape treading, sacred mayonnaise making and mobile food gardens make a vivid modern feast.

Central to it a table spanning Southwark Bridge, its tablecloth printed with collections of Londoners' food stories.

The traditional feast has been disappearing from rural areas, but the Welcombe community in Devon some years ago introduced a Christmas Salamongundi to bring the community together to celebrate.

Poet and author John Moat explains how it came about.

Sir Roy Strong, author of Feast outlines the social, political and religious subtext of historical feasting and, with Rev Richard Coles, comments on the dining TV reality show, Come Dine With Me.

What function do feasts serve today? Sheila Dillon explores the role of social eating.

Fife2008101920081020

For the past year, hundreds of people in Fife in Scotland have been living only on food that has been locally produced.

The programme sees how they have fared and whether the rest of us should be following their example.

Fish - What Can We Eat?2006072320060724

We are forever being told to eat more fish, but which species can we cook with a clear conscience? Gerard Baker visits Scarborough fish market in his search for delicious, plentiful 'ethically-caught' fish and attempts to convince customers at the local chip shop that it's not cod they want, but coley.

Fish Training2008041320080414

The UK market for fish has almost doubled in the past 10 years, but many of us do not know how to choose or prepare fresh fish.

The increasing demand for convenient pre-packed fish and the continued expansion of the grocery chains have caused numbers of independent fishmongers to decline.

So how are fish skills being passed on? Sheila Dillon explores the range of training on offer for those seeking a career in the fish industry or home enthusiasts keen to learn the art.

Food Ads And Children2011092520110926
Food And Age2002111720021118
Food And Art *2009121320091214

Since cavemen first daubed images of bison on cave walls, food has proved a source of inspiration for artists.

Caravaggio, Breugel, Cezanne and others all brought us the sensual delight, and symbolism, of food.

Sheila Dillon finds out what contemporary artists are making of this staple of the repetoire, visiting two exhibitions: A Net of Eels, created by artist Jake Tilson and photographer Kyoichi Tsuzuki, and Pot Luck: Food and Art, co-curated on the principles of a pot luck dinner by Cynthia Morrison-Bell, including works by Antony Gormley, Damien Hirst, Mona Hatoum and Gayle Chong Kwan.

Sheila is joined by art historian and critic Frank Whitford and Jake Tilson who give their views.

What is the relationship between food and art today?

Food And Behaviour2003021620030217

Sheila Dillon investigates current scientific research into diet and antisocial behaviour.

Could better nutrition offer an escape route from a life of crime?

Food And Death2003041320030414

From funeral foods to eating for the afterlife, Sheila Dillon considers the connections between food and death.

Food And Drink Expo 2010 - To Tweet Or Not To Tweet? *2010032820100329

Sheila Dillon explores new ways of thinking about food at the Food and Drink Expo 2010.

Sheila Dillon visits the Food and Drink Expo 2010, at Birmingham's NEC.

With more than 600 suppliers exhibiting, it's a chance to get an idea of where the food industry's heading.

Sheila will be exploring, amongst other things, the way food producers are using new media to communicate with customers - To Tweet or Not to Tweet? - that is the question.

Food And Eyesight2003042720030428

It's possible that the eyes are the seat of the soul, but they're certainly also an outward sign of inner health.

Britain like most developed countries has experienced an increase in the numbers of people suffering from short-sightedness, and from much more serious eye diseases.

New research shows it may have to do with what we eat now.

Food And Farming Awards 20022002120120021202

Sheila Dillon reveals the winners of the BBC Radio 4 Food and Farming Awards 2002.

Food And Farming Awards: The Finalists2012093020121001

Cook and food writer Valentine Warner reveals this year's line up of finalists in the BBC Food and Farming Awards.

For the past four months the team of judges including chef Angela Hartnett, drinks writers Pete Brown and Victoria Moore as well as Valentine have all been sifting through nominations and selecting the potential winners of awards.

Who they've chosen and why is all in this special edition of The Food Programme, as well as information about how you can be in this year's audience for the ceremony held in November.

Producer: Dan Saladino.

Valentine Warner reveals this years line up of best food and drinks producers.

Food And Film2009071220090713

Sheila Dillon asks why food has become such a popular subject for film-makers.

A new wave of opinion-forming films have been released.

In the United States, Food, Inc, an investigation into poultry and pork production, has caused controversy, and in the UK a film about fish stocks, The End of the Line, has made fishing practices the subject of newspaper headlines.

As well as these campaigning films, an increasing number of cities are playing host to festivals dedicated to films which feature food, from Ratatouille to Big Night.

Sheila speaks to film-makers and festival organisers to hear why the two worlds of food and cinema are increasingly bound together.

Food And Memory2006073020060731

Simon Parkes discovers how our food preferences are linked to the past and cooks up a memorable dish with food writer Nigel Slater

Part of BBC Radio 4's season called The Memory Experience.

Food And Music2008040620080407

Sheila Dillon explores the connection between two of life's greatest pleasures - food and music.

What do international stars, from rock groups to operatic tenors, eat before a performance? She meets a Chinese flautist who owes his life to combining a passion for food with a gift for music.

Food And Photography2010050220100503

Food is photographed a lot.

From features in the weekend papers to oozing pudding adverts on TV - from shots on supermarket packaging to the artful single lettuce leaf suspended above the aisle..

It's quite possible that we see more photographs of food than we do real food.

In the first of two programmes about portrayal of food, Sheila Dillon explores the world of commercial food photography.

Do they REALLY use mashed potato instead of ice-cream? And which image on the cover of a food mag is most likely to shift copies? Sheila is joined by cook/foodwriter, Nigel Slater, to discuss the changing fashions in depicting dinner.

She'll ask listeners to send in some of their own food photos, for the second of these programmes, concentrating on amateur food photography.

Sheila Dillon explores the world of commercial food photography.

Food And The Cinema20120923

Tom Parker Bowles looks at the cinema eating experience: from popcorn and nachos to three course meals, there's now every kind of food available to nibble on whilst at the movies. But is it right that we should eat in such a distracted way? Isn't it a ticket to obesity?

Producer: Maggie Ayre.

Food And The Sicilian Mafia2011041020110411

Sheila Dillon looks at the role of food producers and farmers in combating the Sicilian mafia.

The Sicilian "Cosa Nostra" emerged around the citrus groves of Palermo in the 19th century as control of farming and food production fell into the hands of estate managers and middle men.

From that time the influence of the mafia over food production and distribution on the island has been extensive.

In recent decades the work of investigators like Giovanni Falcone and Paolo Borsellino did much to lessen the power of the mafia but its involvement in the food business continues to this day.

Now, a new generation of entrepreneurs and anti-mafia campaigners are using food to send a message around the world that Sicily is breaking away from that past.

Producer Dan Saladino.

Sheila Dillon looks at the role of food businesses in combating the Sicilian mafia.

Series investigating the world of food.

Food And The Unification Of Italy2011040320110404

Sheila Dillon explores the food story behind the 150th anniversary of Italian unification.

Food Books2008121420081215

Sheila Dillon and guests discuss the year's crop of food books.

Food Clubs2012021920120220

Sheila Dillon looks at how people are clubbing together to buy budget and luxury food.

Producer: Maggie Ayre.

Food Critics2010053020100531

Sheila Dillon asks if the future belongs to food bloggers or restaurant critics?

Food Icons: Major Patrick Rance2011082120110822

In a special summer series of programmes on food icons and iconic kitchens, The Food Programme profiles the campaigner and cheese expert Major Patrick Rance.

In the 1950s he set up a shop which offered a rare sight: row after row of British cheeses.

By promoting and selling farmhouse cheeses he saved many from extinction.

Later in the 1980s he became a prolific writer publishing The Great British Cheese Book in 1982.

For the first time home-produced cheeses were documented and explained.

He inspired a new generation of farmers, producers and retailers to bring a food culture back from the brink.

Chef Richard Corrigan, writer Juliet Harbutt and cheese expert Randolph Hodgson all explain why Patrick Rance's legacy is still alive today.

Producer: Dan Saladino.

In a series on food icons and iconic kitchens, the programme profiles Pat Rance.

Food In Ireland After The Crisis2011013020110131

Sheila Dillon investigates some of the food stories behind Ireland's economic collapse and asks what role food will play in deciding the Republic's future?

Sheila Dillon investigates some of the food stories behind Ireland's economic collapse.

Food Intolerances And Aversions2003032320030324

Sheila Dillon investigates why more and more people are developing an intolerance of things like wheat and milk, and finds out if it's possible to learn to love the foods you've always hated.

Food Memoir * *2009120620091207

Simon Parkes explores the popularity of the food memoir, which has been a growing trend in food writing in recent years.

The combination of food writers' recollections and relevant recipes has proved a hit with countless readers.

Simon talks to Josceline Dimbleby, who is in the middle of writing her own food memoir, and Italian food writer Anna del Conte talks about 'Risotto with Nettles', which was published earlier this year.

In the studio, Kathryn Hughes, journalist, novelist, critic and biographer of Mrs Beeton and John Lanchester, discusses the genre and dissects some of the recent publications.

What attracts established food writers to this literary style? How difficult is it to get right? Do the recipes get in the way of a good story, or is it the other way round? What works and what doesn't? Have we had a glut or are we left hungry for more?

Simon Parkes explores the popularity of the food memoir.

Food Myths2009092020090921

Britain is famed for its many local and national traditional dishes, with recipes handed down over centuries.

But how accurate is the history relating to these foods? Some have an association with a particular village, county or country and have become icons of identity.

However, many of the stories told about their origins are either spurious or exaggerated.

Other foods, associated with national events, have a curious background with interesting changes in their nature and usage.

For example, simnel cake, which we associate with Easter, was actually linked to Mothering Sunday.

Sheila Dillon delves into the past and explodes a few myths along the way, with plenty of surprises in store.

Food On The Scottish Borders2011070320110704

Ben Weatherall farms rare Blackface sheep and Galloway cattle on his remote hill farm near Dumfries, and aims to rear his animals with as little input as possible.

He's one of a number of people working to keep food traditions alive along the Scottish borders.

Following the River Nith downhill, as the animals will be doing later in the year, Sheila Dillon also meets Jim Henderson who has overseen the transformation of this stretch of the river.

Formerly polluted and with low fish stocks it now clean and stocks are thriving.

Jim also plays a key part in the ongoing battle with poachers.

Ben's brother Percy's farm is home to a rare herd of pedigree indigenous Ayrshire cattle.

They're well known for their incredible cream and milk - but the raw (unpasteurised) milk is not allowed to be sold under Scottish law and the creamery on the farm has been dormant since 1926.

Robbie Cowan practices the ancient Norse fishing technique known as Haaf Netting, a practice in harmony with fish stocks.

He believes the survival of this method to be essential to preserving local heritage, yet it's a challenge to get enough young people interested in taking it up.

Robbie is also training under Jim to be an extra voluntary bailiff - one of three additional staff that are needed to counter the threat posed by the poachers.

Producer: Rich Ward.

Food on the Scottish Borders.

Sheila Dillon seeks out fish and cattle along the River Nith

Food Poverty2011091120110912

Simon Parkes reveals a Britain in which hunger and hard food choices are all too real.

Produced by Rich Ward.

Food Stories: What Happened Next?2012010820120109

Sheila Dillon reports on the major developments in the big food stories of 2011.

Producer: Rich Ward.

Food Writing 20102011010220110103

Sheila Dillon discusses the legacy of Elizabeth David and reviews food writing in 2010.

Sheila Dillon traces the legacy of Elizabeth David's more scholarly work and reviews food writing in 2010 with blogger and critic Tim Hayward, photographer Jason Lowe and publisher Anne Dolamore.

We hear from Elizabeth David's literary Executor Jill Norman about the shift in her work from recipe-driven writing in her early career to the later, more academic books and debate who has taken on her legacy of more scholarly food writing today.

Producer: Elaine Lester.

Football And Food2012102820121029

John Inverdale looks at innovations in the food offerings at football grounds that aim to give fans and players alike a better eating experience than the traditional burger and pie. He visits League Champions Manchester City who are leading the way in the food revolution.

Producer: Maggie Ayre.

John Inverdale on the way football is changing the relationship between food and sport.

Forgotten Christmas Meals *2008122120081222

Sheila Dillon and food historian Ivan Day join a family of keen cooks to prepare a feast of extraordinary, and forgotten, Christmas meals.

Dishes include a 19th-century Christmas cake made entirely from ice cream, a seasonal potage with raisins and currants, an evolving series of mince pies and the mother of all goose dishes, roasted on an open fire.

Free From Foods2012031820120319

There's been a huge growth in the range of 'free from' foods over the last decade. Sheila Dillon asks whether this is due to more people being diagnosed with food allergies, or whether retailers and manufacturers are finding their own ways to grow consumer interest in dairy and gluten free foods.

Producer: Maggie Ayre.

Sheila Dillon investigates the rise in demand for 'free from' foods.

Fresh Water Fish2003062220030623

From pike to perch and grayling to gudgeon, Sheila Dillon takes to the riverbank to savour the delights of freshwater fish.

Frozen Food2011032020110321

Simon Parkes looks at trends to move frozen food up into the premium sector.

Producer: Rebecca Moore.

Fruit Juice2003012620030127

counts as one of the five daily portions of fruit and vegetables recommended by the government, but the matter is not as simple as it seems.

Sheila Dillon investigates.

Future Food2011111320111114

Simon Parkes meets the people trying to come up with food ideas for the future.

Will techniques used by experimental chefs become mainstream in the 21st century?

Producer: Dan Saladino.

Gadgets2011010920110110

Sheila Dillon hears from food lovers about their favourite kitchen gadgets.

Sheila Dillon, with the help of some famous food lovers (including Giorgio Locatelli, Cyrus Todiwala, Fuchsia Dunlop and Bee Wilson) hears about their favourite kitchen gadgets.

From a 300 year clockwork roasting spit to a 21st century thermal blender, what are the must-have qualities of these kitchen necessities? And how do you choose from the ever increasing plethora of expensive all-singing-all-dancing gizmos on sale in large kitchenware departments.

Producer: Dilly Barlow.

Generation Food2012012220120123

The Food Programme meets the people coming up with the new ideas and fresh thinking about how and where the UK's food is produced in the future.

A profile of the people coming up with radical ideas for food in the UK.

The Food Programme hears from the people coming up with new ideas and fresh thinking about how and where we produce food for the UK's future.

From computer programmers creating networks for people trading food locally through to community supported market gardens, Sheila Dillon finds out how a new generation is coming up with radical models for growing, buying and selling food.

Producer: Dan Saladino.

Gi2005021320050214

As GI, the glycaemic index, supersedes Atkins as the latest diet phenomenon, Sheila Dillon investigates the science behind it and the impact it could have.

Gin And Botanicals2011121820111219

Dan Saladino explores the past, present and future of the most British of drinks, gin.

And hears how a new generation of distillers is testing the boundaries of an old and familiar flavour.

For decades vodka was the spirit of choice, not just for James Bond, but also for bartenders and mixologists (a recent term for the people who develop new drink recipes and cocktails).

But more recently people have been reaching out for more interesting and complex flavours to replace the neutral taste of vodka.

Gin was perfect.

From as far back as the 12th century apothecaries had used juniper and its coniferous flavours in spirits to heal and revive.

By the 17th century the Dutch had given us Geneva or Holland Gin, a rough, whisky like spirit with juniper at its base.

As distilling techniques developed in the 19th century it became the refined gin we know today with juniper flavours being delicately mixed with botanicals like coriander, cinnemon, ginger and Orris.

It's the challenge of blending and experimenting with these flavours that has attracted a new generation of gin distillers.

Dan Saladino explains the history that has made this 21st century gin craze possible and finds out what is now drawing people to what was once Britain's most notorious drink.

Producer: Dan Saladino.

Goat Meat And Kid2007031820070319

Sheila Dillon visits Chris and Sharon Peacock at their farm in Cockerham, Lancashire, where the couple are planning to expand their herd of 300 Boer goats.

The Peacocks are among a growing band of British farmers attempting to satisfy our increasing appetite for high quality low-fat goat meat.

Guilty Pleasures2009010420090105

Sheila Dillon celebrates guilty pleasures.

Food writer and gardener Lynda Brown sings the praises of the doughnut, chef and meat lover Fergus Henderson extolls the virtues of dripping and Dilly Barlow rekindles a childhood passion for toffee and fudge-making, and visits the Burnt Sugar factory in Nottingham.

Halal2010022120100222

How is halal meat prepared?

This programme gains unique access to a halal abattoir in the West Midlands where the animals are first stunned.

Reporter Sara Parker sees the animals being unloaded and prepared for slaughter, speaks to staff at the abattoir about the process used there and meets vet Haluk Anil and the abattoir's owner Naved Syed.

Presented by Sheila Dillon.

Sara Parker visits a halal abattoir in the West Midlands.

Hops2009100420091005
Hospital Food2004071820040719

Are you sickened by hospital food? On this week's Food Programme, Sheila Dillon will be investigating whether the campaign for better hospital food has delivered any results.

It's been three years since new menu plans were unveiled for the NHS, have they had any impact? How much choice of food is available to patients? Has the quality improved? If not, why not?

We'll hear from hospitals where innovative food schemes are taking place, from those behind the original better hospital food programme and from the Department of Health.

And to find out if hospital food is palatable, Sheila will taste some samples of the fare routinely fed to patients.

How To Change A Food System?2011112020111121

Mark Bittman is known in the United States as a high-profile food writer for the New York Times, a bestselling author, and as a broadcaster.

Keen to understand the differences between the British and American food systems, one day he made a call out of the blue to Sheila Dillon.

Once he had landed in London, he fixed up meetings with food campaigners Jamie Oliver, Hugh Fearnley-Whittingstall and Arthur Potts Dawson.

The Food Programme came along for the ride to hear what he got up to.

Produced by Rich Ward.

US food writer Mark Bittman goes on a UK food journey to meet three campaigning chefs.

How To Waste Less Food20121014

Tristram Stuart reports on the latest ideas to tackle our growing mountains of food waste by thinking creatively and producing good food from surplus produce

Producer: Maggie Ayre.

Tristram Stuart reports on the latest ideas to tackle our growing mountains of food waste.

Hungry Cities2008072020080721

How will we feed the cities of the future? Sheila Dillon is joined by architect and author Carolyn Steel, who explains how food has shaped cities over the centuries.

What lessons can planners of today learn from the past?

Ice Cream2010091220100913

: Everyone seems to like ice cream and with the market worth an incredible one billion pounds a year, it would seem to be recession-proof.

This programme explores the market and the marketing.

There has been an explosion in the number of artisan producers so how do they all compete? And what keeps the big players at the top of their game? What is real ice cream anyway? And, what is the difference between ice cream and gelato?

Sheila Dillon presents the programme from one of the UK's best loved ice cream parlours and is joined by expert Robin Weir who has spent the last twelve years updating his book, "Ice Cream, Sorbets and Gelati" - co-authored with wife, Caroline, - and widely recognised as the definitive guide to ice cream.

Shelia Dillon explores the seemingly recession-proof ice cream market.

Icelandic Food2005071720050718

From pickled lambs' testicles to putrid shark, Sheila Dillon explores the tradition and history of Icelandic food.

Icelandic Food2009051720090518

Richard Johnson finds out about the impact of the global economic crisis on food in Iceland.

The country has been hit hard - after enjoying one of the highest standards of living in the world, 2008 saw its banking sector collapse and it became the first western country to apply to the International Monetary Fund for emergency financial aid since 1976.

Richard looks at how this turn of events is making a difference to the food being bought and eaten by Iceland's population.

From rediscovering forgotten food traditions to the rise of the budget supermarket, he finds out how Icelanders are adjusting their diets to the new economic reality.

In Praise Of Stock2012032520120326

Tim Hayward is not alone in his passion for stock, but there must be few culinary adventurers who take things to the level of his highly developed home routine.

Glasses still steamy from several simmering stockpots, Tim sets off on a journey into the world of stock. On his travels he'll share precious stock secrets, learn from the masters, tell tales of nineteenth-century Uruguay and peek behind the doors of stock-cube heaven.

Producer: Rich Ward.

Tim Hayward explores one of the most humble and complex of kitchen staples, stock.

Indigenous Veg2009091320090914

Sheila Dillon looks at work to promote indigenous vegetables in Africa, an attempt to improve nutrition, maintain genetic diversity and respond to concerns about climate change.

Are there lessons for developed nations as well?

Sheila Dillon looks at work to promote indigenous vegetables in Africa.

Into The Wild2011110620111107

Sheila Dillon looks at the world of the commercial forager.

As chefs become increasingly interested in sourcing wild ingredients, who are the people turning it into a profession?

Producer: Maggie Ayre.

Feeding a restaurant trend, Sheila Dillon investigates the world of commercial foragers.

Iranian Food2006092420060925

Sheila Dillon explores the food culture of Iran.

Food plays a central role in family life, through festivals and feasts, and elaborate hospitality.

The cuisine traces its heritage back to the Persian Empire.

It combines local ingredients such as saffron, grapes and pomegranates with exotics brought in on the Silk Roads including rice, aubergines and lemons to create unique and enduring flavours.

Is Food The Answer To Northern Ireland's Economic Woes?2010091920100920

Northern Ireland's new Focus on Food policy, published earlier this summer, aims to put food at the heart of economic growth, and encourage value added, and quality, food production.

While in the South the food revolution of the past 30 years created a plethora of innovative, quality food businesses to feed a burgeoning tourism sector, in the North the food and farming industries have been more commodity focused, and have lagged behind on the quality front.

The Focus on Food strategy aims to provide expertise and support to stimulate the food and farming sectors, which, after the public sector, are the single biggest employers in the region.

Sheila Dillon visits two new value-added businesses, the sorts of enterprise Focus on Food is designed to encourage: Mash Direct, selling a range of mashes and vegetable dishes fresh through the retailers and providing an economic future for the family, and Glastry Farm whose dairy herd provide the milk for their premium ice creams based around regional produce like Armagh Bramleys, and strawberries.

She also talks to established artisan baker Robert Ditty.

Is the government strategy enough to kick start quality food entrepreneurism in Northern Ireland? And in the era of public-sector cuts will the financial back-up be available?

Sheila Dillon visits Northern Ireland where food is being used to drive economic growth.

Jake's Sustainable Fish2010041120100412

Artist Jake Tilson began writing a seafood cookbook as an attempt to overcome his squeamishness about fish.

It worked - he's now passionate about cooking and eating fish.

But midway through the process he hit a black hole - it might be healthy and taste great, but with the vast majority of fisheries in the world fully or over exploited, should we be eating fish at all? His previous exhibition, A Net of Eels, has convinced him that he had eaten his last eel: would fish prove to be the same?

Answering that question took Jake on a journey through hundreds of scientific papers and books by the world's experts, visiting fish markets and talking to fish buyers around the world.

His quest culminated at the Seaweb Seafood Choices Summit earlier this year, the world's biggest annual seafood gathering, where industry, science, fishermen, NGOs, government, and the odd chef, were all brought together in Paris to discuss sustainable seafood and good practice.

Through the fish market of Rungis, the streets of Paris, and the conference halls, Jake asks the experts what they mean by sustainable fishing", and how cooks everywhere can find it, speaking to conference keynote speaker Professor Daniel Pauly, the community supported fishery from Maine, and UK restaurateur Caroline Bennett owner of sushi restaurant Moshi Moshi.

How do you buy sustainable fish? Artist Jake Tilson visits a seafood summit to find out."

Japan, Fukushima And Food2012021220120213

An investigation into the impact of the nuclear crisis on food.

Producer: Dan Saladino.

Japan, Fukushima And Food2012031120120312

Richard Johnson reports from Japan on the impact of the Fukushima disaster on food.

Producer: Dan Saladino.

Richard Johnson reports from Japan on the impact of the Fukushima disaster on food. How has the threat of contamination changed attitudes to the nation's prized food culture?

A year ago, Japan was hit by the catastrophic Tohoku earthquake and tsunami. In the days that followed, reactors 1, 2 and 3 at the Fukushima nuclear power station experienced full meltdown. The fears of catastrophic radioactivite contamination led to a 20 km-radius evacuation around the plant, while engineers risked their lives to stabilise the reactors.

It was the world's worst nuclear disaster since Chernobyl, but that wasn't the end of the story. A longer-term food story started to emerge.

A testing regime was introduced to monitor radiation levels in the food supply chain. The World Health Organisation is also carrying out its own tests to ensure that absorption of caesium through food, over decades to come, doesn't become a major threat to public health.

But as Richard Johnson discovers, confusion and lack of information in the early weeks of the crisis has led to suspicion and mistrust among large sections of the Japanese population. For this reason, the disaster is likely to not just change Japan's relationship with its politicians, but also its food culture.

Japan's Food Dilemma2011030620110307

Simon Parkes reports from Japan on new ideas being developed for the future of the nation's food supplies.

Producer: Dan Saladino.

Simon Parkes reports from Japan on new ideas being developed for the future its food.

Jelly2010082220100823

Jellies were once the extravagant food of kings.

Henry VIII showed off with them, the Victorians raised them to a dazzling art form, a far cry from the lurid teatime horrors served up at children's parties where jelly has since languished.

Simon Parkes celebrates our noble jelly-making past with historian Ivan Day, and looks to those raising it back onto its wobbling pedestal today: chef Heston Blumenthal, and "jellymongers" Bompas and Parr.

And we ask food writer Jill Norman if jelly's savoury past could be set for a comeback.

Producer: Rebecca Moore.

Simon Parkes celebrates the renaissance of proper jellies.

Kitchen Gadgets2002120820021209

Sheila Dillon looks at kitchen gadgets, from the most useful to the most spectacularly useless, and investigates the latest items of kitchen paraphernalia.

Lager2005060520050606

With UK sales of lager outstripping ale, Andrew Jefford goes in search of the perfect pint and finds out whether British brewers can compete with the classic lagers brewed in Germany and the Czech Republic.

Lamb2008080320080804

Dominic Pierce hears from a pioneering sheep farmer who overcame the problems of low prices and foot and mouth by selling her meat direct to some of the nation's leading chefs.

Lapland And The World's Greatest Chef2010122620101227

Rene Redzepi, chef at the 'world's best restaurant' looks for food in Lapland and London.

The Danish chef Rene Redzepi of Noma, the "World's Best Restaurant", forages for food in Lapland and London.

He's become one of the most influential chefs in the world because of his use of wild ingredients, foraged from the Nordic countries of Denmark, Finland, Iceland, Norway and Sweden.

With dishes that revive lost food traditions, that use unfamiliar ingredients like mosses, lichen, spruces as well as native fruits.

fish and fungi he has succeeded in putting a part of Europe ignored for its cuisine on the gastronomic map.

The idea of chefs and restaurants sourcing ingredients from the wild is not new, some already employ foragers but according to Joe Warwick, food writer, restaurant expert and the programme's reporter, Rene Redzepi has taken that approach to sourcing to whole new level.

For anyone sceptical about the abundance of wild foods in Britain suited to the needs of a restaurant Redzepi goes on a foraging trip to north London's Hampstead Heath.

There he finds a new ingredient, the service berry.

Producer: Dan Saladino.

Larchfield Community2009041220090413

Spring is a time of great activity at the Larchfield Community village.

Food is at the heart of community life - Larchfield is a biodynamic livestock farm, with onsite butchery, bakery and gardens.

But Larchfield is also home to a community of adults with learning disabilities who work on the land and with the food that sustains the village and beyond.

Sheila Dillon visits the community while lambing is underway and school visits are in full swing to celebrate the return of Spring and Easter.

Lard2012110420121105

Loving lard - Tim Hayward delves into the guilty pleasure of eating animal fat. Lard is so unfashionable that the word is used as an insult. But Tim goes on a mission to reclaim lard and argue that it can be enjoyed as part of a healthy diet.

Science journalist Gary Taubes is researching saturated animal fats and says that eating lard is healthy. Food writer Oliver Thring visits restaurant Quo Vadis where chef Jeremy Lee is a lard evangelist. And Tim hears about gourmet Italian lardo di colonnata.

Presented by Tim Hayward and produced by Emma Weatherill.

- our complicated relationship with animal fat. Presented by Tim Hayward and produced by Emma Weatherill.

La's Street Food Scene2011100920111010
Le Crumble To Soupe De Petits Pois2005082820050829

Jacques Chirac may think we have the second worst food in Europe, but, as Simon Parkes has been finding out the rest of the French population are discovering that British cuisine has more to offer than they thought.

From le Crumble to Soupe de petits pois, Simon goes in search of the French appetite for British food.

Local Food Networks2008060820080609

Some local communities are challenging the supremacy of the supermarkets by setting up their own farms, producing meat and fresh fruit and vegetables in what they feel is an eco-friendly way.

Sheila Dillon visits such enterprises in the USA and in Britain.

How do they work and can they really make a difference?

London 2012, Coke And Mcdonalds2012011520120116

Food and the Olympics. Guest presenter John Inverdale looks ahead to London 2012 and explores the history of food and athletics from the first London Games of 1948.

Presenter: John Inverdale

Producer: Maggie Ayre.

Food and the Olympics. Guest presenter John Inverdale looks ahead to London 2012.

Lyme Bay And Shellfish2011012320110124

Sheila Dillon investigates developing trends in the shellfish trade.

Producer: Harry Parker.

Margate's Food Stories - Pie Days And Holidays2011042420110425

The Food Programme follows Sophie Herxheimer an artist who collects and draws food stories.

For four months she has been travelling around the seaside town of Margate in the south east to bring people's food memories to life through art.

Her aim is to create an exhibition and a book to celebrate the people of the town and give them an opportunity to share personal stories.

Once a thriving holiday destination for Londoners Margate is now trying to find a new identity.

The recently opened Turner Contemporary Gallery is one step in that process.

Sophie Herxheimer is hoping the food stories, and her drawings will also make a contribution to Margate's future.

The project was launched at Christmas in the town's Tudor House and produced a wide range of stories; funny, sad, nostalgic, joyful, eccentric and thought provoking.

People were invited to sit down, talk and watch their memories appear as Sophie drew them live.

The work has been building up to the Easter bank holiday weekend when all of Sophie's drawings will be unveiled to the public.

Producer: Dan Saladino

Reporter: Sara Parker.

Featuring Sophie Herxheimer, an artist who collects and draws food stories.

For three months she has been travelling around the seaside town of Margate in the south east to record people's food memories.

The project was launched at Christmas in Margate's Tudor House and produced a wide range of stories, funny, sad, nostalgic, joyful, eccentric and thought provoking.

People were invited to share these stories and watch them appear as Sophie drew them live.

The work has been building up to Easter bank holiday weekend when Sophie's drawings will be unveiled to the public.

Producers Dan Saladino and Sara Parker.

The Food Programme follows artist Sophie Herxheimer as she collects and draws food stories

Mario Cassandro2011080720110808

Sheila Dillon looks back at the life of Mario Cassandro - the man who helped re-invent the restaurant in Britain.

Together with his business partner, Franco Lagattolla, Mario Cassandro helped make dining out in 1960s Britain a far more fun, informal and gastronomically pleasing experience.

A former waiter from Naples he created Soho's Terrazza Restaurant.

As well as attracting the like of Frank Sinatra, The Beatles and Princess Margaret it was a restaurant that brought together all layers of British society.

They were all keen to experience a new look in restaurant design (care of Enzo Appicella, the man who went on to create the look of the early Pizza Express restaurants) as well carefully sourced and authentic ingredients.

Mario Cassandro passed away this summer, former Good Food Restaurant Guide editor Tom Jaine described him as one of a small number of people who helped transform the restaurant industry in the UK.

Tom joins Sheila to help tell his story.

Producer: Dan Saladino.

Sheila Dillon looks at the life of Mario Cassandro, a man who re-invented the restaurant.

Mark Hix In Transylvania2010090520100906

Chef Mark Hix travels to Transylvania to help revive a disappearing food culture.

From cheese making shepherds to pickle producers, he meets the people improving food in Romania.

Chef Mark Hix travels to Transylvania to help revive its disappearing food traditions.

Markets2008120720081208

How markets survive and where they sit in the current food retail landscape.

Bury and Newham, East London, have very different but thriving markets.

Sheila Dillon finds out how have they do it and where markets sit in the current food retail landscape.

Marmalade2010030720100308

is a uniquely British food, spread thick on the morning toast.

But marmalade has been a declining market for many years, eaten primarily by the over-45s, and suffering under the relentless expansion of cereals, and sweeter spreads.

Simon Parkes explores moves to restore toast's most noble partner to its rightful place at the breakfast table, from the domestic to the industrial.

The annual Marmalade Festival at Dalemain House in Cumbria was founded by Jane Hassel McCosh to celebrate domestic and artisan marmalade production.

Judy Merry meets participants and judges, including baker Dan Lepard.

Some of the winning marmalades are available at Fortnum and Mason in London, including Wild and Fruitful Lemon and Lavender.

Premier Foods is the largest marmalade manufacturer in the UK, accounting for 60 per cent of sales.

They recently announced their new push to boost marmalade sales: a tie-up between Paddington Bear and a new squeezy marmalade for children, Robertson's Golden Smooth Sweet Orange Marmalade (available later in the year).

Simon Parkes visits their Cambridge site to talk to general manager for spreads David Atkinson and technical manager David Smith.

Robin MacArthur from market researchers IRI discusses the latest marmalade sales figures.

In the studio Simon is joined by food historian Ivan Day to discuss the history of marmalade, Clare Simpson, senior consultant with the branding agency Dragon Rouge, to assess its image problem, and food columnist and Tom Parker Bowles, author of Full English: A Journey Through the British and their Food.

They taste Golden Smooth, Golden Shred, Frank Cooper Oxford Original Thick Cut, and Lemon and Lavender.

Simon Parkes discusses marmalade.

Marmalade is a uniquely British food, spread thick on the morning toast.

But marmalade has been a declining market for many years, eaten primarily by the over 45s, so can it survive? Simon Parkes celebrates toast's most noble partner, and the programme visits the Marmalade Festival at Dalemain House in Cumbria.

Simon Parkes discusses the declining fortunes of marmalade.

Miami Superbowl2010031420100315

Richard Johnson is in Miami to hear how the 2010 Superbowl had its very own food story.

Milk2003060120030602

"From Neolithic times, milk has been part of our national diet.

But with farmers often being paid less than it costs them to produce the milk, what has gone wrong in our dairy industry, and how can we make it profitable again? Sheila Dillon visits the dairy farmers whose profitable milk round is threatened by a shortage of milk as more and more of their neighbours stop supplying them and go out of business.

She also finds out how organic dairy producers, Yeo Valley are using every part of the milk to make a profit.

Plus, The Food Programme examines whether our modern dairy herds are producing the sort of milk that might be bad for our health.

Research has shown that A1 betacasein, one of the proteins in milk produced by high production cows like Friesians, has been linked with increased incidence of heart disease, diabetes and autism.

Milk from traditional breeds like Jerseys contains little or none of this protein, so should we be shifting our dairy herd back to the old fashioned varieties? " / From Neolithic times, milk has been part of our national diet.

Milk from traditional breeds like Jerseys contains little or none of this protein, so should we be shifting our dairy herd back to the old fashioned varieties?

Milk And Dairy2008092820080929

Demand for milk products has never been higher, but the cost of milk is falling.

Simon Parkes finds out what farmers can, and are, doing to safeguard their businesses.

Mountain Food2002122920021230
Mountain Food2003072020030721

Sheila Dillon explores mountain food, from Mount Everest to the Cumbrian.

Mussels And Other Seafood *2009020120090202

Sheila Dillon reports on growing mussels in Shetland and the health experts' view on seafood, cholesterol and Omega 3.

Sheila Dillon reports on growing mussels in Shetland.

Mutton2008111620081117

The series investigating the world of food and the stories behind what we eat.

Sheila Dillon investigates whether or not mutton still has an image problem.

Mutton20081124

Sheila Dillon investigates whether or not mutton still has an image problem.

Mutton

The series investigating the world of food and the stories behind what we eat.

National Trust2011061220110613

Has the National Trust succeeded in becoming a major proponent of good food?

Since the National Trust began its campaign put food towards the top of its agenda, how far have its efforts to change the way we think about food progressed?

Natural Wine2011032720110328

is the latest buzz in the wine world but what is it? Sheila Dillon discusses and samples this chemical and additive-free "new" wine that was in fact quaffed by the Ancient Romans.

Producer: Dilly Barlow.

Natural wine is the latest buzz in the wine world but what is it? Sheila Dillon finds out.

New Food Entrepreneurs2011062620110627

Food writer Tim Hayward investigates a new wave of food entrepreneurship started by professionals seeking a second career or life change, often due to redundancy.

Can the food industry sustain this new creative bubble?

Food writer Tim Hayward investigates a new wave of food entrepreneurship.

New Orleans2008051120080512

Sheila Dillon travels to the city, world famous for its food, to see the work underway to restore its farms and markets after the devastation caused by Hurricane Katrina in August 2005.