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Lyt når som helst, hvor som helst 

BBC Radio 4


Investigating every aspect of the food we eat


The Food Programme

On BBC Radio 4 we’re marking the arrival of the Bayeux Tapestry in London by exploring the impact of the Norman invasion. In this programme, food historian Dr Annie Gray travels to Normandy to investigate how the Norman Conquest changed what we eat and drink.

The Normans crossed the English Channel with new cheeses, different varieties of apple to make cider and introduced rabbits to our table. Annie samples the “Fantastic Four” of Norman soft cheeses – Livarot, Camembert, Neufchâtel and Pont-l'Évêque – and learns about their history with cheese expert David Raguet. She visits cider-makers Christian Drouin and Jean Olivier Petrich to understand why Normandy excels in the drink and finds out about the production of calvados and pommeau. 

Back in England, Annie also goes on the hunt for rabbits in Thetford Forest where you can still see evidence of the extensive Norman warrens. Dr Millie Horton-Insch from the British Museum explains how food is depicted in the Bayeux Tapestry and Professor Ben Jervis considers what archaeology can teach us about the way our diets changed after 1066.

Produced by Robin Markwell for BBC Audio in Bristol.

What the Normans did for our diet

School food is back in the spotlight, and as governments across the UK look to improve what children eat, what does it actually take to change a school meals service?

Jaega Wise spends a day with Andrew Cowan, Catering Manager at Bury Council, whose team serves around 10,000 meals a day across more than 50 schools. From Manchester's wholesale produce market to Elton High School, she follows the people working to put more freshly prepared, seasonal food on pupils' plates.

Along the way, Jaega visits Organic North, which supplies organic fruit and vegetables to Bury's schools, and The Organic Pantry, a prospective supplier hoping to be part of the council's network of local food producers. 

Produced in Bristol for BBC Audio by Natalie Donovan

A Day in the Life of a School Catering Manager

"One day we will eat with a knife and fork."

As they were growing up, it's a phrase Ify Adenuga repeated to her children, including the grime artists Skepta and JME. The saying would later inspire the title of Skepta's 2026 album Fork & Knife, which he has described as being rooted in the immigrant mindset, aspiration and the belief that hard work might one day deliver a better life.

In this edition of The Food Programme, Jimi Famurewa takes that phrase as a starting point to explore how the way we eat shapes ideas of identity, belonging and culture. From the arrival of the fork in Europe to the Nigerian tradition of eating with your hands, and from Cantonese chopstick culture to the formal rituals of the British dinner table, he uncovers surprising stories about the many different ways in which we consume our food.

Part social history, part personal journey, this is a story about the rules we inherit, the traditions we hold on to, and what something as simple as a knife, fork, pair of chopsticks or even our own hands can reveal about who we are.

Produced by Ishmael Soriano for BBC Audio Bristol

Fork and Knife

Dan Saladino meets this year's collection of musicians from around the world who are cooking as they perform at the WOMAD festival. 

What do their dishes reveal about global food history?

Produced and presented by Dan Saladino.

Taste the World: The Origins of Our Food

There are many ways to age a cheese so how best to refine its flavours over time? Welcome to the art of affinage - a French term that translates as "refining" a cheese - and a practice that is starting to take off in the UK. Sheila Dillon attends a competition to find the Affineur of the Year and discovers that the way you age a cheese can dramatically change its taste and texture. A cheddar can become more like a comté by changing the temperature, humidity and length of the ripening process. She hears from practitioners who regularly wash and turn their cheeses. Some have buried cheeses in coal holes, encased them in clay pots or even played them music to find new ways of making traditional cheeses taste differently. Experimentation with these techniques has led to new cheeses entering the market. In this programme the dark arts of affinage will be revealed.

Presented by Sheila Dillon and produced in Bristol for BBC Audio by Robin Markwell

The Dark Arts of Affinage

Since January 2025, thousands of tonnes of common octopus, usually found in the Mediterranean, have been landed by fisherman off the south coast of England. 
But it’s still not a regular feature on UK menus. In this episode of the Food Programme, Jaega Wise heads to Brixham fish market to find out more about what’s happening, and visits seafood restaurants taking alternative approaches to the challenge. 

Rockfish owner and chef Mitch Tonks talks her through the difficulties of cooking octopus, and marine ecologist Bryce Stewart at Plymouth University explains why the creature could be here to stay. Jaega also explores what puts people off eating octopus - from tentacles to extreme intelligence. And we head to Guernsey to meet a fisherman whose business has been severely impacted, and try some “Octodog”.

Produced by Tory Pope.

Eating Octopus

Leyla Kazim revisits some of The Food Programme's most memorable stories to ask: what happened next? From 500kg of eels stranded in a holding tank in Gloucestershire and English olive oil being pressed in Lincolnshire, to the future of halloumi in Cyprus following an outbreak of Foot and Mouth Disease, and the impact of global politics on vegetables grown in Africa for UK consumers. Leyla returns to the people behind these stories to hear what happened after the programmes were broadcast. 

Listen to the original programmes: 

English Olive Oil
https://www.bbc.co.uk/programmes/m002f00z

Why Is Africa Feeding Us?
https://www.bbc.co.uk/programmes/m002m1mz

Halloumi and hellim: The story of an island and its cheese
https://www.bbc.co.uk/programmes/m001jsc7

Eels and Elvers
https://www.bbc.co.uk/programmes/m002lfhd

Consider the Eel: Part 2
https://www.bbc.co.uk/programmes/m002t2kh

Produced for BBC Audio in Bristol by Natalie Donovan

What Happened Next?

Cacao prices broke all records and then crashed, Dan Saladino explores the fallout for farmers and the chocolate industry with Jack Thompson reporting from the Ivory Coast.

Produced and presented by Dan Saladino

Inside the Chocolate Crisis

They’re in your chocolate, your gelato, even your coffee - pistachios seem to be everywhere at the moment - bolstered by the craze for Dubai Chocolate. In this episode Leyla Kazim asks what happens when the world seems to fall in love with one ingredient. 

She explores how the United States came to overtake traditional producers in the Middle East to become the world's largest pistachio grower, and hears about the nut's long history in countries such as Iran from Iranian-American food writer Anna Ansari. Meanwhile, Honey & Co.'s Sarit Packer and Itamar Srulovich demonstrate how versatile pistachios can be, creating both sweet and savoury dishes.

Nick Moss, nuts market reporter at Expana, explains what's happening to pistachio prices and why forecasts for this year's harvest are lower than usual.

Leyla also visits Green Lanes in Haringey, home to many Turkish and Middle Eastern businesses, to discover how pistachios have long been central to traditional desserts - and hears how rising prices are changing that. Finally, she meets Charlie Tebbutt, whose south London company Food & Forest imports nuts, including pistachios, from farms that are either avoiding irrigation or using agroforestry methods, as an alternative to the vast monocrops that supply most of the world's pistachios. 

Produced by Natalie Donovan for BBC Audio in Bristol

How Pistachios Took Over

Chef and broadcaster Romy Gill heads to the pavilion to explore cricket's relationship with food. She discovers that the supposedly British institution of the cricket tea was in fact a tradition imported from Australia in the 1880s. She visits Lord's - the Home of Cricket - and is given access to the kitchens to watch tea being prepared as well as receiving a tour of the Lord's museum to look through their culinary archives. She's made to feel welcome by the BBC Test Match Special team and reminisces over her own childhood cricket teas growing up in West Bengal in India. 

Romy explores the health of the cricket tea at a club level and heads to Stainland Cricket Club near Halifax in West Yorkshire to meet the inspirational Trish Wood who has helped bring cricket teas back to her club and John Fuller of Cricket Yorkshire who devised a competition to find the best cricket tea in the county.

Robin Markwell reports from Stoke Gifford in South Gloucestershire on a decision by cricket clubs around Bristol who voted to no longer make cricket teas compulsory in their league after the pandemic.

Presented by Romy Gill and produced by Robin Markwell for BBC Audio in Bristol with thanks to the BBC Test Match Special team.

Howzat? The Story of the Cricket Tea

The first of two-part special on the prestigious BBC Food and Farming Awards - now in its 14th year on Radio 4 and being hosted in Bristol for the first time.
The awards celebrate individuals, businesses and organisations across the UK who produce quality food and change lives.
In this episode Valentine Warner, Chair of the judges, discovers the food, music and animation which all played their part in the 2014 Awards ceremony
Bristol chef Barny Haughton prepares a celebratory meal for the finalists using their own products and recipes.
Valentine also discovers the challenges of representing food in music as David Ogden composes a piece of music for the Awards. And students from the University of the West of England work on representing food in animation.
The BBC is recording and transmitting food-related editions of some of the nation's favourite radio programmes throughout the Bristol Food Connections festival, which takes place from 1 to 11 May.

Behind the Scenes at BBC Food and Farming Awards 2014

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