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The Food Programme Episodes

  1. 22/08/2025

    Investigating every aspect of the food we eat

  2. The Crayfish Question

    Could eating invasive red signal crayfish help reduce populations in UK waters?

  3. Polski Sklep: A Recent History of the Polish Shop

    The evolution of the Polski sklep.

  4. Food and the Elements

    At the Oxford Food Symposium, Dan Saladino explores stories of food and 'the elements'.

  5. Big Food, Big Power

    Sheila Dillon investigates claims the food industry wields too much influence.

  6. The New Good Life

    Leyla Kazim is uprooting her life to Portugal to grow her own food, but will it work?

  7. The Periodic Table of Food

    Dan Saladino explores new science that's revealing the complexity hidden within our food.

  8. Potatoes with Poppy O'Toole

    Chef and queen of potatoes Poppy O'Toole explores the world of her favourite ingredient.

  9. English Olive Oil

    Leyla Kazim investigates the rise of the olive grove on English farms.

  10. A Food Revolution in Eight (More) Ideas

    Radical future food ideas ranging from edible chicken feathers to fungi powered crops.

  11. Professor Michael Crawford: A Life through Food

    Sheila Dillon meets Prof Michael Crawford, whose life鈥檚 work links seafood to brain health

  12. The 蜜芽传媒 Food & Farming Awards 2025 Launch

    Jaega Wise launches this year's 蜜芽传媒 Food & Farming Awards with Hugh Fearnley-Whittingstall

  13. Sourfaux

    Should the ingredients of sourdough be set out in law? Leyla Kazim investigates.

  14. Coffee Crisis: Why are Prices Breaking Records?

    Dan Saladino hears from coffee industry insiders about the current spike in global prices.

  15. From York to Dubai: The Rise of Chocolate

    Leyla Kazim visits York to discover how the Quakers pioneered the first chocolate bars.

  16. School Dinners - Past, Present and Future

    Sheila Dillon investigates how school food has evolved and how it inspires what we eat now

  17. Feeding the Nation

    Sheila Dillon explores the efforts to enhance catering and supply chains in public spaces.

  18. The World's Historic Restaurants

    Restaurants come and go. But a few go on and on. Dan Saladino explores their secrets.

  19. Is our cheese heritage ancient history?

    Sheila examines the heritage and health benefits of cheesemaking today.

  20. Darina Allen: A Life Through Food

    Dan Saladino finds out how a farm in west Cork became an influential cookery schools.

  21. Denmark's Food Revolution?

    Sheila Dillon explores Denmark's moves towards organic and plant-based eating.

  22. When Saturday Comes

    Farewell burnt burgers and hello souvlaki and samosas. How food at football is changing.

  23. Are We Prepared? Could the UK Feed Itself in a Crisis?

    Five years after the first lockdown Dan Saladino asks if food systems are better prepared.

  24. Bradford: City of Food Culture

    How did Bradford's diverse food cultures help it to win UK City of Culture 2025?

  25. Communal Dining

    Sheila Dillon hears why some think the UK needs a communal dining revival.

  26. Closing London's 'Kitchen of the Universe'

    Sheila Dillon examines the impact of closing Smithfield and Billingsgate markets in London

  27. Regenerative farming and food. What does it mean?

    It's a term used by small farmers and the big food businesses. But what is 'regen ag'?

  28. Second to Nan

    Sheila Dillon revisits the idea of our grannies鈥� cooking and how it shapes us.

  29. Broken Policies

    Sheila Dillon looks into why healthy eating policies often fail and future strategy.

  30. Low and No

    As Dry January ends, Jaega Wise looks at the rise of low alcohol and alcohol-free drinks.

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