The Food Programme Episodes Episode guide
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Lab-grown meat: How long before it's on a menu near you?
Sheila Dillon looks at what the future holds for lab-grown or cultivated meat.
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The Urban Growing Revolution
From window-sills to rooftops, Leyla Kazim explores stories of food being grown in cities
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The Magic of Mussels (And Their Troubled Trade)
Dan Saladino finds out how Brexit could wreck plans to make the mussel a mainstream food.
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Food, James Bond鈥檚 food
The James Bond novels drip with delectable food writing.
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Food in Lockdown: One Year On
A year on, Sheila Dillon catches up with those who have been keeping the nation fed.
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The Barrel Effect: Why Oak casks have stood the test of time.
Jaega Wise hears how oak barrels continue to thrive in the drinks industry.
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Genome editing and the future of food
Dan Saladino looks at the future role of genome editing technology on food and farming.
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School Food: Re-imagined
Sheila Dillon asks school food visionaries how the system might be improved in future.
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Everything Stops For Tea.
Jaega Wise explores the ceremony and ritual of drinking tea.
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Charles Campion: A Life Through Food.
Why was the late Charles Campion so driven to tell food stories? Dan Saladino finds out.
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Cooking Blind
Sheila Dillon meets the blind and partially sighted cooks inspiring others.
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Flavours of 蜜芽传媒: The refugees forging new lives through food
Sheila Dillon meets asylum seekers and refugees building new lives in the UK through food.
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All at Sea? Fishing after Brexit
Dan Saladino finds out what the Brexit deal means for the UK's fishing industry.
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What to Eat to Save the Planet?
Sheila Dillon and guests break down the latest on low carbon food production.
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BrewDog: Punks grown up?
Jaega Wise explores world of craft beer giants, BrewDog
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Inside the World Food Programme
Dan Saladino tells the inside story of Nobel Peace Prize winners the World Food Programme.
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Loving the Leftovers
How cooking with leftovers can not only reduce waste, but also deliver incredible dishes
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Christmas Cooking: The 2020 Edit
Nigel Slater, Genevieve Taylor & Tamal Ray share food ideas for a Christmas like no other.
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The Secret Life of Chocolate. Part 2: The future.
Sheila Dillon asks what the future holds for the UK chocolate bar.
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The Secret Life of Chocolate. Part 1: Origins
Dan Saladino explores the origins of cacao and rise of the chocolate bar.
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Cookbooks of 2020
Sheila Dillon, Dan Saladino, Jaega Wise and Leyla Kazim discuss their books of the year
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What鈥檚 the deal with "chlorinated chicken"?
Charlotte Smith explores the implications of a future US trade deal on the UK food sector.
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Raymond Blanc: The Lost Orchard
Raymond Blanc spent decades growing an orchard. He explains to Dan Saladino why it matters
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University Challenge: How students and universities are managing meals during the pandemic
Sheila Dillon hears stories around freshers and food in the age of COVID
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Nadiya Hussain: A Life Through Food
Nadiya Hussain and Tan France speak to Leyla Kazim about Nadiya's life and career.
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Eat Your Way to Power: Food and Politics on the Campaign Trail
Sheila Dillon investigates the tricky world of eating on the campaign trail.
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Faith, Fasts and Feasts: The role of food in Jewish celebration
Leyla Kazim explores the integral role of food in Judaism鈥檚 autumn festivals.
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English Pastoral: James Rebanks on the future of food.
Dan Saladino talks to shepherd James Rebanks about the future of food and farming.
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Taking the Biscuit: How a long-life ration became the quintessential British comfort food
Sheila Dillon considers how the humble biscuit's become a beloved British institution.
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Wheat Revolutions
Dan Saladino on the story of wheat from the Neolithic Revolution to the Green Revolution.
