³ÉÈËÂÛ̳

Learning to Eat Part 2 – How the French do it

What can we learn from the French in teaching children healthy eating habits?

• 28 mins

Agritourism: Italian-inspired hospitality in the UK

On the trail of the pioneers bringing Italian-style agritourism to the UK.

• 27 mins

The Wild Venison Project

The new campaign to make wild venison a mainstay for British meat eaters.

• 28 mins

Bread, Baking, War and Ukraine

Dan Saladino hears from the bakers in Ukraine supplying fresh bread to the front line.

• 27 mins

Smoke, Fire and Flame: Trends v Tradition

The story of smoke and live fire cooking, from current trends to traditions at risk.

• 28 mins

UPF WTF?

The UK loves ultra-processed food - but they are being linked to illness. So what now?

• 29 mins

Feeding Your Brain: A Users Guide.

What the latest science is telling us about food, mental health and boosting brain power.

• 28 mins

Medicinal mushrooms – magically good for our health?

Are mushrooms like Lion’s Mane, Shiitake, Chaga, and Turkey Tail really medicinal?

• 28 mins

The Global Food System: Too Big to Fix?

World leaders met in Rome to fix the food system. Dan Saladino finds out what happened.

• 28 mins

Wedding Food

The Food Programme celebrates wedding food and drink.

• 28 mins

A Food Museum – can it make us care about food?

How can the UK's new food museum tell the story of food, past, present and future?

• 28 mins

Festival Food

What does it take to feed a music festival?

• 28 mins

The Food Innovators: Radical Thinkers, Big Ideas.

Dan Saladino meets the finalists for this year's Food Innovation Award.

• 28 mins

³ÉÈËÂÛ̳ Food and Farming Awards: street food finalists

Street food, take-aways and small eateries, the finalists in ³ÉÈËÂÛ̳ Food & Farming Awards.

• 28 mins

Abergavenny at 25

Abergavenny Food Festival: 25 Years and Counting

• 28 mins

Local food – is it working?

To what extent is food localism working, and how is that helping smaller producers?

• 28 mins

Kombucha: A Miracle Drink?

Jaega Wise investigates the world of fermented tea.

• 28 mins

Eating Wild Part 2: Inside the Gut Microbiome

Dan Saladino finds out what happened to people who embarked on a wild food adventure.

• 28 mins

Prescribing Fruit and Veg – A New Model for the NHS?

How healthcare is being brought out of GP surgeries and into communities in south London.

• 28 mins

³ÉÈËÂÛ̳ Food and Farming Awards 2023: First Course

The winners of the ³ÉÈËÂÛ̳ Food and Farming Awards 2023 are announced.

• 29 mins

³ÉÈËÂÛ̳ Food and Farming Awards 2023: Second Course

Sheila Dillon presents more winners from the ³ÉÈËÂÛ̳ Food and Farming Awards 2023.

• 28 mins

Mezcal: A Beginners Guide

Dan Saladino explores the Mexican spirit mezcal and the diverse world of agave spirits.

• 28 mins

Older Men Learning to Cook

Jimi Famurewa talks to men who are learning or rediscovering cooking later in life.

• 28 mins

Food Under Siege in Gaza

Sheila Dillon looks at the war in Gaza through the lens of food.

• 28 mins

The food books of 2023

Sheila Dillon presents The Food Programme’s favourite food books of the year.

• 28 mins

Recipes for Long Life

Could research into centenarians living in Blue Zones help us live longer?

• 29 mins

Dark and stormy: A journey through rum

From its origins on slave plantations to new ways of making it from scratch in the UK.

• 28 mins

Reflections on rum

Jaega Wise chats to producer Nina Pullman on the making of the rum programme.

• 9 mins

Christmas with The Food Programme

Chef Thomasina Miers and Sheila Dillon on doing more with less at Christmas.

• 29 mins

New Year’s Eve Food Around the World

Join Leyla Kazim for a tour of New Year’s Eve food traditions around the world.

• 28 mins