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The Food Programme

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The Food Programme
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  • Keeping It Local: A Suffolk Story
    It's twenty years since the Aldeburgh Food Festival began. Sheila Dillon examines its impact in this small Suffolk seaside town where food producers work together to forge strong local supply chains. She speaks to the festival's co-founder Lady Caroline Cranbrook who has been a passionate advocate of Suffolk's rich food ecosystem. She goes on a shopping trip with local restaurateur and hotelier George Pell, a self-styled "blow-in" from London. They visit a fishing family, a butcher and a farmer supporting a start-up serving crullers in a town where collaboration is king.Produced in Bristol for BBC Audio by Robin Markwell
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  • Feeding Britain: Can Our Best Food Producers Deliver?
    Sheila Dillon and this year’s head judge of the BBC Food and Farming Awards, Hugh Fearnley-Whittingstall, hit the road to meet the finalists in the Best Food Producer category. From sourdough pioneers Aidan Monks and Catherine Connor at Lovingly Artisan in Kendal, and regenerative grower Calixta Killander at Flourish Produce in Cambridgeshire, to cheese champions Andy and Kathy Swinscoe at The Courtyard Dairy in North Yorkshire — they explore how these exceptional producers might hold clues to a more resilient food future. Inspired by Professor Tim Lang’s recent report, Just in Case: narrowing the UK civil food resilience gap, the episode asks: could these small but significant businesses be part of the solution to Britain’s food security crisis?Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan
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  • The Food Innovators: 2025
    Dan Saladino meets people behind pioneering projects rethinking the future of chocolate, seafood and food forests. Which one will win this year's BBC Best Food Innovation Award?Produced and presented by Dan Saladino.
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  • In Search of Mustard in Norwich
    Five years ago, after 160 years in Norwich, the Colman's factory shut its doors for the last time. John Osborne is a writer, a poet and a performer - he's called Norwich home for 25 years. But last year, while writing a show about his city, he began to learn more about the depth of the history of Colman's, and he started to wonder why more people don't know about it.Between Jeremiah Colman, James Colman, Jeremiah James Colman and many many generations since, an entire empire was built on the back of these humble seeds. The company had a cradle-to-grave ethos, providing education, housing, healthcare and leisure for workers and their families. All of which means the factory, the school buildings, the churches, even the entire village of Trowse is still a part of the fabric of the city. Now, everywhere he looks in Norwich, from the double yellow lines, to the big yellow boxes on the pavement full of sand for de-icing the concrete in winter... John sees mustard. Hundreds of people worked at the factory, and as its doors shut in 2020, a crowdfunder was underway to launch a new Norwich mustard. Five years on, the mustard is nowhere to be found. Even the famous mustard shop, where everyone went for Christmas presents for their relatives, is gone. So John wants to rediscover this history, and along the way find out what's happened to Norwich's mustard. After all, the bright yellow labels on shelves all over the world still proudly read Colman's "of Norwich". As it turns out, thanks to the determination of the local mustard farmers, mustard never really left Norwich at all...Presented by John Osborne Produced in Bristol by Polly Weston
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  • Wales's Secret Ingredient: Lessons from Cymru on the Future of Food
    Sheila Dillon is joined by four guests who each have a deep connection with Welsh food and farming for a panel discussion recorded at the 2025 Abergavenny Food Festival. Beca Lyne-Pirkis is a food writer and broadcaster; Patrick Holden is an organic farmer and founder of the Sustainable Food Trust; Carwyn Graves is a Welsh food historian and author; and Sue Pritchard leads the Food, Farming and Countryside Commission. Together, they explore what is currently making Wales’s approach to food distinctive — and what lessons it might offer for the future of food across the UK.Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan
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