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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 introdu...
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 Hig...
"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 deli...
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.
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 te...