Sheila Dillon investigates the growing number of food tours and trails in the UK as consumers show more and more interest in the provenance of what is on their plate. She heads to Melton Mowbray in Leicestershire – a town that boasts the title of Rural Capital Of Food - and joins a walking tour that spans pork pie producers, stilton sellers, a samosa wallah and a prizewinning brewery. Produced by Robin Markwell for BBC Audio in Bristol
--------
42:46
--------
42:46
Manx Made
Jaega Wise heads to the Isle of Man to find out what’s driving a growing movement to produce more of the island’s own food, and why its approach might matter beyond its shores. She hears about the challenges facing producers, how the fishing industry is adapting, and what it means to work within a UNESCO biosphere. Just 6% of food bought in Manx shops is locally produced — a figure the Manx NFU is campaigning to change. Meanwhile, the Government has announced reforms to primary school meals after discovering half of the food served was ultra-processed, and very little was locally sourced. Contributors:
Chris Waller, NOA Bakehouse
Sue King, author of "Ham & Eggs and Turtle Soup: A Slice of Manx Culinary History"
Jack Emmerson – Sea Fisheries Policy Manager, Isle of Man Government (DEFA)
Dr David Beard – Chief Executive, Manx Fish Producers Organisation
Elizabeth Townsend and Nick Scarffe, Kerroo Brewing Co
Helen Crosbie, Isle of Man Sea Salt
Jenny Shepherd and Rawdon Hayne – Isle of Man Charcuterie
Sarah Comish, Manx National Farmers’ Union (NFU)
Shirley Callow, Isle of Man Creamery
Daphne Caine, Minister for Education, Sport and Culture, Isle of Man Government
Pippa Lovell, Chef, The Laxey Glen. Presented by Jaega Wise
Produced for BBC Audio in Bristol by Natalie Donovan
--------
43:07
--------
43:07
Cooking From Landscape: Rethinking Scottish Food
Historian Polly Russell and chef Pam Brunton explore Scotland's landscapes to answer the question, 'what is modern Scottish food?'.
On a road trip through landscapes, old and new, they encounter deer stalkers, robot milking machines and a bean to bar chocolate maker. Why is it we end up with a fixed view of what a nation's food culture looks and tastes like and how easy is it to create a change? Produced by Dan Saladino.
--------
41:33
--------
41:33
Butter Is Back
Butter superfan Felicity Cloake asks whether the movement against ultra-processed foods is linked to a recent rise in popularity of her favourite kitchen staple. Her investigations take her to the rich grasslands of the West Country as she visits Wyke Farms, Quicke's and Ivy House Farm Dairy. She looks at how flavoured butter is taking off and finds out more about the tradition of cheesemakers making whey butter.Professor Sarah Berry from King's College London gives advice on how much butter we should be eating as part of a healthy diet and food historian Regina Sexton looks at the relationship between butter and Ireland. Felicity also has a turn at making her own butter using an historic dash churn at The Butter Museum in Cork. Presented by Felicity Cloake
Produced in Bristol for BBC Audio by Robin Markwell
The programme features a short excerpt of the song "Please Leave My Butter Alone" by Elsie Carlisle.
--------
41:51
--------
41:51
The Crayfish Question
It’s been nearly 50 years since invasive American Signal Crayfish were introduced to the UK, and we still haven’t figured out how to get rid of them. Hugh Fearnley-Whittingstall joins Sheila Dillon to meet a man who believes the way to control their spread is to get more people eating them — but not everyone’s convinced. These crustaceans are so invasive that ecologists worry encouraging consumption could lead to further spread. Meanwhile, in parts of the Southern US, crayfish are a beloved delicacy. Sheila heads to a crayfish boil in London to see how that tradition is being recreated here.Presented by Sheila Dillon
Produced by Natalie Donovan for BBC Audio in Bristol
México