Sheila Dillon and guests come together at Cherry Tree Library in Blackburn to discuss this year's best food books. From recipes and biographies, to food history and policy - there are choices for everyone to put on their Christmas lists, or.. check out from the library! Cherry Tree in Blackburn like most libraries has a wealth of food books to delve into, but unlike most libraries it also has its own honey producing beehives. Local comedian and author Tez Ilyas pops in to see what books he might like to help on his next venture of learning how to cook. While Jamie Oliver, Asma Khan, Tim Spector and many others who have featured during this year's programmes tell us what have been their food books of the year. If you would like to recommend a food or drink book - join the conversation on social media. We are @BBCFoodProg on Instagram and Twitter. And a copy of all the books mentioned has been donated to the library in Cherry Tree. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

This year's winner of the Derek Cooper Lifetime Achievement award, scientist Professor Tim Spector explains the latest research into what, how and when we should be eating, from the power of polyphenols to the mysteries of our gut microbiomes. Produced and presented by Dan Saladino.

Fred Sirieix, the French maître d’ joins Jaega Wise to share his ‘Life Through Food’ and passion for hospitality. It’s been a decade since Fred started to appear on television, and he’s best known for being the Front of House on the long-running Channel 4 series First Dates. But before that, Fred had reached the top of his profession working in some of London’s most prestigious restaurants, and has been flying the flag for Front of House roles since he left catering college.Fred has presented and co-hosted many programmes, including Million Pound Menu, Remarkable Places to Eat, Michel Roux’s Service and Gordon, Gino and Fred: Road Trip. In a world full of celebrity chefs, Fred has become Britain’s only famous maître d’, and his role on television is helping to raise the profile of Front of House jobs.In this programme, Fred takes us back to his upbringing and training which installed his passion for hospitality. He discusses why he thinks Front of House roles are perceived differently in the UK compared to France, and tells Jaega more about the art of hospitality which is essential to the success of any restaurant business. Jaega also speaks to Fred’s friend and former boss, chef Michel Roux Jr, and we hear about Fred's quest to demystify wine.Presented by Jaega Wise and produced by Sophie Anton for BBC Audio in Bristol

The winners of the BBC Food and Farming Awards 2022 are announced at a ceremony at the National Museum Cardiff.Presented by Sheila Dillon and produced by Clare Salisbury for BBC Audio in Bristol.

The winners of the BBC Food and Farming Awards 2022 are announced at a ceremony at the National Museum Cardiff.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

There's a growing anxiety around avocados. With more awareness of their impact on the countries where they are grown, some chefs have been reducing their presence on menus. Are worries about their sustainability well-founded? Why do we focus so much on avocados and could we replace this contentious fruit with something else?Leyla Kazim meets chef Adriana Cavita at her new Mexican restaurant to talk about growing up with Avocados and how she has tackled the issue of their sustainability. Leyla talks to food systems expert and the writer of a forthcoming book on avocados Honor Eldridge about the issues in the production of avocados in the Global South. She also gets a mini tour of avocado trees growing in London from garden designer and tropical plant fan Rob Stacewicz. Political commentator Ash Sarkar talks to Leyla about avocado's status as a meme in our public discourse. Wahaca owner and chef Thomasina Miers makes an alternative for Leyla to try.Presented by Leyla Kazim and produced for BBC Audio in Bristol by Sam Grist

Sheila Dillon and chef Michael Caines meet the three Best Food Producer finalists of 2022, a community farm in Sussex, a business making cultured butter, and processor of wild Scottish venison.Ardgay Game is a family run business which sources the highest quality wild venison from the Highland estates of Scotland. Their team of expert butchers turn this source of sustainable wild meat into a premium product which is exported all over the world.The Edinburgh Butter Co produce cultured butter made with traditional methods to create deep, rich flavours. Nick and Hilary Sinclair started the business from scratch in 2018 out of the desire to make delicious butter made from locally sourced cream, and now their products are used in hospitality, catering and deli shops as well as by artisanal bakers.Tablehurst Farm is a 500 acre community farm and social enterprise founded in the mid-1990s. They produce their own meat, poultry, vegetables, raw milk and arable crops to biodynamic and organic standards. At the core of their ethos is to involve the community at Tablehurst, inspiring others to farm and think about how food is produced.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

As rising temperatures supercharge the UK wine industry, Jaega Wise finds out what this means for winegrowing at home and abroad, and the mixed blessing climate change presents. She finds out how winegrowers, viticultural scientists and wine trade experts feel about the double-edged sword of climate change, and what the future might look like for the industry both in the UK and further afield. In Sussex, we hear from winemaking duo Dermot Sugrue and Ana Dogic about their estate Sugrue South Downs, and how warmer temperatures have improved the ripening capacity of the grapes used to make their award-winning sparkling wines – putting them on a par with Champagne according to some. Wine critic Jancis Robinson has tasted the benefits of climate change on English and Welsh wine over the course of her career, and believes parts of England now have the climate to produce excellent red wines too. Noble Rot’s Dan Keeling, meanwhile, explains why he’s excited for the future of UK sparkling wine, and why some producers now stand their ground next to world-class Champagnes in blind tastings. Viticulture climatologist Dr Alistair Nesbitt shares the findings of a recent study looking at the next two decades of wine production in the UK. He believes we will begin to see more and more UK still white and red wine on shelves in years to come, and argues that sustainable winemaking plays a crucial role in the industry’s response to climate change. Producer Robbie Armstrong heads to Bordeaux to find out how one of the world’s largest and most famed wine regions is adapting, following a year that saw extreme drought, wildfires and the use of irrigation for the first time in decades. He speaks to a leading researcher at the Institute of Vine and Wine Science about their experimental vineyard, and a winemaker planting grape varieties that are better adapted to rising temperatures. Presented by Jaega Wise. Produced by Robbie Armstrong.

Dan Saladino explore three big ideas that are set to influence the future of food and farming: the reinvention of wheat, supplies of wild meat into hospital kitchens and 'taste education' for children. Each one is a contender in this year's BBC Food and Farming Awards, in the innovation category. Dan heads into a forest to see how the cull of a growing deer population is resulting in better hospital food. He visits a team of crop scientists who are taking wheat back in time and through its evolutionary history to create greater diversity and resilience. And inside a classroom he hears how the charity TasteEd is transforming the relationship children have with food and flavours.Produced and presented by Dan Saladino.

Welcome to the world of cocktails and the people who make them. As Jaega Wise discovers in this programme, it's a world of extremes. On one hand, in the past decade, bartending has become a respectable, profitable career for some. International awards and competitions have thrust people like Monica Berg of London bar Tayēr + Elementary, and Max Hayward of Cardiff's Lab 22 into the media spotlight. But the other side is darker. Zero hours contracts, long hours, bullying and harassment. And a hospitality industry which is stretched like never before. In this programme, Jaega Wise speaks to bartenders, business owners and writers to make sense of where the professional bartending world is, and where it's heading. Presented by Jaega Wise.Produced in Bristol by Clare Salisbury.