BrewDog to a lot of people are almost synonymous with 'craft beer.' They are everywhere from supermarkets to off licences and have their own chain of bars across the country and abroad. They also have tens of thousands of loyal fans who have invested in the company through their 'equity of punks' scheme.They have generated a fair amount of controversy and infuriated some in the beer world. But no one can deny the huge impact they have made on the way we drink in this country.In this programme, brewer Jaega Wise investigates the phenomenon of BrewDog, how from humble beginnings they have helped craft beer become a British staple through brash and controversial marketing and taking huge risks in business and beer.Founders James Watt and Martin Dickie, who have just published a book BrewDog: Craft Beer for the Geeks, talk about their 13 years running one of the most exiting but controversial drink brands in the UK.She also talks to some if the investors in the 'equity of punks' scheme (EFPs) about why the company has become an important part of their lives, to the beer writer Pete Brown about his new book Craft: an Argument.Presented by Jaega Wise Produced in Bristol by Sam Grist

Dan Saladino tells the inside story of Nobel Peace Prize winners the World Food Programme.Produced and presented by Dan Saladino.

Christmas is over, everyone’s eaten too much – and yet, there’s still a mountain of leftover goodies, from the turkey to the cheese board, from the veggies to the fruit cake. So how can we make the most of festive leftovers? And for that matter, leftovers at any time of year? Because this isn’t just about reducing the 4.5 million tonnes of food that UK households waste every year, it can also be a route to some seriously delicious dishes…Sheila Dillon gets creative in the kitchen while finding out more about the leftovers ethos from cook and author Melissa Hemsley, food-loving writer Bill Buford, and author and journalist Debora Robertson; along with tips for up-cycling the remainders of festive feasts from School of Wok's Jeremy Pang, Gardeners' World's Frances Tophill and BBC Food's Emily Angle.Presented by Sheila Dillon; produced by Lucy Taylor in Bristol.Pictured: BBC Food's Ultimate Festive Cheese Toastie from Sarah Cook. Find the recipe at www.bbc.co.uk/food.

Christmas will be different this year, but it doesn't mean it should be any less delicious.Sheila Dillon is joined by cooks who know about cooking for Christmas. She pays food writer Nigel Slater a socially distanced festive visit to talk about one of his favourite seasons in the kitchen. Baker, writer and doctor Tamal Ray, who cooked his family Christmas dinner solo for the first time in 2019, shares his learnings and gives advice for last minute Christmas desserts. Brothers and co-founders of 'Original Flava' Craig and Shaun McAnuff share memories of Christmases past and their ideas for festive party drinks. While writer Kate Young, author of "The Little Library Christmas" speaks to Sheila about making new culinary traditions and embracing the downtime the festive period can provide. And in a year where get-togethers might just look a little bit different, outdoor cook and BBQ expert Genevieve Taylor proves the cold isn't an excuse not to keep cooking al fresco and designs a full Christmas dinner for the fire. With a few days to go before the big day, and whatever's on the menu this year, The Food Programme and friends guarantee a bit of Christmas cheer.Presented by Sheila Dillon. Produced by Clare Salisbury for BBC Audio Bristol.

Sheila Dillon is joined by baker and chocolatier Selasi Gbormittah and chocoholic comedian Sue Perkins to celebrate the present and future of the British chocolate bar. They look to a new generation of UK bred 'Willy Wonkas', chocolate makers large and small, from South East London to West Wales. And Sheila tracks down one major chocolate player disrupting the international market with its bold designs, flavours and business model focussed on ending child slavery in cocoa production. The last of a two part chocolate special of The Food Programme.Produced by Clare Salisbury for BBC Audio Bristol.First broadcast on BBC Radio 4 in December 2020.

Dan Saladino explores the origins of cacao, from the bean's journey from central America to Europe and the rise of the chocolate bar.The first of a two part chocolate special of The Food Programme.Produced and presented by Dan Saladino.First broadcast on BBC Radio 4 in December 2020.

Whether it's a recipe book full of mouthwatering meals, a deep dive into the science of what we eat or a collection of must-try cocktails, books about food and drink have the power to educate, entertain and enthrall - all in the comfort of your own home. And this year, that's been more important than ever!The Food Programme's presenting team - Sheila Dillon, Dan Saladino, Leyla Kazim and Jaega Wise - gather for their annual book summit, sharing their favourite titles of 2020 and hopefully giving some festive gift inspiration along the way...Plus tales from Iceland's 'Jolabokaflod' Christmas book tradition with Christopher Norris, this year's food and drink book sales chart with The Bookseller's Tom Tivnan, and a first book launch for former BBC Food and Farming Award winners, The Seafood Shack...Produced by Lucy Taylor in Bristol.Featured books include:- Spoon-fed by Tim Spector - Nose Dive by Harold McGee - Root Stem Leaf Flower by Gill Meller- Borough Market: Edible Histories by Mark Riddaway - The Rangoon Sisters: Authentic Burmese Home Cooking by Amy Chung and Emily Chung - Community Comfort: Recipes from the Diaspora compiled by Riaz Phillips- Free the Tipple by Jennifer Croll - Wine from another Galaxy: Noble Rot by Dan Keeling and Mark Andrew - How To Drink Without Drinking by Fiona Beckett - Red Sands by Caroline Eden - Oats in the North, Wheat from the South by Regula Ysewijn - Eat Like The Animals: What Nature Teaches Us About Healthy Eating by David Raubenheimer and Stephen Simpson

What do we mean by chlorinated chicken? Why is it such a bad thing? What exactly are the UK standards that we’re so keen to promote and protect? To what extent can shoppers afford to prioritise animal welfare over price? And will the government keep its pledge not to undercut our food producers?Using “chlorinated chicken” as a starting point, Charlotte Smith considers the questions around a future trade deal with the US - and others - on the British food sector.She speaks to Cath Elliston from the youth-led movement BiteBack about its ‘Save Our standards’ campaign – and asks US Secretary of Agriculture Sonny Perdue why we should import US poultry.Charlotte discusses current UK poultry production standards and how we compare to other countries with Dr Siobhan Mullan from Bristol Veterinary School, and visits Gloucestershire farmer Charles Bourns, who sees a growing market for higher welfare chicken.We also hear from the Centre for Retail Research’s Professor Joshua Bamfield on consumer purchasing trends, and get more detail on our trade deal options from Emily Lydgate, a senior lecturer in law at the University of Sussex and deputy director of the UK Trade Policy Observatory.Presented by Charlotte Smith, produced by Lucy Taylor in Bristol.

Raymond Blanc has spent decades growing an orchard at Le Manoir. An orchard Raymond has planted with 2500 rare trees from in the hope of saving lost and endangered varieties. He explains to Dan Saladino why the orchard might end up being his greatest legacy, a story he has captured in his book, The Lost Orchard. He also selects five different apples that help tell his life story. Dr Joan Morgan, the world's leading pomologist, described as the 'Queen of Apples' helps to tell the stories of the varieties Raymond has chosen.Produced and presented by Dan Saladino.

Universities have become big business in the UK in recent decades - educating around 2.3 million students, with an annual operating expenditure of over £37 billion at the last count.But since the start of this academic year, we’ve heard massively mixed reports on how universities are coping; not least, with managing food provision. In a term when COVID-19 has put new and unexpected pressures on existing frameworks the response from institutes has been hugely varied, from teams rising to the challenge and delivering innovative meal solutions, to “disgraceful profiteering". The situation's prompted student petitions, protests and even rent strikes. So what has this unprecedented clash of virus, education and money taught us about the UK’s centres of learning – and what lessons have they learned, to help things run more smoothly next year?Presented by Sheila Dillon. Produced in Bristol by Lucy Taylor.