The Food Programme

Following the food operation at the centre of British politics. Breakfast to Brunch. The Food Programme team go behind the scenes of one of the most historic food operations in the world.In the first part of this edition, we discover the incredible history of dining in Parliament and meet the people who feed Westminster's 14 thousand pass holders. 8 thousand food transactions can be made here on any working day, and we recorded on one of the busiest - Prime Minister's Questions, one of the first under the new Government. Presented by Sheila Dillon & produced in Bristol by Clare Salisbury.

Close your eyes and think for a moment about the books you read as a child and those that talked about food. A vivid description of a flavour can spark the imagination and the taste buds but a secret midnight feast at Malory Towers, the elaborate Hogwarts feasts in Harry Potter or picnics in Wind in the Willows can instil an air of excitement about food that lasts into adulthood. Sheila Dillon asks why some scenes can be so powerful they remain with us for decades. She meets those who changed their careers due to the power of the stories they read, she travels to a secret restaurant fantasy land and meets the schoolchildren for whom taste is being brought alive through descriptions of food and flavour. Presented by Sheila Dillon and Produced by Anne-Marie Bullock.

Cook and writer Simon Hopkinson was at the height of his powers in the kitchen of Bibendum in London in the early 1990s, but he'd walk away from professional cooking to focus on his food writing.In the second part of this interview with Sheila Dillon he explains why he left restaurant cooking behind, focus on writing that led to the "most useful cookbook of all time".Simon describes life as chef at Bibendum restaurant, which counted among its loyal customers Elizabeth David, Dirk Bogarde and Alec Guinness. In 1994, aged only 40, he decided to move on.For a decade there would be modest sales of his first book, Roast Chicken and Other Stories, and then a magazine poll in 2005 brought it to public attention and soon after, at one point it would be outselling copies of Harry Potter.Sheila Dillon explores Simon's lifelong fascination with food and cooking and finds out why he no longer wanted to focus on life as a head chef.

Cook and food writer Simon Hopkinson shares his culinary life story with Sheila Dillon. In a food career spanning four decades he's been an influential chef, television cook and author of the "most useful cookbook of all time".In this first of two special editions, Simon covers his early food memories to his time as a chef, at the height of his powers, in the kitchens of Hilaire and Bibendum restaurants.Born in Lancashire, Simon Hopkinson was influenced by his parents home cooking and their regular trips to Bury Market. Early memories include the smell of his mother's jugged hare to the sight of black puddings and cheeses on busy market stalls.In his teens he was committed to a future career in a restaurant kitchen and found work in the nearby Normandie restaurant under the gifted and demanding chef Yves Champea.By 20 he'd opened his own restaurant and would soon receive awards and high praise from respected guides. In the years that followed he'd work as a restaurant inspector for Egon Ronay and then spend time as a private chef.By the late 1980's he was back in the restaurant world and one of London's most influential chefs. Sheila Dillon finds out what motivated him throughout and why he was so confident that his life would be one spent in kitchens.

From the 'slow and low' tradition of the American south to the village of Llantwit Major in South Wales, Dan Saladino explores the revival of one of the food world's most misunderstood words; barbecue. A world away from the burnt burgers and charred sausages of the British barbecue experience, the 'barbecue belt' of the Carolinas, Georgia, Kentucky and Tennessee to Texas captures a story that goes beyond food. From politics and class to race and gender: barbecue has become a vital American institution.A cooking technique requiring endless patience, effort and care, Dan Saladino talks to some of barbecue's biggest enthusiasts about how their modern approach is shaping our oldest form of cooking.Producer: Anna Miles.

In this second part of a two-programme special, Rick Stein continues in conversation with Sheila Dillon talking about how he was discovered for TV by Keith Floyd's Director, David Pritchard thirty years ago. Despite being naturally introverted his style as an 'ordinary guy' made him popular with the public - sometimes going wrong, the odd injury and working up a real sweat. The partnership with David has continued to the present day taking them travelling and filming around the world. His new series 'From Venice to Istanbul' will air later this year. Rick talks about why their dynamic works well but also how a shared love of wine can also cause a few spats while filming. We hear from the fishermen, colleagues and his ex-wife and business partner about why he's been such a success. He talks about who in particular has inspired him while on his travels and what he hopes to do next. The programme was recorded earlier this month in front of a studio audience as part of the Bristol Food Connections Festival. Presented by Sheila Dillon. Produced by Anne-Marie Bullock.

Highly regarded for its health benefits, people living by the shore have been eating seaweed for millennia. In Ireland, it was part of a prehistoric diet, and taken to ward off illness. In New Zealand, seaweed was a Maori delicacy. In Iceland, it was served daily, dried with fish, butter and bread. And seaweeds in many forms continue to be a major part of day to day cooking in China, Japan and Korea.According to the UN's Food and Agriculture Organisation, the harvesting of seaweed for food is worth upwards of 5 billion US dollars every year.Yet many of us still associate the greens with Asian food, or experiments in haute cuisine.But now a new generation of wild food entrepreneurs, are asking us to change our habits, and to rethink seaweed as something that can be enjoyed in every meal, for every occasion.Sheila Dillon hears stories of finding food from the sea. People harvesting and cooking with seaweed. And as seaweed enters the mainstream, she hears how age old harvesting traditions, could be under threat.This programme includes the fifth instalment from the Ark of Taste series.Presented by Sheila Dillon and produced in Bristol by Clare Salisbury.

This is more than a story about chicken tikka masala. The UK's palette is changing with a demand for far more spice and pizzazz in our menus and larders. The UK currently imports almost double what it did in the year 2000. Much of that demand has been attributed to the UK's changing and diverse population - not only in home cooking but introducing recipes and dishes to a wider market. Travellers exploring exotic countries have also returned with a taste for spice blends. However spice is more than a simple ingredient - it can also be part of a story about identity, health, family and life. Cyrus Todiwala travels to Easton in Bristol for the Spice Festival to meet those for whom spice is part of their lives. For him spices have been used for health as well as to bring flavour to his dishes while cooking in India and opening restaurants in the UK. He meets the man whose family fled Uganda while under the rule of Idi Amin, losing everything but their love and knowledge of spices led his father to source and share ingredients, eventually serving food and is now an 'Aladdin's cave' of exotic spices and ingredients for individuals and restaurants across the South West. He meets the chai wallahs who now sell on street corners of Bristol as well as Bombay and hears about the backpacker whose craving for the Indian snacks he tasted led him to set up his own business with over 300 products and blends. Get some fire in your belly and hear how spice plays a role in commuity, culture and culinary delights. Presented by Cyrus Todiwala and Produced in Bristol by Anne-Marie Bullock.

Jane Grigson was a unique and pioneering voice in food writing; a self-taught cook whose books and journalism changed British food culture. Twenty-five years after her death, Sheila Dillon is joined by three special guests to explore her life, food and legacy.This is part one of a special two-part edition of The Food Programme, recorded in front of an audience at Bristol Food Connections festival on the 4th of May.On stage with Sheila is Geraldene Holt, food writer, author of 'Diary of a French Herb Garden' and Chair of the Jane Grigson Trust, the award-winning chef Shaun Hill who has cooked his way through Jane's books and also cooked for her, as well James Beard-nominated author, Telegraph food columnist and cook Diana Henry.From 'The Fruit Book' to 'Good Things' to 'Charcuterie and French Pork Cookery', to her long running articles for The Observer, Sheila Dillon and her guests explore a voice that, despite gradually becoming less familiar, really does still matter today.Readings by Kerry Elkins.Presenter: Sheila Dillon Producer: Rich Ward.

Sheila Dillon reports on how 15 years of the BBC Food and Farming Awards have captured the revolution in the streetfood business, witnessed the rise of a new generation of brewers and distillers, chronicled the rise of new types of food markets and marked major changes in the supermarket supply chain. Over the last decade and a half, through receiving thousands of nominations, the judges have been able to spot early on new ideas and changes in the UK's food culture. Sheila talks to judges past and present and former finalists and winners to describe the big shifts as seen through the awards.Retail analyst and former judge Robert Clark and Policy Director of Sustain, Kath Dalmeny join Sheila to talk about key stories and innovative ideas they've encountered through the awards.Presented by Sheila Dillon and produced by Rich Ward.