Consider the Eel: Part 2

Dan Saladino follows up the debate on if the eel should be off the menu.Produced and presented by Dan Saladino.

Much focus goes on food growing and selling, but is the missing link in increasing the UK's food self sufficiency actually food processing? It might be all about Ultra Processed Foods in the news, but there is another, much older, side to food processing that plays an integral role in getting food from fields to our plates.Beans, peas, oats, veg and barley can all be produced in the UK in abundance, but producers often have to transport their crops for miles to reach basic processing facilities like cleaning, sorting, de-hulling or grading. The UK’s processing factories are part of a globalised food supply chain, importing vast volumes of grains and pulses from overseas as ingredients in our food. But it wasn’t always the case, as we hear from a Sheffield historian who has uncovered the city’s link with pea canning and the female pea pioneer who transformed the processing industry. From the farmer making oat milk in his own barn, to the UK’s last remaining processing facility for peas and beans, Sheila Dillon lifts the lid on this hidden part of the supply chain, and finds an industry at a crossroads.Produced by Nina Pullman.

Should we be taking water more seriously? The emergence of the water sommelier would suggest so. Jaega Wise visits a Cheshire restaurant that now offers its own water menu as well as a Peak District pub with a water bar and a borehole to draw its own spring water. She talks to the co-founder of the Fine Waters Academy Michael Mascha who believes that water should be appreciated as a product with its own terroir and hears from Dr Natalie Lamb, a water industry expert who has been trained to appreciate the virtues of tap water. Whether hard or soft, still or sparkling - the Food Programme takes a closer look at the liquid we all too often take for granted.Produced for BBC Audio in Bristol by Robin MarkwellProgramme contains a clip of the Only Fools And Horses Episode "Mother Nature's Son", written by John Sullivan, first broadcast on BBC TV on 25th December, 1992

Leyla Kazim reports from cork country in Portugal - where up to 10,000 of hectares of cork oak trees are being lost every year, despite laws protecting them from being cut down. Climate change is putting new stresses on the ancient forests, and as the cork industry worries that falling wine consumption could shrink global demand, Leyla asks why Portugal became the world’s biggest producer of cork in the first place, and what it will take to keep them thriving. She meets farmers using regenerative methods of working the land to protect the montado, and plantations where thousands of new trees are being planted.Presented by Leyla Kazim Produced in Bristol for BBC Audio by Natalie Donovan

Shaped by centuries of colonialism and challenged by a changing climate, what is the future of food for the Philippines? Recent typhoons and floods were the worst seen in decades and there has been huge biodiversity loss. In the last century 93 per cent of forest cover has been lost. The archipelago's food system also carried the influence of Spanish and American control. However, a new generation is attempting to forge a Filipino food identity connected with a deeper history and farmers are looking to lost crops for climate adaptation.Dan Saladino and journalist Dany Mitzman report from Slow Food's Terra Madre Asia and Pacific held on Negros Island in centre of the Philippines, where they meet young farmers, producers, chefs and campaigners all attempting to create a sustainable, delicious and indigenous food future.Produced and presented by Dan Saladino.

In this edition Sheila Dillon explores the creativity of chefs, and asks how it’s being affected by the ongoing cost of living crisis. For Sheila, creativity in cooking is one of the pleasures we often take for granted when we go out to eat, and marvels at the alchemy chefs work with raw ingredients. But the hospitality industry is grappling with very difficult economic conditions - increased national insurance, business rates, energy bills, rent, cost of ingredients coupled with fewer customers with less money to spend, all mean that many restaurants are struggling to survive. According to the latest data from the Hospitality Market Monitor by NIQ, restaurant closures accelerated in the last three months of 2025 to nearly 19 businesses a week. What happens to that creativity when the industry is under so much pressure?In the programme chefs talk to Sheila about what creativity looks like in their kitchens at the moment, as the cost crisis leads to more restrictions on how and what they cook. We also hear how chefs of the future are being trained to work creatively in this tough environment. We hear from: Sam Lomas, Head Chef at Briar in Somerset; Owen Morgan, co-founder and owner of Forty-Four group; Charlie Buchanan-Smith, co-founder of The Free Company near Edinburgh; Niall McKenna, owner of James St and Waterman House in Belfast; Frank Fiore, Catering Manager at Milton Keynes University Hospital; Chantal Symons, Lead Development Chef at LEON Restaurants; and chef-lecturers Steve Oram and Ian Sutton and students at Capital City College at Westminster.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

A year after sharing a £10 supper with 200 strangers in Copenhagen’s Absalon - an old church turned community hub - Sheila asks whether that experience could be recreated in the UK. After all, communal meals here are often one-offs, sometimes pricey, or feel like generous soup kitchens. In this edition, Sheila meets people determined to change that; Ingrid Wakeling and Phil Holtam from Sussex Surplus are running trial communal dining events in Brighton, using surplus food to bring strangers together. Anna Chworow from Nourish Scotland is helping shape two pilot public diners - subsidised, everyday restaurants designed for everyone, while Jon Harper from Future Foundations explains how CanTeam is turning school canteens into community dining rooms. Sheila also visits The Long Table in Stroud - a pay-what-you-can community restaurant - to meet co-founder Tom Herbert, and is joined there by zero‑waste chef Max La Manna and Carly Trisk‑Grove from The Public Plate, who want every community to have their own low‑cost restaurant. Together, they discuss what it would take to make their dreams reality - and why they believe it matters.Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan.More info: Communal Dining -Part 1: https://www.bbc.co.uk/programmes/m0028l2c The Long Table: https://thelongtableonline.com/ The Public Plate (Carly Trisk-Grove's project): https://www.thepublicplate.com/about Nourish Scotland project: https://www.nourishscotland.org/projects/public-diners/ Right to Food Commission (Ian Byrne MP's project): https://www.ianbyrne.org/rtfcommission Sussex Surplus (Brighton): https://www.sussexsurplus.org/ CanTeam: http://www.canteam.org/ NB: Be aware these links take you to external non-BBC websites.

In a special edition Dan Saladino talks to the UK's biggest food producers and retailers to hear their visions for the future of food, health, sustainability and resilience.Along with the DEFRA minister Dame Angela Eagle, some of the most influential figures in food and farming are gathering at the annual Sustainable Foods event held in London. On the agenda will be health and nutrition, food security, net zero and regenerative agriculture. Will the ideas and strategies, outlined by the major supermarkets, food manufacturers and farming organisations result in significant changes to food in the UK?Produced and presented by Dan Saladino.

After concerns that honey from overseas is being watered down with cheap rice and corn syrups, Sheila Dillon investigates the scale of global honey fraud. It's a story of complex international supply chains with the world's food security at its heart. In 2023, the European Commission found that 46 per cent of the honey it sampled was suspected to be fraudulent. Just last year at the World Beekeeping Awards the prize for Best Honey had to be cancelled after fears that adulterated honey might be entered. The fake version can be very difficult to detect and beekeepers warn that it is forcing down the price of honey, potentially driving them out of business.So how serious an issue has international honey fraud become and how concerned should consumers in the UK be? Sheila visits Bermondsey Street bees in Essex in search of answers and speaks to the UK's two biggest honey producers - Rowse and Hilltop Honey. Food fraud expert Professor Chris Elliott from Queen's University Belfast analyses the situation and Robin Markwell reports from Copenhagen where the world's largest convention of beekeepers was recently held. Produced for BBC Audio in Bristol by Robin Markwell

One thing that could make us all healthier is drinking less alcohol – and there’s now a huge market for alcohol‑free drinks. But one category that has long struggled to deliver great taste is non‑alcoholic wine. In this episode Jaega Wise looks to find out why it’s so difficult to make a wine without alcohol that still tastes good, and asks what difference these drinks can make to people trying to cut back. Jaega begins the story of German producer Bernhard Jung, whose family pioneered vacuum distillation more than a century ago. She meets Fiona Graham and Alex Viol of Vino Zero along with wine expert Jane Rakison to taste some of today’s most promising alcohol‑free bottles, and speaks to David Hodgson of Zeno Wines about the challenges behind creating convincing 0% options. At Plumpton College, master’s student George Coles and programme manager James Clapham explain how future winemakers are experimenting with new approaches.During the programme, Jaega also brings together Professor John Holmes of the University of Sheffield and Richard Piper from Alcohol Change UK to explore how no‑ and low‑alcohol drinks might influence our drinking habits. And with Tom Ward of Wise Bartender, she looks at the growing world of mid‑strength wine - a category some believe could be the next step in helping people drink differently.Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan