麻豆社

Journalist and food critic, Jay Rayner puts four gastronomes through their culinary paces.

*What is a Fat Rascal?

*Who spent 拢67,000 on a new oven?

*Where is dried tuna sperm served as a delicacy?

All set for a good grilling:

Wine writer, Jancis Robinson
Wild man, Hugh Fearnley-Whittingstall
Chef, Alastair Little
Restaurateur, Ruth Watson

Producer: Rebecca Wells

First broadcast on 麻豆社 Radio 4 in September 2004.