麻豆社

Brymore School of Rural Technology

Sheila Dillon visits Brymore School of Rural Technology, a unique state boarding school.

• 25 mins

Food Fraud

Sheila Dillion investigates the problem of food fraud.

• 30 mins

Roots of Vegetarianism

Simon Parkes explores Jainism, a strictly vegetarian religion.

• 25 mins

Premium Brands

The food magazine investigates the premium brands of major retailers.

• 30 mins

School Catering After Jamie Oliver

Sheila Dillon looks at school catering after Jamie Oliver's acclaimed TV series.

• 30 mins

Food for the 'Seventh Age'

Senior citizens and nutritionists discuss the best diet for our later years.

• 30 mins

The National Fruit Collections

Sheila Dillon visits The National Fruit Collections in Brogdale, Kent.

• 30 mins

Sustainable Fishing Policy

Sheila Dillon investigates the pursuit of a sustainable fishing policy.

• 30 mins

Hand-Picked Scallops

Sheila Dillon goes fishing with a diver who hand-picks scallops off the Devon coast.

• 30 mins

The Roots of Italian Cuisine

Sheila Dillon traces the roots of Italian cuisine in the UK.

• 25 mins

Food Culture of the Shetland Islands

Sheila Dillon explores the food culture of the Shetland Islands.

• 25 mins

Chinese Tea

Andrew Jefford visits China to explore its centuries-old tea culture.

• 25 mins

Restaurant Economics

Simon Parkes explore the latest trends and techniques in the restaurant business.

• 25 mins

Honeybee

The plight of the honeybee is the focus in this edition.

• 25 mins

New York Fancy Food Festival

Sheila Dillon follows a group of small producers at the New York Fancy Food Festival.

• 25 mins

East European Wine

Andrew Jefford explores the increasingly popular Eastern European wine industry.

• 25 mins

Eat Well, Age Well?

Sheila Dillon asks if we eat better, will we age better?

• 25 mins

Farmers' Markets

Sheila Dillon investigates the British love affair with farmers' markets.

• 25 mins

Bengal

Sheila Dillon explores explores the food of Bengal.

• 25 mins

Perfect Bread

Sheila Dillon dissects our national loaf. How is most bread made, and what goes into it?

• 25 mins

Impact of Floods on Food Supplies

Sheila Dillon looks at the impact of the recent floods on food supplies.

• 25 mins

Grouse & Pheasant

Sheila Dillon investigates grouse and pheasant with the help of writer Johnny Scott.

• 25 mins

Sweet & Sour

Sheila Dillon explores sweet and sour, one of the most enduring flavour combinations.

• 25 mins

Food Festivals

Sheila Dillon explores the world of food festivals and asks what purpose they serve.

• 25 mins

Chris Haskins: Former Food Production Adviser

Simon Parkes profiles Chris Haskins, farmer, former executive and government adviser.

• 25 mins

Prue Leith: Cook, Writer and Businesswoman

Simon Parkes profiles Prue Leith, celebrated cook, writer and champion of healthy eating.

• 25 mins

Tim Lang: Former Director of the London Food Commission

Simon Parkes profiles Tim Lang, Professor of Food Policy at London's City University.

• 25 mins

A Celebration of Meze

A celebration of meze, the traditional Middle Eastern mixed hors d'oeuvres.

• 25 mins

Locally Sourced Food

Sheila Dillon asks whether the major supermarket chains can offer locally sourced food.

• 25 mins

Fairtrade Farmers

Do Tanzania farmers on Mount Kilimanjaro get a good deal from fair trade?

• 25 mins