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Presenter and producer of BBC Radio 4's The Food Programme. Also an author of 'Eating to Extinction: The World's Rarest Foods & Why We Need to Save Them'.
Here's a quick summary of the last 5 episodes on The Food Programme.
Hosts
Dan Saladino
Sheila Dillon
Jimi Famurewa
Previous Guests
Darina Allen
Darina Allen is a renowned Irish chef, food writer, and educator, known for her expertise in traditional Irish cooking. She is the founder of the Ballymaloe Cookery School in County Cork, which has gained international acclaim for its focus on sustainable farming and local produce. Darina has authored several cookbooks and is a prominent figure in promoting Irish cuisine.
Darina Allen is a renowned Irish chef, food writer, and educator, known for her expertise in traditional Irish cooking. She is the founder of the Ballymaloe Cookery School in County Cork, which has gained international acclaim for its focus on sustainable farming and local produce. Darina has authored several cookbooks and is a prominent figure in promoting Irish cuisine.
Rachel Allen
Rachel Allen is an Irish chef, television presenter, and author, recognized for her approachable cooking style and emphasis on fresh ingredients. She is a graduate of the Ballymaloe Cookery School and has published multiple cookbooks. Rachel is also known for her television series, where she shares her passion for cooking and baking with a wide audience.
Rachel Allen is an Irish chef, television presenter, and author, recognized for her approachable cooking style and emphasis on fresh ingredients. She is a graduate of the Ballymaloe Cookery School and has published multiple cookbooks. Rachel is also known for her television series, where she shares her passion for cooking and baking with a wide audience.
Rory O'Connell
Rory O'Connell is a celebrated Irish chef and co-founder of the Ballymaloe Cookery School. He is known for his expertise in teaching culinary skills and his commitment to using seasonal and local ingredients. Rory has also authored cookbooks and is a respected figure in the culinary community, often sharing his knowledge through workshops and media appearances.
Rory O'Connell is a celebrated Irish chef and co-founder of the Ballymaloe Cookery School. He is known for his expertise in teaching culinary skills and his commitment to using seasonal and local ingredients. Rory has also authored cookbooks and is a respected figure in the culinary community, often sharing his knowledge through workshops and media appearances.
JR Ryall
JR Ryall is a chef and educator associated with the Ballymaloe Cookery School. He has a background in fine dining and is known for his innovative approach to cooking. JR has been involved in various culinary projects and is dedicated to teaching the next generation of chefs about the importance of quality ingredients and traditional cooking techniques.
JR Ryall is a chef and educator associated with the Ballymaloe Cookery School. He has a background in fine dining and is known for his innovative approach to cooking. JR has been involved in various culinary projects and is dedicated to teaching the next generation of chefs about the importance of quality ingredients and traditional cooking techniques.
Trine Hahnemann
Trine Hahnemann is a renowned chef, writer, and campaigner known for her advocacy of organic and sustainable food practices. She has authored several cookbooks and is a prominent figure in the Danish food scene, promoting local and seasonal ingredients.
Trine Hahnemann is a renowned chef, writer, and campaigner known for her advocacy of organic and sustainable food practices. She has authored several cookbooks and is a prominent figure in the Danish food scene, promoting local and seasonal ingredients.
Trine Krebs
Trine Krebs is an organic farmer and Green Chef at The Food Organisation of Denmark. She is dedicated to promoting organic farming practices and educating the public about the benefits of organic food.
Trine Krebs is an organic farmer and Green Chef at The Food Organisation of Denmark. She is dedicated to promoting organic farming practices and educating the public about the benefits of organic food.
Prof. Ole Mouritsen
Prof. Ole Mouritsen is a gastrophysicist who researches the science of food and how to encourage more plant-based eating. He is known for his work in understanding the sensory aspects of food and its impact on health and sustainability.
Prof. Ole Mouritsen is a gastrophysicist who researches the science of food and how to encourage more plant-based eating. He is known for his work in understanding the sensory aspects of food and its impact on health and sustainability.
Sren Buhl Steiniche
Sren Buhl Steiniche is the head chef at EAT, a public kitchen that serves Copenhagen's schools. He focuses on creating healthy, sustainable meals for children and promoting the importance of nutrition in education.
Sren Buhl Steiniche is the head chef at EAT, a public kitchen that serves Copenhagen's schools. He focuses on creating healthy, sustainable meals for children and promoting the importance of nutrition in education.
Heidi Svmmekjr
Heidi Svmmekjr is a Copenhagen-based food writer and home cook. She shares her passion for food through writing and is involved in the local food community, emphasizing the importance of home cooking and food culture.
Heidi Svmmekjr is a Copenhagen-based food writer and home cook. She shares her passion for food through writing and is involved in the local food community, emphasizing the importance of home cooking and food culture.
Jack Peat
Jack Peat is a food writer and critic known for his insights into the culinary world. He has contributed to various publications and is recognized for his expertise in food trends and restaurant reviews.
Jack Peat is a food writer and critic known for his insights into the culinary world. He has contributed to various publications and is recognized for his expertise in food trends and restaurant reviews.
Daniel Gray
Daniel Gray is a food writer and author who specializes in the intersection of food and culture, particularly in relation to sports. He has written extensively about food in the context of football and is known for his engaging storytelling.
Daniel Gray is a food writer and author who specializes in the intersection of food and culture, particularly in relation to sports. He has written extensively about food in the context of football and is known for his engaging storytelling.
Sonia Sandhu
Sonia Sandhu is an artist known for her work that explores community narratives and cultural representation. She is involved in projects that highlight the stories of diverse communities, particularly in relation to food and culture.
Sonia Sandhu is an artist known for her work that explores community narratives and cultural representation. She is involved in projects that highlight the stories of diverse communities, particularly in relation to food and culture.
Harry Jelley
Harry Jelley is an artist and collaborator who works on projects that engage with local communities. He is known for his contributions to cultural initiatives that celebrate the heritage and stories of the places he works in.
Harry Jelley is an artist and collaborator who works on projects that engage with local communities. He is known for his contributions to cultural initiatives that celebrate the heritage and stories of the places he works in.
Aamta Waheed
Aamta Waheed is a participant coordinator for community projects in Bradford, focusing on the representation of diverse food cultures. She plays a key role in initiatives that document and celebrate the culinary traditions of various communities.
Aamta Waheed is a participant coordinator for community projects in Bradford, focusing on the representation of diverse food cultures. She plays a key role in initiatives that document and celebrate the culinary traditions of various communities.
Peter Brears
Peter Brears is a renowned food historian from Yorkshire, specializing in the culinary history of the region. He has published numerous works on traditional food practices and is a respected figure in the study of historical gastronomy.
Peter Brears is a renowned food historian from Yorkshire, specializing in the culinary history of the region. He has published numerous works on traditional food practices and is a respected figure in the study of historical gastronomy.
Harry Virdee
Harry Virdee is an actor known for his role as the detective in the thriller series 'Virdee', which is based on the works of Bradford author A.A. Dhand. He incorporates elements of South Asian food and culture into his performances, reflecting his own upbringing in Bradford.
Harry Virdee is an actor known for his role as the detective in the thriller series 'Virdee', which is based on the works of Bradford author A.A. Dhand. He incorporates elements of South Asian food and culture into his performances, reflecting his own upbringing in Bradford.
Shanaz Gulzar
Shanaz Gulzar is the creative director of Bradford 2025, an initiative aimed at promoting the city as a cultural hub. She advocates for the role of food in social cohesion and community engagement, emphasizing the importance of Bradford's culinary heritage in its cultural identity.
Shanaz Gulzar is the creative director of Bradford 2025, an initiative aimed at promoting the city as a cultural hub. She advocates for the role of food in social cohesion and community engagement, emphasizing the importance of Bradford's culinary heritage in its cultural identity.
Topics Discussed
family farm
cookery school
influential
food
Denmark
organic food
food consumption
climate concerns
plant-based eating
industrial farming
pork industry
football clubs
restaurant critic
AFC Wimbledon
Forest Green Rovers
vegan
Leyton Orient
pie and mash
food writers
food supply
Covid lockdown
resilience
pandemic
war
Bradford
City of Culture
food culture
market traders
chefs
restaurateurs
Asian restaurant trade
Kashmiri breakfast
multicultural
food projects
Peter Brears
Aamta Waheed
Harry Virdee
A.A. Dhand
social cohesion
regeneration
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Episodes
Here's the recent few episodes on The Food Programme.
0:0041:30
Darina Allen: A Life Through Food
Hosts
Hosts of this podcast episode
Dan Saladino
Guests
Guests of this podcast episode
Darina AllenRachel AllenRory O'ConnellJR Ryall
Keywords
Keywords of this podcast episode
family farmcookery schoolinfluentialfood
Dan Saladino finds out how a family farm in west Cork became one of the world's most influential cookery schools. Featuring Darina and Rachel Allen, Rory O'Connell and JR Ryall.
Produced and presented by Dan Saladino.
Dan Saladino finds out how a family farm in west Cork became one of the world's most influential cookery schools. Featuring Darina and Rachel Allen, Rory O'Connell and JR Ryall.
Produced and presented by Dan Saladino.
0:0043:09
Denmark's Food Revolution?
Hosts
Hosts of this podcast episode
Sheila Dillon
Guests
Guests of this podcast episode
Trine HahnemannTrine KrebsProf. Ole MouritsenSren Buhl SteinicheHeidi Svmmekjr
Keywords
Keywords of this podcast episode
Denmarkorganic foodfood consumptionclimate concernsplant-based eatingindustrial farmingpork industry
In this second episode from Copenhagen, Sheila Dillon explores why Denmark leads the way in organic food consumption.
In 2023, nearly 12% of all food bought in Denmark was organic—one of the highest levels in the world. In the UK, that figure is just 1.5%.
But how did Denmark get here? And can the organic movement keep growing as the conversation shifts toward climate concerns and plant-based eating?
Sheila meets the people shaping Denmark’s food future, from organic farmers to chefs and researchers. She also asks how does this apparent national embrace of organic food sit alongside Denmark’s industrial farming, including its vast pork industry?
Featuring conversations with:
• Trine Hahnemann – Chef, writer, and campaigner
• Trine Krebs – Organic farmer and Green Chef at The Food Organisation of Denmark
• Prof. Ole Mouritsen – Gastrophysicist researching how to encourage more plant-based eating
• Søren Buhl Steiniche – Head chef at EAT, a public kitchen serving Copenhagen’s schools
• Heidi Svømmekjær – Copenhagen-based food writer and home cook
Presented by Sheila Dillon
Produced for BBC Audio in Bristol by Natalie Donovan
In this second episode from Copenhagen, Sheila Dillon explores why Denmark leads the way in organic food consumption.
In 2023, nearly 12% of all food bought in Denmark was organic—one of the highest levels in the world. In the UK, that figure is just 1.5%.
But how did Denmark get here? And can the organic movement keep growing as the conversation shifts toward climate concerns and plant-based eating?
Sheila meets the people shaping Denmark’s food future, from organic farmers to chefs and researchers. She also asks how does this apparent national embrace of organic food sit alongside Denmark’s industrial farming, including its vast pork industry?
Featuring conversations with:
• Trine Hahnemann – Chef, writer, and campaigner
• Trine Krebs – Organic farmer and Green Chef at The Food Organisation of Denmark
• Prof. Ole Mouritsen – Gastrophysicist researching how to encourage more plant-based eating
• Søren Buhl Steiniche – Head chef at EAT, a public kitchen serving Copenhagen’s schools
• Heidi Svømmekjær – Copenhagen-based food writer and home cook
Presented by Sheila Dillon
Produced for BBC Audio in Bristol by Natalie Donovan
0:0042:18
When Saturday Comes
Hosts
Hosts of this podcast episode
Jimi Famurewa
Guests
Guests of this podcast episode
Jack PeatDaniel Gray
Keywords
Keywords of this podcast episode
football clubsfoodrestaurant criticAFC WimbledonForest Green RoversveganLeyton Orientpie and mashfood writers
Restaurant critic and lifelong Charlton Athletic fan Jimi Famurewa finds out how football clubs are upping their game when it comes to serving food for their fans. He’ll taste the world at AFC Wimbledon’s Food Village, hear how Forest Green Rovers went vegan and discover the secret liquor behind Leyton Orient’s pie and mash. Food writers Jack Peat and Daniel Gray pitch in with their thoughts on a world that has moved far beyond Bovril and burnt burgers.
Presented by Jimi Famurewa
Produced in Bristol for BBC Audio by Robin Markwell
The Bovril Song was composed by Roger Jackson and Phil Nicholl and performed by Sing! Cambridge in 2013
Football commentary courtesy of BBC Radio London and BBC Radio Nottingham
Restaurant critic and lifelong Charlton Athletic fan Jimi Famurewa finds out how football clubs are upping their game when it comes to serving food for their fans. He’ll taste the world at AFC Wimbledon’s Food Village, hear how Forest Green Rovers went vegan and discover the secret liquor behind Leyton Orient’s pie and mash. Food writers Jack Peat and Daniel Gray pitch in with their thoughts on a world that has moved far beyond Bovril and burnt burgers.
Presented by Jimi Famurewa
Produced in Bristol for BBC Audio by Robin Markwell
The Bovril Song was composed by Roger Jackson and Phil Nicholl and performed by Sing! Cambridge in 2013
Football commentary courtesy of BBC Radio London and BBC Radio Nottingham
0:0042:13
Are We Prepared? Could the UK Feed Itself in a Crisis?
Hosts
Hosts of this podcast episode
Dan Saladino
Keywords
Keywords of this podcast episode
food supplyCovid lockdownresiliencepandemicwar
Five years on from the first Covid lockdown Dan Saladino asks if our food supply can withstand more shock to the system? Is there resilience to face another pandemic or even war?
Produced and presented by Dan Saladino.
Five years on from the first Covid lockdown Dan Saladino asks if our food supply can withstand more shock to the system? Is there resilience to face another pandemic or even war?
Bradford is this year’s UK City of Culture - but what does food have to do with it? Sheila Dillon visits the city to meet market traders, chefs and restaurateurs to find out how its industrial past has influenced the thriving food culture of today.
She visits Bradford’s St James wholesale market to discover how the Asian restaurant trade has been integral to the market’s survival, before eating breakfast at The Sweet Centre, which serves the same Kashmiri breakfast speciality as it did for millworkers in the 60s. Two food projects are harnessing the vibrant multicultural nature of Bradford as part of its City of Culture celebrations. The Bradford Selection, orchestrated by artists Sonia Sandhu and Harry Jelley, tells the stories of Bradford communities through a series of biscuits. Meet My Mothers is a recipe book project representing the diverse food cultures in Bradford, as participant coordinator Aamta Waheed tells Sheila at the Women Zone community centre.
Renowned Yorkshire food historian Peter Brears meets Sheila for a tea and some traditional pork ‘savoury duck’ to talk about pre-industrial food of the Bradford district. Meanwhile, on BBC One, Harry Virdee is the eponymous detective star of thriller series Virdee, written by Bradford native A.A.Dhand. Sheila speaks to the bestselling author to find out how he wrote specific south Asian food and drink traditions into the series and his own childhood food memories of growing up in the city.
How important is the city’s food history, economics and culture to its hopes for regeneration? Shanaz Gulzar, creative director of Bradford 2025, summarises the city’s belief in food as social cohesion and the confidence that the city feels after winning the title.
Presenter: Sheila Dillon
Producer: Nina Pullman
Bradford is this year’s UK City of Culture - but what does food have to do with it? Sheila Dillon visits the city to meet market traders, chefs and restaurateurs to find out how its industrial past has influenced the thriving food culture of today.
She visits Bradford’s St James wholesale market to discover how the Asian restaurant trade has been integral to the market’s survival, before eating breakfast at The Sweet Centre, which serves the same Kashmiri breakfast speciality as it did for millworkers in the 60s. Two food projects are harnessing the vibrant multicultural nature of Bradford as part of its City of Culture celebrations. The Bradford Selection, orchestrated by artists Sonia Sandhu and Harry Jelley, tells the stories of Bradford communities through a series of biscuits. Meet My Mothers is a recipe book project representing the diverse food cultures in Bradford, as participant coordinator Aamta Waheed tells Sheila at the Women Zone community centre.
Renowned Yorkshire food historian Peter Brears meets Sheila for a tea and some traditional pork ‘savoury duck’ to talk about pre-industrial food of the Bradford district. Meanwhile, on BBC One, Harry Virdee is the eponymous detective star of thriller series Virdee, written by Bradford native A.A.Dhand. Sheila speaks to the bestselling author to find out how he wrote specific south Asian food and drink traditions into the series and his own childhood food memories of growing up in the city.
How important is the city’s food history, economics and culture to its hopes for regeneration? Shanaz Gulzar, creative director of Bradford 2025, summarises the city’s belief in food as social cohesion and the confidence that the city feels after winning the title.
Presenter: Sheila Dillon
Producer: Nina Pullman
Ratings
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