Join Heston, Jay and James for an episode about cherries...that never actually talks about cherries!  Instead they discuss the merits of Spanish cooking, why Heston thinks we should all try mouse, how the vegetarian Fat Duck menu was created and the mystery of why no-one drinks pigs milk. 

51: Cooking Mice, Making the Vegetarian Fat Duck Menu and Drinking Pig's Milk

For curious food lovers everywhere, jump onboard for a trip to discover the wonders of our simplest ingredients and to the furthest reaches of culinary imagination.

Arts

Literature

Performing Arts

Design

Food

Fashion & Beauty

Visual Arts

TV & Film

Leisure

Discover the unexpected, peculiar and funny origins to some of the best loved brands on the planet.  From Nachos to Coke, Digestives to Mustard, explore the stories behind the foods we all love. 

102: Superhero Brands Origin Stories

Take a trip back in time to explore the weirdest dishes ever served, as Jay and James are joined by Food Historian Marc Meltonville to delve into the strangest techniques, ingredients and ideas ever presented for dinner.  

102: Stranger Things (To Eat)

Jay and James are joined by one of the world's most successful food bloggers this week, to explore some of the most extraordinary food experiences the world has to offer with Chef Dennis.  From camel milk to Gooseneck Barnacles and ice cream floats, it's a globe trotting trip across the food world.  Plus they explore how you become a food blogger and the future of food teaching in schools.  

101: Extraordinary Places to Eat with Food Blogging Star Chef Dennis

Join the guys as they take a trip deep into your spice rack, to discover the blood soaked history of our most popular spices.  From invasions to modern day organised crime it's an amazing, often unexpected story.  Plus they delve into the new 'rare' spices, that are now worth as much as gold. 

100: The Sordid Secrets of your Spice Rack

This week the guys are introducing another hugely influential chef into their Hall of Fame, this time Adolphe Dugléré, pupil of Careme, a man who has both a fascinating life story and a big impact on how we cook today.  Master of the kitchen he is most renowned for the incredible Dinner of the Three Emperors, a truly remarkable piece of cooking.  So don you tallest chef's hat and join a trip back to the 19th century France. 

51: Cooking Mice, Making the Vegetarian Fat Duck Menu and Drinking Pig's Milk

Download our free app to listen on your phone