Flavour

f Luke Edwards, who started The Apple and Jalapeno streetfood truck; and is the voice behind the first feature in this episode

This week the Flavour team investigate the different approaches local pubs have taken to survive; the return of the hot food stalls to Cambridge Market, and how the traders and their customers feel. They discover Cambridge ciders from unusual cultivars such as foxwhelp and Clandestine Kitchen: the supper club delivering meals to your home.

The Flavour team brings you news of the redevelopment plans for Cambridge Market, gets an update on the opening of the Fish Butchery in Mill Road, and hears the story of the Syrian refugee who came to Britain and trained as a chef at Vanderlyle and Ottolenghi, and is now preparing meals from his home in Cambridge for local delivery or collection.

The team speak to Alex Rushmer, who is set to reopen Vanderlyle Restaurant post-lockdown. Find out how stinging nettles inspired Steve Thompson to become The Foraging Chef, and about Mecommi the online service that lets you order from Cambridge Market stall traders. And they find out about Online Indian Cookery classes with the award winning author Monisha Bharadwaj.

Alex Rushmer and Lawrence Butler of Vanderlyle restaurant on Mill Road

On this edition of Flavour, the team ask what will restaurants be like when they reopen, and will fewer, socially-distanced tables make them unviable? They hear from Mark Poynton, Alex Rushmer and Alex Crepy. They find out about Cambridge Sustainable Food's Grow A Row initiative to help reduce food poverty, Rosie Sykes has ideas for warming soups and Steve Thompson goes February foraging.

On this edition of Flavour, the team speak with a Cambridge resident who is helping families to get enough food. Roberto from Cambridge market talks about the effects of Brexit. Local chefs give ideas for that most underrated vegetable, celeriac. And they meet the Cambridge Baking Company which launches next week. Plus local offers for Valentine's Day. Flavour is presented by Matt Bentman, Alan Alder and Sue Bailey

Many people in Cambridge are struggling to feed their families as a result of Covid-19; Deputy Mayor Alex Collis talks about the community effort that has been key to reducing its impact in Cambridge and the work of local food hubs. We hear from Culinaris on the effect of the trade agreement with Europe on supplies of food. Lizzie Collingham talks about her new book on the history of the biscuit. Presented by Matt Bentman, Alan Alder and Sue Bailey.

Matt Bentman, Alan Alder and Sue Bailey look back on 2020 and the effects of the pandemic on our local food businesses and what they did to survive. The team also celebrates the first hundred years of Fitzbillies and welcomes the new, including some new food books, as well as marking individuals' endeavours, such as singer Will Young becoming a Master of Wine, plus how Vanderlyle and Parkers Tavern felt about being reviewed in the national press.

Matt Bentman, Alan Alder and Sue Bailey look forward to Christmas and hear from lots of local people as well as chefs and writers about what they'll be eating. We have a history of the Brussels sprout and recipes for them from Rosie Sykes. Also, David Underwood of Orriss and Son talks about how their new sauces can spice up your meal and we get wine recommendations from Tom Lewis and have a huge amount of local food news to savour.

Matt Bentman, Alan Alder and Sue Bailey discover how lockdown has led to two new food trucks starting up, including one offering authentic Sri Lankan cuisine. Plus what's in The Fish Butchery's hamper and how to get one; Henry from the Oyster Lab talks about what they'll be offering next year; and December foraging tips from the foraging chef and Gardenia's new menu.

A restaurant/deli/fish butchery in Mill Road is being set up by Richard Stokes, ex-chef-patron of The Three Horseshoes in Madingley and Jay Scrimshaw of Guerilla Kitchen: we bring you the details. Also, Tim Hayward on what it’s like reviewing restaurants for the Financial Times. How is local drinks maker Cranes Drinks coping with Covid and lockdown? And the popups at Cafe Abantu and lots of local food and drink news.

Presented by Matt Bentman, Alan Alder and Sue Bailey.