Flavour

Tim Hayward on the forthcoming book celebrating 100 years of Fitzbillies; the new Little Petra in Mill Road; the new NY Wines in Shelford; ideas for broad beans from Rosie Sykes, Tristan Welch and Jamie Mountford; foraging with Gemma Whiting of Linton Kitchen; Bovril and Cola in food history with Lesley Stenitz. Presented by Matt Bentman, Alan Alder and Dr Sue Bailey.

A visit to Cambridge’s newest artisan food shop, Meadows. Local chefs’ reactions to the demise of Jamie Oliver’s restaurants. Ideas for asparagus from Tristan Welch and Rosie Sykes. Vine and Cork: bringing you wines from small-volume producers of Italian wines that you won’t find elsewhere. Presented by Matt Bentman and Alan Alder.

A visit to Cambridge’s newest artisan food shop, Meadows. Local chefs’ reactions to the demise of Jamie Oliver’s restaurants. Ideas for asparagus from Tristan Welch and Rosie Sykes. Vine and Cork: bringing you wines from small-volume producers of Italian wines that you won’t find elsewhere. Presented by Matt Bentman and Alan Alder.

As the move towards zero food waste and refilling accelerates, we visit the Full Circle market stall, Radmore Farm Shop, and Cambridge Cookery to find out what they’re doing and how we can all be involved. Ever wondered what it’s like to attend a day’s course in winetasting? Well, we’ve done it for you, tune in and find out! And we have Will Lowe from Cambridge Distillery on his ultra-bespoke gins. Also, the chefs’ discussion at Eat Cambridge and Heidi White on what’s selling out at this year’s festival. And last but not least, Havin’ The Balls, Swedish-inspired meatballs. Flavour is presented by Matt Bentman and Alan Alder.

As the move towards zero food waste and refilling accelerates, we visit the Full Circle market stall, Radmore Farm Shop, and Cambridge Cookery to find out what they’re doing and how we can all be involved. Ever wondered what it’s like to attend a day’s course in winetasting? Well, we’ve done it for you, tune in and find out! And we have Will Lowe from Cambridge Distillery on his ultra-bespoke gins. Also, the chefs’ discussion at Eat Cambridge and Heidi White on what’s selling out at this year’s festival. And last but not least, Havin’ The Balls, Swedish-inspired meatballs. Flavour is presented by Matt Bentman and Alan Alder.

Debora Bonnes runs ‘Biscotti di Debora’ from her bakery at Dry Drayton. She has an event running at this year’s Eat Cambridge food & drink festival called ‘Dolci e Vino’. You can see her products on Twitter: @biscotti_debora, and place orders via her website biscottidebora.co.uk. She’s presenting her talk in collaboration with Vine & Cork, a new Cambridge company specialising in importing Italian wines from new appellations & grape varieties.

Debora’s Eat Cambridge event is called ‘Dolci e Vino’. It’s on 19th May, 4-6pm, at Cambridge Cookery School which is off Purbeck Road (bookings deadline is 12th May). Tickets are £30 and you can book your place you via email: [email protected].

Debora Bonnes runs ‘Biscotti di Debora’ from her bakery at Dry Drayton. She has an event running at this year’s Eat Cambridge food & drink festival called ‘Dolci e Vino’. You can see her products on Twitter: @biscotti_debora, and place orders via her website biscottidebora.co.uk. She’s presenting her talk in collaboration with Vine & Cork, a new Cambridge company specialising in importing Italian wines from new appellations & grape varieties.

Debora’s Eat Cambridge event is called ‘Dolci e Vino’. It’s on 19th May, 4-6pm, at Cambridge Cookery School which is off Purbeck Road (bookings deadline is 12th May). Tickets are £30 and you can book your place you via email: [email protected].

With Eat Cambridge fast approaching, the Flavour team meet those involved; including cheese specialists Hum Closen, coconut nectar from company Three by One Europe, find out about a six-course sherry & food event at The Pint Shop, talk food photography with Stella Pereira and discuss Italian wine & hand-crafted Italian desserts from Biscotti Di Deborah. Outside of the festival we talk bangers with a sausage maker, and hold back the yeast with Dovecote Bakery. Presented by Matt Bentman and Sue Bailey.

With Eat Cambridge fast approaching, the Flavour team meet those involved; including cheese specialists Hum Closen, coconut nectar from company Three by One Europe, find out about a six-course sherry & food event at The Pint Shop, talk food photography with Stella Pereira and discuss Italian wine & hand-crafted Italian desserts from Biscotti Di Deborah. Outside of the festival we talk bangers with a sausage maker, and hold back the yeast with Dovecote Bakery. Presented by Matt Bentman and Sue Bailey.

The Alsace region in France borders Germany and Switzerland, it has a unique cuisine that incorporates ingredients from all three countries; and in The Grafton Centre there is a fairly new independent restaurant run by a chap called Alex. He and his family run Amelie Flammekueche, and they specialise in one particular dish from the Alsace.