Food FM

In partnership with Peter’s Yard petersyard.com - This episode looks at how to enjoy cheese over the festive period. Cheese restaurateur Mathew Carver, founder of restaurants including Pick and Cheese and the Cheese Bar, tells us why it’s fun and interesting to create cheese pairings and gives us some hints. Will Chapman of Neal’s Yard Dairy guides us through how to put together a great British cheeseboard and chef Rosie Sykes, author of the Every Last Bite cookbook, shares some appetising ideas for cheese-centric party nibbles. 

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In partnership with Club Oenologique - the world through the lens of wine and spirits. In what has been described as ‘the ultimate experience for whisky lovers’, Chivas Brothers is throwing open the doors of its celebrated Strathisla distillery for exclusive immersive tasting tours. David talks to Jacques Henri Brive, head of luxury development and Director of Blending and Inventory, Sandy Hyslop.

Whisky featured, all gold medal winners:

Royal Salute 30 YO Key to the Kingdom Blended Scotch Whisky

Royal Salute Taiwanese Exclusive 23 YO Blended Scotch Whisky

Miltonduff 24 YO Single Malt Scotch Whisky

Longmorn 22 YO Single Malt Scotch Whisky

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In partnership with Club Oenologique - the world through the lens of wine and spirits. David dives into the rich complexity of Alsace with Master of Wine Anne Krebiehl and Master Sommelier, Eric Zwiebel, who grew up there. They discuss the unique German influence on the region, its famously diverse patchwork of terroir and the world class wines it produces. 

Wines featured: 

Dopff Au Moulin Gewurztraminer 2022 (gold)

Dopff Au Moulin Gewurztraminer 2022 (gold

Maison Kuehn Riesling 2021 (silver)

Cave de Ribeauvillé Lieu-Dit Mühlforst Riesling 2021 (silver)

La Cave du Vieil Armand Pinot Gris 2022 (silver)

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To mark International Cake Day, Caroline Kenyon talks to Scott Goodfellow, Joint Managing Director, Tiptree, sponsor of The Tiptree Cake Award, a category of the World Food Photography Awards, and Haniyeh Nikoo, Berlin-based baker, food stylist, photographer and Finalist in the Awards

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In partnership with Club Oenologique - the world through the lens of wine and spirits. David reports from Belgrade on the contest to be ‘ASI Best Sommelier in Europe, Africa and the Middle East’ and speaks to the winner, Mick Parre, and also the reigning best sommelier in the world, Raimonds Tomsons, plus, Alex Huskinson, tequila category expert at The Whisky Exchange in on hand for a mini masterclass.

Drinks featured, all gold medal winning agave spirits:

Proximo Spirits 1800 Milenio Extra Añejo Tequila

Gruppo Campari Montelobos Pechuga Artesanal Mezcal

Heaven Hill Brands Lunazul Primero Humoso Blanco Tequila

Meanwhile Drinks Pensador Espadín Artesanal Mezcal

San Cosme Artesano Joven Mezcal

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In partnership with Club Oenologique - the world through the lens of wine and spirits. David travels to the Champagne village of Aÿ to meet Dominique Demarville, general manager and cellar master at Lallier, to toast the launch of two new cuvées and talk about his long career in the region, plus Billy Abbott’s back with Jason Vaswani from The Whisky Exchange, to talk about ‘pre-loved’ whisky.

New Zealand medal winning spirits featured:

Pokeno Whisky Co. Totara Cask Single Malt Whisky (gold)

Strange Nature Distilling Gin (gold)

Astra Premium New Zealand Gin (gold)

Greytown Distilling Company Tweed Premium Gin (gold)

Elemental Distillers Roots Rosso Pinot Noir Gin (gold)

Karori Drinks Company Chemistry Gin (gold and also a design award)

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In partnership with Peter’s Yard petersyard.com - Caroline Bell, Director of Shepherd’s Purse, tells us the story of this Yorkshire cheese business founded in the 1988 by her pioneering mother Judy Bell. Philip Contini, of Valvona & Crolla, the much-loved Edinburgh Italian food business now in its 90th year, takes us on an illuminating and appetising journey round Italy’s cheese scene.

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In partnership with Club Oenologique - the world through the lens of wine and spirits. Author and FT columnist Alice Lascelles is David’s guest to talk about her latest book, The Martini - a paean to the iconic cocktail, tracing its journey from 1880’s New York to the hottest bars of the moment via 60 different recipes. Plus, Billy Abbott of The Whisky Exchange is back to explore the world of Japanese whisky.

Medal winning Japanese whiskies featured:

The Fujisan Whisky (gold)

The Ukiyo Premium Black Label Japanese Blended Rice Whisky (gold)

Komasa Kanosuke Distillery 2023 Limited Edition Single Malt Japanese Whisky (silver)

Nagahama Distillery Amahagan Yamazakura Edition Blended Malt Whisky (silver)

Kirin Brewery Co. Fuji Single Blended Whisky (silver)

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In partnership with Peter’s Yard petersyard.com - This episode takes a look at the business of selling cheese at markets, a historic form of cheese retail which carries on to this day. Cheesemonger and affineur Nic Pivard of Curds and Whey, Jules Kane, co-founder of Cheesewick, the monthly Chiswick cheese market and Anita Robinson, Director of Somerset Cheese Company tell us their market stories.

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In partnership with Peter’s Yard petersyard.com - With the 2024 World Cheese Awards taking place in Portugal, we look at the Portuguese cheese scene. Portuguese cheesemonger Diana Guedes, of Queijaria da Praca, who champions artisan Portuguese cheese, shares her insights into the country’s cheeses and its makers. Portuguese food writer and Culinary Backstreets guide Celia Pedroso, author of Eat Portugal, tells us about the role of cheese in Portuguese cuisine.

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