Food FM

In partnership with Peter’s Yard petersyard.com - Cheese is a wonderful food for hot summer days. To start with it doesn’t need cooking! Using cheese is a great way to add savoury flavour and textures to salads. There are also delightful cheese dishes to be made which are perfect for summer eating. Acclaimed food writer and broadcaster Thane Prince shares her insights into summer cheese cooking. Greek writer Carolina Doriti, whose cookbook Salt of the Earth is a beautiful journey around Greece through its cuisine, tells us about cheese in the Greek kitchen. You will definitely be craving a Greek salad once you’ve listened to her!

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In partnership with Club Oenologique - the world through the lens of wine and spirits. A special episode dedicated to Hawke’s Bay, New Zealand. David meets Te Mata’s boss, Nick Buck, as well as winemakers Steve Smith MW at Smith & Sheth and Craggy Range’s Ben Tombs as he explores what defines this historic region and its wines.

Wines featured:

Church Road 1 Single Vineyard Syrah 2020 (gold)

Mission Estate Winery Huchet Syrah 2019 (gold)

Trinity Hill 125 Chardonnay 2020 (gold and a trophy winner)

Trinity Hill Single Vineyard 125 Chardonnay 2021 (silver)

Esk Valley Artisanal Collection Malbec-Cabernet Franc-Merlot-Cabernet Sauvignon 2021 (silver)

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In partnership with Peter’s Yard petersyard.com - New Zealand’s cheese scene has grown in the last few decades. The renowned New Zealand food and wine writer and editor Lauraine Jacobs shares her insights into how it has blossomed. Simon Berry, MD of Whitestone Cheese on New Zealand’s South Island tells the story of why and how his farming family started making cheese during the 1980s and their progress since then.

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In partnership with Club Oenologique - the world through the lens of wine and spirits. For the second of two special editions dedicated to the wines of Bourgogne, David visits the region to meet winemakers in Viré-Clessé, Mercurey and Ladoix to learn how they are evolving and adapting to new challenges, while respecting history.

Wines featured:

Château de Pommard Clos Marey-Monge Monopole 2020 (gold)

La Chablisienne Les Clos 2020 (silver)

M&S Vieilles Vignes Florent Rouve, Viré-Clessé 2020 (silver)

Château Vitallis, Les Vignes Du Château, Pouilly-Fuissé 2022 (silver)

Maison Champy, Clos De Bully Pernand-Vergelesses 2020 (silver)

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Caroline Kenyon talks to Dr Chintal Patel about her first book, Dr Chintal’s Kitchen, which brings together her love of food, her culinary heritage and her medical understanding of nutrition.

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In partnership with Peter’s Yard petersyard.com - The idea of tradition is often evoked in the world of cheese. For this episode, we talk to Rachael Sills, founder of specialist Swiss cheese exporter KaseSwiss, about Swiss Alpine cheesemaking, recently recognised by UNESCO ,and cheese expert, Ned Palmer, author of A Cheesemonger’s History of the British Isles about the idea of tradition with regard to cheese.

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In partnership with Club Oenologique - the world through the lens of wine and spirits. For the first of two special editions dedicated to the wines of Bourgogne, Robin Kick MW joins David to talk about the region’s intricate patchwork of plots, its signature grape varieties and the styles of wine that have won acclaim around the world.

Wines featured:

La Chablisienne Château Grenouilles 2019 (gold)

Edouard Delaunay Chardonnay 2021 (silver)

Château de Pommard Clos Marey-Monge Nicolas-Joseph 2020 (silver)

Famille Carabello-Baum, Bourgogne Aligoté 2020 (silver)

Maison Champy, Pernand-Vergelesses 2021 (silver)

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In partnership with Peter’s Yard petersyard.com - Goat’s milk has long been an important milk for cheesemakers, with goats able to thrive in landscapes unsuited to cows. Cheesemonger Max Melvin, of La Fromagerie in London, talks about French goat’s cheeses and cheesemaker Selina Cairns of Errington Cheese in Scotland talks about working with goat’s milk.

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In partnership with Club Oenologique - the world through the lens of wine and spirits. Renowned whisky collector, Sukhinder Singh, joins David to talk about his journey, with brother Rajbir, from family off-licence to The Whisky Exchange and building their own distillery, plus his plans for the year as IWSC ‘Industry Champion’.

Drinks featured (all gold medal winners):

Elixir Distillers, Elements Of Islay, Cask Edit Blended Malt Scotch Whisky

Glenmorangie Barrel Select Release 12 YO Amontillado Sherry Cask Single Malt Scotch Whisky 

Murray McDavid Cask Craft - Peated Finish Glen Elgin Single Malt Scotch Whisky 

Whyte & Mackay Co-Op Irresistible Single Malt Scotch Whisky 

Elixir Distillers, Black Tot Master Blender's Reserve Rum 2022 (also a trophy winner)

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In partnership with Peter’s Yard petersyard.com - Wensleydale is one of Britain’s famous territorial cheeses – made and eaten in Yorkshire for centuries. However, it’s had a troubled history and come close to extinction a number of times. Excitingly, though, recent years have seen a new farmhouse Wensleydales being made in the Yorkshire Dales. To learn about the story of Wensleydale, we talk to Andy Swinscoe of The Courtyard Dairy in Yorkshire, David Lockwood, Managing Director of Neal’s Yard Dairy and Ben Spence of the Curlew Dairy, who together with his wife Sam, is making a farmhouse Wensleydale called Yoredale in the town of Wensley. 

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