Food FM

In partnership with the International Wine and Spirit Competition www.iwsc.net - using the best in the world to judge the best in the world. What difference does the shape, colour or size of the glass make to the experience of fine Champagne? And how does what we see, smell or taste impact what we think of it? David seeks to answer the question with Laurent Fresnet, chef de cave at GH Mumm. Plus, The Wine Society’s Freddy Bulmer is back to chat about life as a buyer.

Drinking Well is brought to you by Berry Bros. & Rudd, the UK’s oldest fine wine and spirits merchant. Hosted by Hannah Crosbie, this podcast is designed to help you enjoy and shape your fine wine collection. You’ll hear from Buyers and experts from across Berry Bros. & Rudd as they share their insights into the world’s most important fine wine regions. You’ll discover which vintages to drink – and what to look out for – in the year ahead. For the final episode in our first season, Hannah discusses the pleasures of Champagne with Buyer Davy Zyw and Senior Fine Wine Account Manager Tatiana Humphreys. They discuss the Champagne vintages to know, just what makes vintage Champagne so special and the bottles to pop open in 2022.

Food FM’s Arthur Potts Dawson and fellow Coffee Table expert Marco Arrigo, the Founder of the University of Coffee, chat to Jospeh Brodsky the founder of Ninety Plus Coffee - voted the best coffee in the world!

Ninety Plus is a coffee producer which has been transforming the coffee farming and marketing model since 2006. The Ninety Plus special “natural process” coffees were shared with the coffee growers in the Panama Beginning in 2007, and this initiated the overhaul of specialty coffee processing practices throughout the Americas.

In partnership with La Marzocco - world renowned for making beautiful, high quality, superbly crafted and uniquely designed espresso machines.

In partnership with Peter’s Yard petersyard.com - ‘Fresh cheeses’ are the babies of the cheese world. The term is used to describe cheeses which haven’t formed a rind. It’s a family of cheeses that ranges in texture from soft cream cheese to cheeses such as feta, which are brined giving them a firmer texture. I talk to fresh cheese maker Tim Homewood of Homewood Cheeses, Turkish food writer and cookery teacher Ozlem Warren tells me of the delights of Turkey’s beyaz peynir, discuss cream cheese, bagels and cheesecake with chef and food writer Denise Phillips and Italian food writer Giulia Scarpeleggia gives me an insight into mascarpone and how it’s used to make that famous Italian dessert tiramisu.

In partnership with the International Wine and Spirit Competition www.iwsc.net - using the best in the world to judge the best in the world. David takes the Drinking Hour on the road, to upstate New York’s Finger Lakes to find out what makes this cool climate, emerging wine region one to watch.

Drinking Well is brought to you by Berry Bros. & Rudd, the UK’s oldest fine wine and spirits merchant. Hosted by Hannah Crosbie, this podcast is designed to help you enjoy and shape your fine wine collection. You’ll hear from Buyers and experts from across Berry Bros. & Rudd as they share their insights into the world’s most important fine wine regions. You’ll discover which vintages to drink – and what to look out for – in the year ahead.

Hannah sits down with Buyer Adam Bruntlett and Head of Commercial Management Martyn Rolph to explore the wonderful wines of Burgundy. It’s a region that never fails to charm the dedicated wine lover, so grab a glass of something good as we discover what Burgundy we should be uncorking in 2022.

Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. We’ve had the pleasure of bringing Stephanie Slater, Founder/Chief Executive of School Food Matters and Rachel Edward-Stuart renowned Food Scientist and Flavour Expert together, for a fascinating episode all around food education, the science of flavour, the merits of free school meals and just how many times should we try something before we actually like it.

In partnership with Peter’s Yard petersyard.com - Remarkably, liquid milk is the starting point for all cheese. I talk about milk for cheesemaking with two remarkable figures in the British food scene: Bronwen Percival, cheese buyer for Neal’s Yard Dairy and co-author of Turning the Wheel, and Patrick Holden of Holden Farm Dairy, maker of a raw milk cheese called Hafod, and founding director of the Sustainable Food Trust.

In partnership with the International Wine and Spirit Competition www.iwsc.net - using the best in the world to judge the best in the world. David talks to Susy Atkins, wine editor of Delicious magazine, Sunday Telegraph wine critic and author about her thirty years at the heart of the drinks trade.

Caroline Kenyon catches up with Phil Juma, whose much-acclaimed Juma Kitchen in Borough celebrates the Iraqi food of his family heritage, and hears about the emotional impact of his recent, first-ever trip to Baghdad.