Should you leave a cash tip or is card just as good, do you prefer a service charge or would you get rid of tipping altogether?  Sheila Dillon finds out when she meets the co-founder of Hawksmoor Restaurants William Beckett to talk about our attitude to tipping in the UK and how it varies from city to city. Peter Davies of WMT Accountants describes how high-profile scandals have dented our trust in tipping and Alex Wrethman of the Charlotte Group of restaurants explains how that could be hurting businesses now.  Sheila then draws on examples from the US where Saru Jayaraman is President of the Restaurant Opportunities Centre. Jayaraman explains how the system in many states has forced workers to rely on tips to earn the minimum wage and been a cause of poverty and sexual harassment. We hear from the poet Jan Beatty about waiting tables in the US for 15 years and then look at one of the most forward-thinking tipping models in the world, dreamed up by restaurateur Danny Meyer who founded New York’s Union Square Cafe and Gramercy, and ask whether it could be rolled out in the UK.  Presenter: Sheila Dillon
Producer: Tom Bonnett

Tipping Point: Time to Rethink the Service Charge?

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Physical checks will soon be carried out on some foods being imported from the EU, but how will it impact the rest of the UK's food supplies? Jaega Wise investigates.

Brexit's Import Controls

Jaega Wise delves into the history, traditions and culture surrounding the birthday cake, meeting bespoke baker Adam Cox, and attending a traditional Mexican "cake smash" along the way. She'll also find out what happens when a cake historian takes on the task of baking a traditional roman-style cake, and pick up some tips for the best birthday bakes from none other than Dame Mary Berry. And there's a very special delivery for one 13 year old girl from a community network of bakers trying to ensure that absolutely all children get a birthday cake.  Produced by Tory Pope for BBC Audio in Bristol

A Celebration of the Birthday Cake

Footballing legend, broadcaster and our host for lunch… Gary Lineker makes his famous 'gambas al ajillo' for Leyla Kazim at his home as she hears how he learnt to cook nine years ago and never looked back. They also discuss food memories from his professional football career, from playing and eating around the world to unorthodox pre-match lunches, Spanish-style. Along the way, she hears stories from Gary’s friends and family as a little-known side to Gary’s character as a newly passionate cook and self-confessed foodie gradually takes shape.  Produced by Nina Pullman for BBC Audio in Bristol.

Cooking at home with Gary Lineker

Although chocolate eggs and Hot Cross buns take centre stage at Easter, millions of people also sit down to share a joint of lamb to celebrate. In this episode, Sheila Dillon finds out more about the tradition for eating lamb at Easter with Welsh food writer Carwyn Graves, and hears how despite its prominence on Easter tables, the timing of lamb production doesn't always fit with when the festival falls on the calendar.  So should we be considering eating other types of sheep meat at this time of year? Sheila speaks to sheep farmer Steve Lewis from Pembrokeshire Lamb whose lambs are being born at this time of year, and is currently selling customers last season lamb and hogget. She also visits Spanish restaurant, Asador 44 in Cardiff to learn from chef Owen Morgan how to prepare older cuts of sheep meat, including 8 year old mutton from The Cornwall Project.  Presented by Sheila Dillon
Produced for BBC Audio in Bristol by Natalie Donovan

Lamb Season

Stouts and porters, dark malty beers maybe used to have a reputation of being a bit stuffy but there has been a recent trend of these drinks growing in popularity. Guinness, the biggest player in the market, has seen a big increase in sales, for a period being the bests selling pint in pubs for the first time. There’s been a big interest in it from young people, there is a whole genre of social media influencers comparing pints and even Kim Kardashian was photographed with one in London last St Patricks day.  In this programme, Jimi Famurewa looks at how a drink that is so ubiquitous and established becomes a cool.  Jimi goes to the wildly popular Devonshire Arms to meet Oisin Rogers and drink the arguably best pint of Guinness in London. The story of dark beer starts with porter in London and Jimi talks to beer writer Laura Hadland about the history of porter and stouts between the UK and Irish capitals. Adding nitrogen to stout and porter is a huge part of Guinness’s success. Jimi visits Anspach and Hobday, brewers who are taking on Guinness with their own nitro porter, London Black. Jimi also look at the history of stout and porter in West Africa with Eko brewery who are taking inspiration from the continent including the Guinness brewed in Nigeria. Social media is a huge part of the interest in Guinness. Jimi sits down with a pint to talk to Ian Ryan who runs the shitlondonguinness Instagram page and has written a book One Man's Search for the Perfect Pint of Guinness, who is credited in having a big part in this trend. Produced in Bristol by Sam Grist

Tipping Point: Time to Rethink the Service Charge?

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