The team speak to Alex Rushmer, who is set to reopen Vanderlyle Restaurant post-lockdown. Find out how stinging nettles inspired Steve Thompson to become The Foraging Chef, and about Mecommi the online service that lets you order from Cambridge Market stall traders. And they find out about Online Indian Cookery classes with the award winning author … [Read more...]

On this edition of Flavour, the team ask what will restaurants be like when they reopen, and will fewer, socially-distanced tables make them unviable? They hear from Mark Poynton, Alex Rushmer and Alex Crepy. They find out about Cambridge Sustainable Food's Grow A Row initiative to help reduce food poverty, Rosie Sykes has ideas for warming soups … [Read more...]

On this edition of Flavour, the team speak with a Cambridge resident who is helping families to get enough food. Roberto from Cambridge market talks about the effects of Brexit. Local chefs give ideas for that most underrated vegetable, celeriac. And they meet the Cambridge Baking Company which launches next week. Plus local offers for Valentine's … [Read more...]

Many people in Cambridge are struggling to feed their families as a result of Covid-19; Deputy Mayor Alex Collis talks about the community effort that has been key to reducing its impact in Cambridge and the work of local food hubs. We hear from Culinaris on the effect of the trade agreement with Europe on supplies of food. Lizzie Collingham talks … [Read more...]

Matt Bentman, Alan Alder and Sue Bailey look back on 2020 and the effects of the pandemic on our local food businesses and what they did to survive. The team also celebrates the first hundred years of Fitzbillies and welcomes the new, including some new food books, as well as marking individuals' endeavours, such as singer Will Young becoming a … [Read more...]

Matt Bentman, Alan Alder and Sue Bailey discover how lockdown has led to two new food trucks starting up, including one offering authentic Sri Lankan cuisine. Plus what's in The Fish Butchery's hamper and how to get one; Henry from the Oyster Lab talks about what they'll be offering next year; and December foraging tips from the foraging chef and … [Read more...]