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...]

A restaurant/deli/fish butchery in Mill Road is being set up by Richard Stokes, ex-chef-patron of The Three Horseshoes in Madingley and Jay Scrimshaw of Guerilla Kitchen: we bring you the details. … [Read more...]

Matt Bentman, Alan Alder and Sue Bailey get November tips from the foraging chef, including using fig leaves for pannacottas and custards. Also, the 50 year-old family cheese business that is to befound on Cambridge Market and a review of Caroline Eden's new Central Asian travel and cookery book … [Read more...]

We find out from Parker's Tavern and Vanderlyle what it's like when you realise that one of the diners in your restaurant is Jay Rayner or Marina O'Loughlin. There are 409 Masters of Wine in the world, and one of them is Will Lowe from the Cambridge Gin Distillery, we ask him how he did it. And The Oyster Lab is doing pop up oyster events in … [Read more...]

We look at how the pandemic has hit a young catering business, the Modern Table, and a more established business, Puddini. In its 100 Years, Fitzbillies has enriched the life of the city and we get a brief history from its owners Alison Wright and Tim Hayward. We visit The Little Loaf Bakery in Histon and also hear from Cambridge Exotics which is … [Read more...]

Vanderlyle’s Lawrence Butler discusses their approach to takeaway meals. The Cambridge Cheese Company serve up a tasting session of British cheeses in this first week of Love British Food Fortnight. Dave Fox from Trumpington Allotments looks back at the 2020 growing season, solutions to drought conditions and ideas for getting your plot ready for … [Read more...]