A look back at the food scene in 2018, with chefs Tristan Welch, Alex Rushmer, Rosie Sykes. We hear from top food writers Felicity Cloake, Rachel Roddy and Niki Segnit. We discover chefs' guilty food secrets and also learn how food waste is reduced in Cambridge. … [Read more...]

Guardian food writer, Cambridge-born Felicity Cloake on her column, her new book, and why 70% of her phone memory is taken up with photos of croissants. Rosie Sykes' advice on Christmas food preparations. Christmas and New Year at the Red Lion and Green Man in Grantchester. We visit the Pear and Olive in Hildersham, and are impressed. Presented by … [Read more...]

Niki Segnit talks about her two ground-breaking books, the award-winning The Flavour Thesaurus and the newly-published Lateral Cooking. We also hear from some of our local bakeries on their Christmas specials and about Hum-Closen's festive cheeses and Bumble and Oak's chocolates. We also cover Aromi's newly launched aperitivo and, Cambridge's first … [Read more...]

St John's College is at the pinnacle of academic excellence. But what's the food like? Dr Sue Bailey speaks to catering and conference manager Bill Brogan. A local, and cheaper, version of Japanese Wagyu beef comes to Cambridge, Carri Pavitt finds out more. Plus Continental chocolatier Madame Chocolate opens in Cambridge and the Mill Road Winter … [Read more...]

Seven Days, is the Chinese restaurant on Regent Street whose patrons have included Jimmy Choo and the late Stephen Hawking. We pay a visit, with knowledgeable advice from new Flavour team member, Lingyu Wu. We speak with Jo Kruczynska, formerly of Afternoon Tease on King Street, about her plans. Also, Calverley's brewery's green approach to waste … [Read more...]

Christmas is coming, and Maurizio Dining & Co on Mill Road tempt us in with their sample Christmas menu. Sarah Lavelle reviews new cookbook ‘Black Sea’. Sam & Tom Calverley wax lyrical on a fan-favourite beer. Cambridge Chefs share ideas of things to cook with celeriac. The Petersfield Pub talk about their time established in the city so … [Read more...]

The when, where and what of Alex Rushmer and Lawrence Butler's new restaurant and their strategies for making the small, four night a week high-quality place survive without high prices. We meet David Turner, executive chef at King's College and hear of the work of the kitchen, and how it caters for students. … [Read more...]