Rick Stein talks about finding good places to eat; we hear about the slow food movement; Tine Roche of Cambridge Cookery School tells us about them entering the restaurant business; there's a new hot food stall on the market; and Bev Sedley from Cambridge Sustainable Food discusses the events at the second Cambridge Pumpkin Festival. … [Read more...]

The team preview the forthcoming Apple Day at Cambridge University Botanic Garden, enjoy streetfood on the market, get some tips on kitchen equipment, discover some new foods in local shops, help to conquer food waste, and find out about fruit plant propagation. Presented by Matt Bentman and Alan Alder. … [Read more...]

Today we include a new food sharing app that saves you money and prevents waste, Cambridge’s first vegan café, the popular local columnist and blogger Laura Donohue talks about her writing, developments at 196 on Mill Road, a book from a Cambridge bakery and all about New Zealand wines. … [Read more...]

Sourcing high-quality food is a theme this week. We speak with Truffleface who is supplying Cambridge with the rare fungal delicacy, and also to Nazima Pathan whose Cambridge Food Collective is about to open with more than 500 high-quality locally-sourced foods. … [Read more...]

Flavour returns and visits a number of small producers today, in search of good quality food and drink. … [Read more...]

On today's show there's streetfood, cafes, baking, tools, books and food news. We hear about George’s Bakery, and get ideas from Nazima Pathan for gooseberries and advice from Dr Sue Bailey on meringues. We visit a new hot food provider on the market and a new Mill Road café. Tim Hayward talks about his forthcoming book, Knife. … [Read more...]

Sarah Lavelle of Quadrille Publishing and Tim Hayward of Fitzbillies talk about cookbooks and exploring the cuisine of the American Deep South with writer and restaurateur Brad McDonald. Steve Hovington on the wine and music trends of the last 40 years and find out more about The Cambridge Food Collective which opens soon, find out more. Presented … [Read more...]