Tim Willett presents another two hours of unsigned music with tracks featured from Mallory Knox, Melody Causton, Will Mak, Gavin Chappell Bates, Mirror Signal, Screen People, Voodoo Prayer and Young Son. New band Ambury Night aka Dom, Bobby, Charlie & Victor come by the studio for a chat and to perform live - and stick around to discover they're … [Read more...]
105 Drive with Julian Clover: Chaplin’s Circus
Julian’s guest is Gary Stocker, the city lawyer who ran away to join the circus. Chaplin's Circus comes to the Cambridge Rugby Club from July 23 to 27th. … [Read more...]
105 Drive with Julian Clover: Nanna Mexico Magpas Fundraiser
Luis Navarro, who owns Nanna Mexico, tells Julian how Magpas saved his son’s life and what the restaurant is doing in return. … [Read more...]
105 Drive with Julian Clover: Shelford Feast & Cambridge Roar
Tony Murdock tells Julian about Cambridge Roar, which is raising funds for The Prince’s Trust with a series of special events. Plus Phil Rowe reports from the Shelford Feast, where he spoke to organiser Andrew Heather. … [Read more...]
Flavour: Cookbook Special
In the first of our cookbook specials we have recommendations from specialist shop Books for Cooks and we speak with Cambridge resident Sarah Lavelle, from Ebury Press, about the forthcoming Ottolenghi and other titles. We visit the country's top cookery school, which is here in Cambridge and find out about their summer courses. In addition we … [Read more...]
In Your Company 12/07/2014
Sam Davies presents a look at the world of business and commerce. This month's show looks at how changing technology and regulation in the TV and video sector are creating new market opportunities for Cambridge companies. Sam Davies is joined by Rachel Willis of VirtualStudio.tv and Peter Dawe of Cambridge Presents. … [Read more...]
The Science Show 12/07/2014 – Gastronomy – Improving cycling performance with psychology
In this podcast we talk with Peter Barham, a professor of 'Molecular Gastronomy' about what his delicious subject entails. He wrote the book "The Science of Cooking". His idea is that "a kitchen is like science laboratory”, and that cookery is indeed an experimental science. Professor Barham has worked with restaurant chefs including Heston … [Read more...]
