Search Results for: flavour

In this edition, the foodie fightback. We look at how our local food producers are continuing to bring you good food. We feature home deliveries, food you can collect, food you can grow, and food you can forage during your once-a-day exercise routine. The crisis may have a particularly bad effect on the supply of fish, we cover that too. Plus, how … [Read more...]

This afternoon we explore Coronavirus; how is it affecting Cambridge's food sellers, cafes and restaurants? What is the likely impact on foodbanks? Also news from Jack van Praag on his forthcoming Middle Eastern event, family cooking lessons, March foraging, and a new Jamaican food provider in the city. … [Read more...]

An explosion of flavours with Hill Street chocolates and British Herb Kitchen's unusual herbs. Also, Thrive the new plant-based cafe in Norfolk Street, a visit to The Locker, ideas for rhubarb, and Love Cambridge restaurant offers. Presented by Matt Bentman and Alan Alder. … [Read more...]

We get a tour of Hot Numbers HQ in Shepreth with their new head chef. Also in Shepreth, we go February foraging with Steve Thompson of the Plough. Rosie Sykes has ideas for cooking with chestnuts. Debora Bonnes talks about Biscotti di Debora’s baking classes. Daniel Zeichner MP outlines the possible reductions to food standards as a result of the … [Read more...]

Mark Poynton on how he got into cheffing, how leaving Alimentum affected him, and his favourite places to eat in Cambridge. We meet Alex who gets up at 1am to cook bagels for Cambridge market (pictured), Tristan Welch of Parkers Tavern talks about rubbish cooks. Recipes for Jerusalem artichokes from resident chef Rosie Sykes. … [Read more...]

We go foraging with Steve Thompson, The Foraging Chef; find out about trends in wines and beers from Bacchanalia; hear the latest food essay from Laura Donohue; and learn about bees and beekeeping from local bee expert, Peter Kasztelewicz. Presented by Matt Bentman, Alan Alder and Sue Bailey. … [Read more...]

Hear how one of the Flavour team has influenced a top menu item at Parker's Tavern, how the end of the first world war led to a rush of cafe and fish and chip shop openings in Britain, how eating some raw veg will actually reduce your vitamin intake, how Cobra beer began with a Cambridge undergraduate, and we look back at some of the stories we … [Read more...]