On the anniversary of TV series 'The Naked Chef', Jamie Oliver talks to Sheila Dillon about two controversial decades dominating food on our TV screens and online, our home cooking, and dining out.
In a two-part programme, Jamie, arguably the UK’s most successful food entrepreneur, reveals where it all went wrong with ill-fated restaurant chain 'Jamie's Italian’; the restaurants were supposed to disrupt mid-market dining, but after more than a decade, the chain collapsed in May.
He takes Sheila back to his childhood home, above his dad's Essex pub restaurant where his life in professional kitchens began, clearing up fag ends and polishing urinal pipes. Cooking, the only thing he was “any good at” would propel him into the restaurant scene of 1990s London, and eventually onto our TV screens.
This is the first part of two programmes on Jamie Oliver's Life Through Food. Part two will be broadcast on Sunday 25th August 2019.
Presented by Sheila Dillon
Produced by Clare Salisbury
Why did the chicken cross the road? How food became more than a comedy punchline
Food has been larking about in comedy since Charlie Chaplin first slipped on a banana skin and made bread rolls dance: but somewhere along the way, it's evolved from the slapstick sidekick to a much more significant comic entertainer...
From the disastrous duck at Fawlty Towers, to Fleabag’s calamitous catering efforts – via wry dinner ladies, caravan fry-ups, comedic fried chicken shops and dark food-blogger satire – food has come a long way, baby. It’s no longer a simple prop, but a much-loved theme at the very heart of modern entertainment.
In between performances at the renowned Edinburgh Festival Fringe, comedian and creative cook George Egg takes us on a journey down the Royal Mile and through the history of culinary comedy; discovering that, as with so much humour, the power of food lies in its normality. And that it’s this everyday appeal that allows food, and comedy, to conjure up safe settings in which to address much bigger issues.
Presented by George Egg, produced by Lucy Taylor.
Featuring clips from:
I'm Alan Partridge: 'A Room with an Alan'
Created and written by Peter Baynham, Steve Coogan and Armando Iannucci; performed by Steve Coogan.
Victoria Wood as Seen on TV: ‘Waitress’
Written by Victoria Wood; performed by Julie Walters.
The Return of Mr Bean: ‘Steak Tartare’
Created and written by Rowan Atkinson, Richard Curtis and Robin Driscoll; performed by Rowan Atkinson and Roger Lloyd-Pack.
The Search for Esiah's Seeds
Dan Saladino tells the story Esiah Levy who shared seeds and changed lives.
It all started with a squash. Soon after he started to grow his own food he cut open a particularly delicious variety and discovered hundreds of seeds inside. He felt compelled to share them with people so they could enjoy the same experience. So began a mission to encourage anyone who would listen, where ever they lived, whatever their background, to grow their own food.
In his spare time and using allotments and his mother’s garden he grew food, built a seed bank and sent seeds around the world through . He created a project called SeedShare to distribute the varieties he selected, from corn to pumpkins, tomatoes to beans to fellow gardeners around the world, He also made friends with other seed savers including Vivien Sansour, a Palestinian woman who had created a seed library to save disappearing crops on the West Bank.
When Esiah Levy passed away suddenly and tragically young at the beginning of this year, Vivien set out to find out what had happened to the seeds he had shared and who had planted them.
Produced and presented by Dan Saladino.
Rain or shine, the British barbecue is a summer tradition: and we want to help your al fresco feasts go with a bang!
Sheila Dillon calls on Genevieve Taylor - a food writer, food stylist and presenter with an affinity for the outdoors that’s led to books including How to Eat Outside, The Ultimate Wood Fired Oven Cookbook and most recently Charred: a guide to vegetarian grilling and barbecue. She's also the host for today's programme, with a garden packed full of more barbecues and outdoor ovens than your could shake a sausage at.
Joining Sheila and Genevieve for some flame-grilled fun are Christian Stevenson, otherwise known as DJ BBQ: a presenter and barbecue fanatic with a YouTube channel boasting more than 175-thousand subscribers, whose latest publication - The Burger Book - came out earlier this year; and Samantha Evans, one half of the barbecuing duo The Hang Fire Girls: a pair of friends who took a road trip across America in 2012 which fired their enthusiasm for US-style barbecue, and who now run the hugely popular Hang Fire Southern Kitchen in Barry, Wales. They've also written The Hang Fire Cookbook: Recipes & Adventures in American BBQ.
Their mission today isn't just to create a fabulous, inspirational barbecue feast, but to answer all our listeners' grilling questions and help banish boring barbecues for good!
Helping them out with a bit of specialist advice are the American author Harold McGee, who wrote the renowned book 'On Food and Cooking: The Science and Lore of the Kitchen'; the London-based chef, restaurateur and food writer Yotam Ottolenghi; and Jack Adair Bevan, an award-winning food and drink writer, co-author of The Ethicurean Cookbook and more recently author of 'A Spirited Guide to Vermouth: An Aromatic Journey with Botanical Notes, Classic Cocktails and Elegant Recipes'.
Presented by Sheila Dillon; produced in Bristol by Lucy Taylor.
Good Enough for Granny: What's so special about the food our grandmothers cook?
We asked you to tell us stories of meals you remember your grandmothers making. Now Sheila Dillon asks why these dishes - whether delicious or otherwise - stick with us into adulthood. Food writer Alissa Timoshkina shares her Grandparents Siberian recipes which provide the essence for her book 'Salt & Time: Recipes from a Russian Kitchen'. Blogger Ann Storr reminisces about her grannie's high standards at the table. And we hear from people trying to preserve age old recipes, before they disappear for good.
Presented by Sheila Dillon
Produced in Bristol by Clare Salisbury