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Who are the English? And where do we come from? By looking at food we can find out. Join chef and researcher Lewis Bassett along with musician Forest DLG for this documentary podcast. Guests...
It's the final episode of the Full English and we're talking about Rick Stein and Keith Floyd, two of the most popular cooks on TV in Britai...
Fergus Henderson! The man who thirty years ago opened St John and ever since has implored us to eat from "nose to tail". Lewis Bassett talks...
The only person who has sold more books in Britain than Jamie Oliver is J. K. Rowling. Jamie has been watched and read by millions. His enth...
Alexis Soyer cooked for the rich and poor alike. He transformed elite restaurant kitchens in London with new technologies such as gas stoves...
The most influential cook that you've probably never heard of, according to food historian Neil Buttery. Elizabeth Raffald captured the dist...
Obviously we were going to do an episode about Madhur Jaffrey, and so here it is. Madhur Jaffrey: the actress who taught British and America...
Ken Hom taught the British how to cook Chinese food, but Chinese takeaways showed us what it was in the first place. Lewis Bassett talks to...
Part two on Elizabeth David is all about the impact of her work, with Jeremy Lee and Ruth Rogers. Jeremy Lee's award winning cookery book is...
Elizabeth David led a life whose story is as compelling as her impact on the way we eat. In part one of two episodes, Lewis speaks to Artemi...
Marco Pierre White, once the "enfant terrible" of the UK restaurant scene today the face of Knor stock cubes. Who is Marco, what impact has...
Episode two in our series on cooks that have changed the way we eat. Lewis Bassett speaks to Luke Barr, author of 'Ritz and Escoffier: The H...
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Delia Smith: friend of the royals, a national treasure who taught us how to boil and egg and an advocate for radical spiritualism. In this e...
Who or what are ultra elite restaurants for? Welcome to a pervert's guide to fine dining. Produced and presented by Lewis Bassett, featuring...
Join us, join us, join us for a Full English Christmas special! Get the turkey in the oven and warm some wine as we answer all your question...
What did the ancient Romans do for us? Well, according to Thom Ntinas from The Delicious Legacy podcast , they were the first to give Britai...
Costa is the nation's most popular coffee shop. There are 1000 more Costa than Starbucks and 500 more than Greggs. And that's before we take...
Few people are aware that in the first half of the 20th century the British government helped establish a huge number of popular canteens, s...
Vines in a Cold Climate is a new book by Henry Jeffreys charting the sparkling rise of English wine and the people behind it. Lewis Bassett...
What is a caff when it's not a cafe? Where did the caff come from and who will mourn the greasy spoon if, as we hear, they're disappearing?...
There exists a distinctly middle class culture in Britain that has taught us to love our meat, especially if we feel guilty about eating it....
By creating a network of pubs that are accessible to anyone with 89p for a coffee, JD Wetherspoon has become something of a public service....
British people are fatter and sicker than people in most other rich nations. That's down to our food system, argues Henry Dimbleby in his ne...
The British realise their food is bland and that's a good thing, according to world renowned economist Ha-Joon Chang. In this interview, Lew...
From around the 1500s to the early 19th century, when the price of food went up poor people were likely to riot. Today we've seen the highes...
Lewis Bassett talks all things curry with the writer Sejal Sukhadwala. Find Sejal's book, The Philosophy of Curry, here. You can also find S...
Fishing was often at the heart of the Brexit debate. But three years on, what are the results? Lewis speaks to Jerry Percy, a retired commer...
Greggs is one of the biggest food to go retailers in the UK, selling 3 million sausage rolls each week. It has its own line in branded sport...
Why is our food so expensive now? James Meadway explains. We also discuss the link between inflation and trade unions, and the current wave...
Lewis Bassett speaks to Diane Purkiss about her new book 'English Food: A People's History'. We talk about what English food is, how and whe...
Did former Prime Minister Margaret Thatcher help invent Mr Whippy Ice Cream? And what can Mr Whippy tell us about the Conservative Party tod...
In this final episode of season one, Lewis Bassett and Forest DLG make a fish finger bhorta with the journalist and commentator Ash Sarkar....
How did the English go from eating cans of baked beans to dribbling olive oil over a fresh rocket and sundried tomato salad? In this episode...
Is regenerative agriculture the answer to the problems caused by factory farms, or might modern forms of food production have an important r...
What could be more innocent than a nice cup of cha? In this episode we hear from Seren Charington-Hollins, Markman Ellis, Mathew Mauger and...
Why did the English stop eating mutton? And what can sheep farming tell us about the birth of capitalism in England? In this episode, Lewis...
What is English food? And what is England? Looking at the English breakfast can tell us something about the character of England and how the...