<description>&lt;p&gt;Christmas is a time for giving, and for many charities, that often means food. Jaega Wise explores the tradition and looks into the planning that goes into festive food donations.&lt;/p&gt;&lt;p&gt;Food historian Carwyn Graves explains how the custom of giving food at Christmas has evolved over the centuries, and why the season inspires so many to give back to their communities.&lt;/p&gt;&lt;p&gt;In Aberdare, we meet the team behind Company at Christmas, who host a festive feast for anyone who doesn’t want to spend Christmas Day alone. The new CEO of Fareshare discusses how the charity manages the extra surplus food during the festive season, while Tim O’Malley from Nationwide Produce Ltd explains how his company has been working to ensure as little fresh food goes to waste as possible.&lt;/p&gt;&lt;p&gt;In Glasgow, Social Bite founder Josh Littlejohn discusses why Christmas has become a cornerstone of his social enterprise and charity, alongside one of the volunteers who will be there to greet guests. Meanwhile, Lesley Gates in Bridgwater—known locally as Bibbidi-Bobbidi-Boo—shows how she’s helping people make the most of their Christmas dinner ingredients through practical demonstrations on saving money and reducing waste.&lt;/p&gt;&lt;p&gt;And in Cumbria, Rahina Borthwick, founder of the Grange-Over-Sands Community Foodshare, reflects on the importance of giving within her seaside town. She shares how their community space has become an important gathering point, including for Ukrainian refugees to celebrate Christmas together.&lt;/p&gt;&lt;p&gt;Presented by Jaega Wise
Produced for BBC Audio in Bristol by Natalie Donovan.&lt;/p&gt;</description>

Jaega Wise explores the tradition, planning and heart that goes into festive food giving.

Christmas is a time for giving, and for many charities, that often means food. Jaega Wise explores the tradition and looks into the planning that goes into festive food donations.Food historian Carwyn Graves explains how the custom of giving food at Christmas has evolved over the centuries, and why the season inspires so many to give back to their communities.In Aberdare, we meet the team behind Company at Christmas, who host a festive feast for anyone who doesn’t want to spend Christmas Day alone. The new CEO of Fareshare discusses how the charity manages the extra surplus food during the festive season, while Tim O’Malley from Nationwide Produce Ltd explains how his company has been working to ensure as little fresh food goes to waste as possible.In Glasgow, Social Bite founder Josh Littlejohn discusses why Christmas has become a cornerstone of his social enterprise and charity, alongside one of the volunteers who will be there to greet guests. Meanwhile, Lesley Gates in Bridgwater—known locally as Bibbidi-Bobbidi-Boo—shows how she’s helping people make the most of their Christmas dinner ingredients through practical demonstrations on saving money and reducing waste.And in Cumbria, Rahina Borthwick, founder of the Grange-Over-Sands Community Foodshare, reflects on the importance of giving within her seaside town. She shares how their community space has become an important gathering point, including for Ukrainian refugees to celebrate Christmas together.Presented by Jaega Wise
Produced for BBC Audio in Bristol by Natalie Donovan.

Christmas: The Gift of Food

<description>&lt;p&gt;Restaurant businesses say it's getting tougher to survive? So what does it take to thrive? Dan Saladino speaks to leading chefs, some successful, others less so.&lt;/p&gt;&lt;p&gt;Featuring Mark Hix, Cyrus Todiwala, Imogen and Kieron Waite, Julian Dunkerton, Simon Rogan and Hugh Corcoran. &lt;/p&gt;&lt;p&gt;Produced and presented by Dan Saladino.&lt;/p&gt;</description>

Restaurant businesses say it's getting tougher to survive? What does it take to succeed?

Restaurant businesses say it's getting tougher to survive? So what does it take to thrive? Dan Saladino speaks to leading chefs, some successful, others less so.Featuring Mark Hix, Cyrus Todiwala, Imogen and Kieron Waite, Julian Dunkerton, Simon Rogan and Hugh Corcoran. Produced and presented by Dan Saladino.

Restaurants: A Survival Guide

<description>&lt;p&gt;Join Sheila Dillon at the Old Fruitmarket in Glasgow for the BBC Food and Farming Awards 2024.&lt;/p&gt;&lt;p&gt;The awards honour those who have done most to promote the cause of good food and drink. Our judging panel this year is chaired by chef and broadcaster Hugh Fearnley-Whittingstall. &lt;/p&gt;&lt;p&gt;Presented by Sheila Dillon and produced by Robin Markwell for BBC Audio in Bristol.&lt;/p&gt;</description>

Join Sheila Dillon at the Old Fruitmarket in Glasgow for the BBC Food and Farming Awards.

Join Sheila Dillon at the Old Fruitmarket in Glasgow for the BBC Food and Farming Awards 2024.The awards honour those who have done most to promote the cause of good food and drink. Our judging panel this year is chaired by chef and broadcaster Hugh Fearnley-Whittingstall. Presented by Sheila Dillon and produced by Robin Markwell for BBC Audio in Bristol.

BBC Food and Farming Awards 2024

<description>&lt;p&gt;Sheila Dillon explores how our grannies' cooking can shape who we are—and asks what we lose if we let go of those traditions. &lt;/p&gt;&lt;p&gt;Guests include: &lt;/p&gt;&lt;p&gt;Vicky Bennison, founder of YouTube channel Pasta Grannies.
Food Writer Clare Finney, and her Grandma Joan Fox. 
Chet Sharma, chef patron of Bibi, a restaurant named in honour of his grandmothers.
Dr Fiona Lavelle from Kings College London, who is researching cooking skills and how they're passed on. 
and Pauline Crosby, a grandma from Norfolk who is shortlisted for the title of "Nan from Del Monte". &lt;/p&gt;&lt;p&gt;Presented by Sheila Dillon
Produced in Bristol for BBC Audio by Natalie Donovan&lt;/p&gt;</description>

What can we learn from Grandma about food and cooking?

Sheila Dillon explores how our grannies' cooking can shape who we are—and asks what we lose if we let go of those traditions. Guests include: Vicky Bennison, founder of YouTube channel Pasta Grannies.
Food Writer Clare Finney, and her Grandma Joan Fox. 
Chet Sharma, chef patron of Bibi, a restaurant named in honour of his grandmothers.
Dr Fiona Lavelle from Kings College London, who is researching cooking skills and how they're passed on. 
and Pauline Crosby, a grandma from Norfolk who is shortlisted for the title of "Nan from Del Monte". Presented by Sheila Dillon
Produced in Bristol for BBC Audio by Natalie Donovan

Nan the Wiser

<description>&lt;p&gt;Whether it's Turkish Delight, chocolate cake or ginger beer - some of our earliest food memories are shaped by the books we read. In this episode Sheila Dillon goes down the rabbit-hole of children's fiction to discover why young readers find descriptions of food so compelling. &lt;/p&gt;&lt;p&gt;She hears from bestselling children's author Katherine Rundell who insists on eating the food she features in her books. Katherine reveals what it's like to sample a tarantula in the name of fiction. Professor of Children's Literature Michael Rosen unpicks the themes of greed, temptation and fear that surface in both his work and that of Roald Dahl. At the Bath Children's Literature Festival Supertato author Sue Hendra and the illustrator Rob Biddulph talk about how children are drawn to the everydayness of food. &lt;/p&gt;&lt;p&gt;The programme concludes in the Children's Bookshop in North London as the Food Programme presenters gather to discuss their favourite food books of the year for both younger and older readers. They are assisted by the bookshop owner Sanchita Basu de Sarkar and the author of The Chronicles of Wetherwhy Anna James.&lt;/p&gt;&lt;p&gt;Presented by Sheila Dillon
Produced for BBC Audio in Bristol by Robin Markwell&lt;/p&gt;&lt;p&gt;This episode features extracts from The Lion, The Witch and The Wardrobe by CS Lewis read by Katherine Rundell, The Boy Next Door by Enid Blyton read by Miriam Margolyes (for BBC Radio 4 in 2008) and The Twits by Roald Dahl read by Kathy Burke (for Jackanory, BBC TV in 1995)&lt;/p&gt;</description>

Sheila Dillon explores how leading children's writers depict food in their books.

Whether it's Turkish Delight, chocolate cake or ginger beer - some of our earliest food memories are shaped by the books we read. In this episode Sheila Dillon goes down the rabbit-hole of children's fiction to discover why young readers find descriptions of food so compelling. She hears from bestselling children's author Katherine Rundell who insists on eating the food she features in her books. Katherine reveals what it's like to sample a tarantula in the name of fiction. Professor of Children's Literature Michael Rosen unpicks the themes of greed, temptation and fear that surface in both his work and that of Roald Dahl. At the Bath Children's Literature Festival Supertato author Sue Hendra and the illustrator Rob Biddulph talk about how children are drawn to the everydayness of food. The programme concludes in the Children's Bookshop in North London as the Food Programme presenters gather to discuss their favourite food books of the year for both younger and older readers. They are assisted by the bookshop owner Sanchita Basu de Sarkar and the author of The Chronicles of Wetherwhy Anna James.Presented by Sheila Dillon
Produced for BBC Audio in Bristol by Robin MarkwellThis episode features extracts from The Lion, The Witch and The Wardrobe by CS Lewis read by Katherine Rundell, The Boy Next Door by Enid Blyton read by Miriam Margolyes (for BBC Radio 4 in 2008) and The Twits by Roald Dahl read by Kathy Burke (for Jackanory, BBC TV in 1995)

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