<description>&lt;p&gt;Music is part of the backdrop to millions of meals every day. But what if it is doing more than simply creating atmosphere?&lt;/p&gt;&lt;p&gt;In this episode of The Food Chain, Rumella Dasgupta explores the growing evidence that sound can shape the way we experience food and drink. From scientists studying how the brain combines hearing and taste, to chefs designing dishes around playlists, we ask whether music has become an ingredient in its own right.&lt;/p&gt;&lt;p&gt;Chef Gaggan Anand explains why music sits at the centre of his restaurant in Bangkok, where sound, lighting and food are carefully choreographed into a single experience. Cognitive neuroscientist Ophelia Deroy shares research showing how music can influence our perception of sweetness, bitterness and texture, and explains why flavour is far more than what happens on the tongue.&lt;/p&gt;&lt;p&gt;We also hear from Ola Sars, founder of the business music platform Soundtrack, whose company helps restaurants, cafés and hotels tailor the music they play. He shares research suggesting that the right soundtrack can influence customer behaviour and even affect sales.&lt;/p&gt;&lt;p&gt;But not everyone is convinced. Dan Keeling, co-owner of London's Noble Rot restaurants and a former music industry executive who signed artists including Coldplay and Lily Allen, explains why he has chosen not to play music in his dining rooms at all.&lt;/p&gt;&lt;p&gt;From silent restaurants to carefully curated playlists, from neuroscience labs to commercial dining rooms, we explore the increasingly important role sound plays in the way we eat.&lt;/p&gt;&lt;p&gt;If you'd like to get in touch with the programme, please email: thefoodchain@bbc.co.uk&lt;/p&gt;</description>

The surprising links between music, flavour and customer behaviour.

Music is part of the backdrop to millions of meals every day. But what if it is doing more than simply creating atmosphere?In this episode of The Food Chain, Rumella Dasgupta explores the growing evidence that sound can shape the way we experience food and drink. From scientists studying how the brain combines hearing and taste, to chefs designing dishes around playlists, we ask whether music has become an ingredient in its own right.Chef Gaggan Anand explains why music sits at the centre of his restaurant in Bangkok, where sound, lighting and food are carefully choreographed into a single experience. Cognitive neuroscientist Ophelia Deroy shares research showing how music can influence our perception of sweetness, bitterness and texture, and explains why flavour is far more than what happens on the tongue.We also hear from Ola Sars, founder of the business music platform Soundtrack, whose company helps restaurants, cafés and hotels tailor the music they play. He shares research suggesting that the right soundtrack can influence customer behaviour and even affect sales.But not everyone is convinced. Dan Keeling, co-owner of London's Noble Rot restaurants and a former music industry executive who signed artists including Coldplay and Lily Allen, explains why he has chosen not to play music in his dining rooms at all.From silent restaurants to carefully curated playlists, from neuroscience labs to commercial dining rooms, we explore the increasingly important role sound plays in the way we eat.If you'd like to get in touch with the programme, please email: thefoodchain@bbc.co.uk

Can music change the way food tastes?

<description>&lt;p&gt;Running a restaurant is hard. Long hours, tight margins and constant stress. In this week's programme Rumella Dasgupta travels to Edinburgh, Scotland, to meet Lisa He and her mum Sophie. Lisa has just put her life and acting career on hold, to try and help her mum save the family's restaurant, the China Star. A video she made documenting her attempt has gone viral, with more than fifteen million views. &lt;/p&gt;&lt;p&gt;But is a viral video going to be enough to turn a failing business into a success? Lisa's got to fix the sprawling menu, digitise the paper ordering system and cut costs. &lt;/p&gt;&lt;p&gt;Lisa and Rumella meet restaurant turnaround expert David Hopkins from the Fifteen Group in Canada, who's on hand to give advice and to explain why restaurants are such difficult businesses to run. &lt;/p&gt;&lt;p&gt;Meanwhile the Mand family in Sydney Australia know only too well what Lisa and Sophie are going through. Last year, son Bhav documented his fight to save his dad's failing restaurant. So how's it doing now? &lt;/p&gt;&lt;p&gt;And, in such a difficult industry, when is the right time to walk away? Rumella hears from Carleigh Bond, who made the tough decision to close her vegan fast-food restaurant Forked Up in October 2025. &lt;/p&gt;&lt;p&gt;Producers: Lexy O'Connor and Beatrice Pickup. &lt;/p&gt;&lt;p&gt;Sound Engineer: Andrew Mills &lt;/p&gt;&lt;p&gt;Image description: Lisa He and mum Sophie in their restaurant, The China Star. Lisa is looking at mum and smiling. (Credit: BBC)&lt;/p&gt;</description>

Following Lisa He as she puts her career on hold to try and save the family's restaurant

Running a restaurant is hard. Long hours, tight margins and constant stress. In this week's programme Rumella Dasgupta travels to Edinburgh, Scotland, to meet Lisa He and her mum Sophie. Lisa has just put her life and acting career on hold, to try and help her mum save the family's restaurant, the China Star. A video she made documenting her attempt has gone viral, with more than fifteen million views. But is a viral video going to be enough to turn a failing business into a success? Lisa's got to fix the sprawling menu, digitise the paper ordering system and cut costs. Lisa and Rumella meet restaurant turnaround expert David Hopkins from the Fifteen Group in Canada, who's on hand to give advice and to explain why restaurants are such difficult businesses to run. Meanwhile the Mand family in Sydney Australia know only too well what Lisa and Sophie are going through. Last year, son Bhav documented his fight to save his dad's failing restaurant. So how's it doing now? And, in such a difficult industry, when is the right time to walk away? Rumella hears from Carleigh Bond, who made the tough decision to close her vegan fast-food restaurant Forked Up in October 2025. Producers: Lexy O'Connor and Beatrice Pickup. Sound Engineer: Andrew Mills Image description: Lisa He and mum Sophie in their restaurant, The China Star. Lisa is looking at mum and smiling. (Credit: BBC)

Can I save the family restaurant?

<description>&lt;p&gt;Food tours are becoming one of the fastest-growing parts of the travel industry, with tourists increasingly choosing to explore cities and cultures through what they eat.&lt;/p&gt;&lt;p&gt;In this episode, Ruth Alexander explores the global rise of guided food experiences and the people building businesses around them.&lt;/p&gt;&lt;p&gt;In Manchester, food tour guide Julia Fairburn takes Ruth through some of the city’s best-known food spots, explaining how successful tours combine local history, storytelling and carefully paced eating experiences designed to leave visitors with lasting memories.&lt;/p&gt;&lt;p&gt;Eric Wolf, founder and executive director of the World Food Travel Association in Valencia, Spain, explains how food tourism has expanded worldwide into a multi-billion-dollar industry, as travellers increasingly seek authentic and immersive culinary experiences.&lt;/p&gt;&lt;p&gt;We also hear from Judith von Prockel, who began creating holidays centred around food experiences more than two decades ago, long before culinary tourism became mainstream. She reflects on how attitudes towards food travel have changed and why people are increasingly planning trips around what they want to eat.&lt;/p&gt;&lt;p&gt;And in Malaysia, Pauline Lee from Simply Enak describes the work involved in creating memorable food tours in a growing and increasingly competitive market, where guides must balance logistics, hospitality and cultural storytelling alongside the food itself.&lt;/p&gt;&lt;p&gt;From hidden local gems to global tourism trends, we explore why food tours have become big business — and what travellers are really looking for when they book them.&lt;/p&gt;&lt;p&gt;If you’d like to get in touch with the programme, please email: thefoodchain@bbc.co.uk&lt;/p&gt;&lt;p&gt;Producer: Izzy Greenfield
Sound engineer: Andy Mills
Picture: Simple Enak&lt;/p&gt;</description>

How guided food experiences became a fast-growing part of global tourism.

Food tours are becoming one of the fastest-growing parts of the travel industry, with tourists increasingly choosing to explore cities and cultures through what they eat.In this episode, Ruth Alexander explores the global rise of guided food experiences and the people building businesses around them.In Manchester, food tour guide Julia Fairburn takes Ruth through some of the city’s best-known food spots, explaining how successful tours combine local history, storytelling and carefully paced eating experiences designed to leave visitors with lasting memories.Eric Wolf, founder and executive director of the World Food Travel Association in Valencia, Spain, explains how food tourism has expanded worldwide into a multi-billion-dollar industry, as travellers increasingly seek authentic and immersive culinary experiences.We also hear from Judith von Prockel, who began creating holidays centred around food experiences more than two decades ago, long before culinary tourism became mainstream. She reflects on how attitudes towards food travel have changed and why people are increasingly planning trips around what they want to eat.And in Malaysia, Pauline Lee from Simply Enak describes the work involved in creating memorable food tours in a growing and increasingly competitive market, where guides must balance logistics, hospitality and cultural storytelling alongside the food itself.From hidden local gems to global tourism trends, we explore why food tours have become big business — and what travellers are really looking for when they book them.If you’d like to get in touch with the programme, please email: thefoodchain@bbc.co.ukProducer: Izzy Greenfield
Sound engineer: Andy Mills
Picture: Simple Enak

The business of food tours

<description>&lt;p&gt;Making cocktails isn't just about flair - bottles spinning through the air as the bartender puts on a show. It's about precision, perfectionism and people skills.&lt;/p&gt;&lt;p&gt;Ruth Alexander meets three world-class bartenders to hear stories about their most glamorous customers, the dangerous ones, and what it takes to make the perfect drink. &lt;/p&gt;&lt;p&gt;Hear about the highs and lows; from the glamour of working on a movie set to the what happens when customers turn nasty. What's it like to make this challenging job your career?&lt;/p&gt;&lt;p&gt;Plus of course: how to make the perfect martini! (The answer might surprise you!)&lt;/p&gt;&lt;p&gt;Producers: Lexy O'Connor and Izzy Greenfield
Sound Engineer: Andrew Mills&lt;/p&gt;&lt;p&gt;Image description:&lt;/p&gt;</description>

Three renowned bartenders on what it takes to create the perfect drink.

Making cocktails isn't just about flair - bottles spinning through the air as the bartender puts on a show. It's about precision, perfectionism and people skills.Ruth Alexander meets three world-class bartenders to hear stories about their most glamorous customers, the dangerous ones, and what it takes to make the perfect drink. Hear about the highs and lows; from the glamour of working on a movie set to the what happens when customers turn nasty. What's it like to make this challenging job your career?Plus of course: how to make the perfect martini! (The answer might surprise you!)Producers: Lexy O'Connor and Izzy Greenfield
Sound Engineer: Andrew MillsImage description:

The craft of the cocktail

<description>&lt;p&gt;Meal prepping is supposed to save us time, money and stress. It is a huge trend on social media, but how can we make it work in our own real, messy lives? &lt;/p&gt;&lt;p&gt;Ruth Alexander meets Hannah, a busy working mum who wants help to make meal times easier, quicker and more varied. Could batch cooking be the answer? &lt;/p&gt;&lt;p&gt;On hand to offer advice and inspiration are Jess Rice from the US website Budget Bytes and Kevin Curry, who has around two million followers across his Fit Men Cook social media accounts. &lt;/p&gt;&lt;p&gt;And if you have ever wondered whether those leftovers are safe to eat, or how long you should leave hot food cooling on the kitchen counter before you freeze it, there is advice from Natalie Stanton, who trains chefs in food safety. &lt;/p&gt;&lt;p&gt;If you would like to get in touch with The Food Chain team, please email thefoodchain@bbc.co.uk &lt;/p&gt;&lt;p&gt;Producer: Lexy O'Connor&lt;/p&gt;&lt;p&gt;Sound engineer: Hal Haines&lt;/p&gt;&lt;p&gt; (Image: A food container with chicken and vegetables being opened by a woman's hands. Credit: Getty Images)&lt;/p&gt;</description>

How  batch cooking can save time, money and food waste

Meal prepping is supposed to save us time, money and stress. It is a huge trend on social media, but how can we make it work in our own real, messy lives? Ruth Alexander meets Hannah, a busy working mum who wants help to make meal times easier, quicker and more varied. Could batch cooking be the answer? On hand to offer advice and inspiration are Jess Rice from the US website Budget Bytes and Kevin Curry, who has around two million followers across his Fit Men Cook social media accounts. And if you have ever wondered whether those leftovers are safe to eat, or how long you should leave hot food cooling on the kitchen counter before you freeze it, there is advice from Natalie Stanton, who trains chefs in food safety. If you would like to get in touch with The Food Chain team, please email thefoodchain@bbc.co.uk Producer: Lexy O'ConnorSound engineer: Hal Haines (Image: A food container with chicken and vegetables being opened by a woman's hands. Credit: Getty Images)

How to meal prep like a pro

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

The Food Chain

Details

Recent Episodes