Wales is becoming the source of some of the most radical ideas on the future of food in the UK. BBC Radio 4 The
For this special Festival recording of BBC Radio 4’s Inside Science, the fire pit is our science lab. Marnie Chesterton and guests bring a
Two of our best food and travel writers swap tales about recent journeys undertaken in search of culinary adventure. When Felicity Cloake announced that
Julie Lin is a rising star of the cookery world. She worked her way around various kitchens in Glasgow before launching Restaurant Gaga –
The Bristol-based chef and food-writer has followed up her award-winning book Tomato with a companion cookbook, Mushroom, jam-packed with recipes for every mood and
Brazilian-style BBQ from one of the most exciting young cooks around. Fusão is the hotly anticipated follow-up to Mezcla – Ixta’s multi-award winning first
Tommy Heaney has been redefining Cardiff’s culinary landscape ever since opening his flagship restaurant, Heaneys, in 2018. A year later came Uisce, an oyster
Sami Tamimi is a British–Palestinian chef and author whose cooking is deeply rooted in the flavours of his homeland. In his first solo cookbook,
To celebrate a new edition of The Hangfire Cookbook, Sam and Shauna, our fire-stage hosts, will be revisiting the stories and recipes from their
Don’t miss the final feast. Our fire stage hosts, Sam and Shauna, are joined by Owen Morgan chef-prop at the brilliant Bar 44 Restaurants.
The founder of the Forty Four Restaurant Group demonstrates the Spanish way with fire cooking as practiced at their Cardiff restaurant Asador 44, where
Brothers Thom and James Eliot make their first visit to Abergavenny to celebrate the launch of their third book Pizza Napoli, a celebration of
Four mates who accidentally started a street food business, are now running one of the hottest burger businesses in the country. And it’s all
The Scottish legend and the Abergavenny Festival favourite cross cleavers as we reprise the format that launched Nick’s TV career back in 1995. Today
Gurdeep returns with his new book which was inspired by a discussion he took part in at Abergavenny last year. How do you create flavour
Ixta has made a name for herself as one of the most exciting young talents in the food industry. Growing up with a mix
Since co-founding LEON, the award- winning fast food restaurants, Allegra has turned her attention to kids food: she teaches weekly in her daughter’s school,
Tom Waters is the chef-patron of Gorse, which was awarded Cardiff’s first Michelin Star this year. Originally from South Wales, Tom’s journey to opening
