In partnership with Club Oenologique - the world through the lens of wine and spirits. A special episode dedicated to Hawke’s Bay, New Zealand. David meets Te Mata’s boss, Nick Buck, as well as winemakers Steve Smith MW at Smith & Sheth and Craggy Range’s Ben Tombs as he explores what defines this historic region and its wines.

In partnership with Peter’s Yard petersyard.com - New Zealand’s cheese scene has grown in the last few decades. The renowned New Zealand food and wine writer and editor Lauraine Jacobs shares her insights into how it has blossomed. Simon Berry, MD of Whitestone Cheese on New Zealand’s South Island tells the story of why and how his farming family started making cheese during the 1980s and their progress since then.

In partnership with Club Oenologique - the world through the lens of wine and spirits. For the second of two special editions dedicated to the wines of Bourgogne, David visits the region to meet winemakers in Viré-Clessé, Mercurey and Ladoix to learn how they are evolving and adapting to new challenges, while respecting history.

Caroline Kenyon talks to Dr Chintal Patel about her first book, Dr Chintal’s Kitchen, which brings together her love of food, her culinary heritage and her medical understanding of nutrition.

In partnership with Peter’s Yard petersyard.com - The idea of tradition is often evoked in the world of cheese. For this episode, we talk to Rachael Sills, founder of specialist Swiss cheese exporter KaseSwiss, about Swiss Alpine cheesemaking, recently recognised by UNESCO ,and cheese expert, Ned Palmer, author of A Cheesemonger’s History of the British Isles about the idea of tradition with regard to cheese.

In partnership with Club Oenologique - the world through the lens of wine and spirits. For the first of two special editions dedicated to the wines of Bourgogne, Robin Kick MW joins David to talk about the region’s intricate patchwork of plots, its signature grape varieties and the styles of wine that have won acclaim around the world.

In partnership with Peter’s Yard petersyard.com - Goat’s milk has long been an important milk for cheesemakers, with goats able to thrive in landscapes unsuited to cows. Cheesemonger Max Melvin, of La Fromagerie in London, talks about French goat’s cheeses and cheesemaker Selina Cairns of Errington Cheese in Scotland talks about working with goat’s milk.

In partnership with Club Oenologique - the world through the lens of wine and spirits. Renowned whisky collector, Sukhinder Singh, joins David to talk about his journey, with brother Rajbir, from family off-licence to The Whisky Exchange and building their own distillery, plus his plans for the year as IWSC ‘Industry Champion’.Episode 159 -

In partnership with Peter’s Yard petersyard.com - Wensleydale is one of Britain’s famous territorial cheeses – made and eaten in Yorkshire for centuries. However, it’s had a troubled history and come close to extinction a number of times. Excitingly, though, recent years have seen a new farmhouse Wensleydales being made in the Yorkshire Dales. To learn about the story of Wensleydale, we talk to Andy Swinscoe of The Courtyard Dairy in Yorkshire, David Lockwood, Managing Director of Neal’s Yard Dairy and Ben Spence of the Curlew Dairy, who together with his wife Sam, is making a farmhouse Wensleydale called Yoredale in the town of Wensley.

In partnership with Club Oenologique - the world through the lens of wine and spirits. To mark Earth Day 2024 David is joined by Christopher Carpenter, winemaker for Jackson Family Estates’ Napa properties, to talk about leading the transition to organic, as well as regenerative viticulture, cutting carbon and reducing water use.

Caroline Kenyon talks to Liz Galbraith, creative director and Rein Skullerud, Head, Photo Unit, UN World Food Programmes, about the shortlist for Pink Lady® Food Photographer of the Year 2024 - listen in to hear their favourites!

This week A Slice of Cheese goes on a journey and explores the world of Latin American cheese. Cheese expert Carlos Yescas tells us about the history of cheesemaking in this region, Mexican cheese expert Jessica Fernandez of Mexican Mongers in Mexico City discusses Mexico’s cheeses and how they are used in Mexican cuisine and wholesale cheesemonger John Braga shares his insights into Brazil’s cheese scene.

In partnership with Club Oenologique - the world through the lens of wine and spirits. To launch the new series, David’s guest is Eduardo Chadwick, representing the sixth generation of the family behind some of Chile’s finest wines including Viñedos Chadwick and Seña, he’s celebrating twenty years since the Berlin Tasting, which saw his wines beat some of the great names and helped change perceptions of the wines of Chile.

In partnership with Peter’s Yard petersyard.com - While we often talk about tradition in the world of cheese, it’s also a place of innovation and creativity. For this episode, Jenny talks to James Rutter, Managing Director of Paxton and Whitfield about innovation in Britain’s cheese scene, dairy farmer David Finlay of Ethical Dairy about his cow with calf approach and Amy Brice of Freshly Ground PR and Cheesemonger James Grant of No. 2 Pound Street about their new collaborative initiative; The Real Cheese Project.

In partnership with Club Oenologique - the world through the lens of wine and spirits. Includes Oz Clarke OBE; Nyetimber’s chief winemaker, Cherie Spriggs; Stephen Duckett of Hundred Hills winery; Romain Ott of Château Léoube, Emanuel Pesqueira, group head of wine for Gordon Ramsay restaurants and Hannah Crosbie, author of ‘Corker’.

In partnership with Peter’s Yard petersyard.com - Cheese has been an important foodstuff in the Mediterranean world for many centuries. For an insight into the region’s cheeses and how they are eaten and enjoyed, we talk to Panos Manuelides, founder and managing director of Odysea, which imports and distributes foods from the Mediterranean, and Turkish food writer Ozlem Warren, whose latest cookbook Sebze celebrates Turkish vegetarian cuisine.

In partnership with Club Oenologique - the world through the lens of wine and spirits. From pouring wine in a restaurant at 17 years old to being profiled in Vogue, it has been quite a journey for writer Hannah Crosbie, who joins David to talk about her debut book ‘Corker’, billed as “a deeply unserious wine book”. She tells him about ripping up the old rules and how to match wines to some of life’s defining moments.

Cheese is a very useful and versatile ingredient in cooking. For this episode, I look at how we bake with cheese and talk to three wonderful cooks and food writers: Dan Lepard, author of many bestselling baking books including the seminal Short and Sweet, Italian food blogger Stefano Arturi and Catherine Phipps, whose latest cookbook is Modern Pressure Cooking.

In partnership with Club Oenologique - the world through the lens of wine and spirits. A special episode dedicated to New Zealand’s biggest wine region, Marlborough. Oz Clarke OBE recalls the moment he first tasted its signature Sauvignon Blanc - which went on to be a global phenomenon - and David meets leading winemakers, including Cloudy Bay’s Daniel Sorrell, to find out what makes the region special, its diversity, and what the future might hold beyond Sauvignon.

In partnership with Peter’s Yard petersyard.com - What’s it like setting up as a cheesemaker or cheesemonger? I speak to two people who’ve recently started making cheese: Emily Tydeman of Broughton Hall Dairy and Martin Tkalez of Pevensey Cheese. Perry Wakeman tells me how Rennet and Rind opened their first bricks and mortar in shop in Lincolnshire last autumn. I also talk to a behind-the-scenes stalwart of Britain’s artisan cheese world, refrigeration engineer Alan Hayes, who has helped many cheesemakers and mongers get up and running.