Great British Food Revival
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Allegra McEvedy champions the humble oat and discovers that there is much more to it than just porridge. Allegra goes to Scotland to uncover the history of this crop and discovers just how important it was to the sustenance of the nation. Meanwhile, Britain has lost three quarters of its runner bean fields, and renowned ch... 57:59 Expired
Only 15 percent of beer sold in pubs is real ale, so Angela Harnett champions ale's revival by challenging a group of people to get rid of their prejudices and swap wine for ale. Angela also discovers that women, or alewives, were the original brewers of ale. Meanwhile, Michelin-starred Michael Caines celebrates the charms... 58:46 Expired
Tom Kerridge loves his ham and thinks too much of it is not up to par. For centuries, every village would have its own ham curer, and in Devon he meets up with one of the few remaining artisan producers of traditional British cured ham. To persuade people to break their bad ham habits, Tom takes to the streets of Northampt... 58:51 Expired
Glynn Purnell is determined to revive the fortunes of the British brown shrimp, which most people have given up on in favour of imported prawns. Glynn delves into the history of King's Lynn's old fishing yards before challenging the fastest shrimp peeler in town. Meanwhile, John Torode fights for the Aylesbury duck, one of... 59:19 Expired
Michelin-starred Giorgio Locatelli campaigns for the revival of the British sardine. Sardines thrive in the sea off Cornwall but, shockingly, people hardly eat any of them. Giorgio is determined to find out why. Meanwhile, Jason Atherton goes into battle for the beleaguered British gooseberry. There used to be 2000 varieti... 58:48 Expired
Antonio Carluccio goes foraging to revive the fortunes of his favourite ingredient - the British mushroom. After receiving a secret tipoff, he searches for the elusive St George's mushroom. He also meets a young enthusiast who has found a way for everyone to grow mushrooms at home - in used coffee grounds. Meanwhile, Matt... 58:50 Expired
Ainsley Harriot is on a mission to revive people's taste for traditional British mustards. Ainsley leads the charge for long-forgotten British mustards and discovers why every kitchen should have its own cannonball as he makes up some Elizabethan Tewkesbury mustard. Meanwhile, Valentine Warner stalks wild deer as he campai... 58:55 Expired
Renowned chef Raymond Blanc tries his hand at the ancient art of coracle fishing while campaigning to get trout back onto people's plates. Raymond can't understand why people aren't eating more trout. It's both sustainable and delicious. Meanwhile, Mary Berry is shocked to discover that her favourite treat is only required... 59:14 Expired
Gregg Wallace heads to Perthshire, where he comes face to face with an enemy that threatens the future of the British raspberry - root rot. Gregg visits the remains of Tin City, a makeshift community where many Glaswegians enjoyed a vacation while they picked this valuable fruit. In the Revival kitchen, he cooks three deli... 59:08 Expired
Determined to inform people that there is more than one variety of British strawberry, Michelin-starred chef Michel Roux Jr. enlists the help of the Wimbledon presenting team. Strawberry aficionados Sue Barker, Andrew Castle, and Tim Henman carry out a blind taste test to find out which variety makes their mouths water. Mi...January 2020
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With five Michelin stars to Gary Rhodes's name, it's no wonder he is fanatical about the quality of the produce he uses in his relentless pursuit of perfection in the kitchen. Born and bred in the Garden of England, Rhodes remembers devouring cherries as a lad with his mates from school, leaving him with a lifelong love of... 30:14 Expired
Irish-born chef Richard Corrigan is a firm believer in the philosophy of 'farm to fork'. The love of mackerel is in his blood, so he's shocked to discover that Britain exports 90 percent of its mackerel catch. 30:45 Expired
Israeli-born Yotam Ottolenghi, food writer and co-owner of five London restaurants, has always used nuts in his recipes. He comes from a culture in which walnuts are freely used in cooking and are even just nibbled fresh as a snack, and he soon starts to make his case. 30:05 Expired
Popular television chef James Martin is well known for his prowess in the kitchen, especially when it comes to baking. In his revival campaign, he wants to open our eyes to cooking with different sorts of eggs, rather than always choosing the tried-and-true hen option. 29:42 Expired
As the doyenne of British baking, Mary Berry has a genuine passion for fresh herbs and wants the world to know how easy they are to grow, use, and store. She wants us to banish forever our jars of dried herbs from our kitchens and embrace the unique flavours of fresh herbs.December 2019 30:15
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The much-loved and respected Italian food writer Antonio Carlcuccio is on a mission to revive the fortunes of the British beetroot. He doesn't share the memories of overcooked, vinegary, pickled beetroot that many English people detested in their school meals, and he can't understand why people don't make more of this wond... 30:05 Expired
Matt Tebbutt takes time out from his busy South Wales restaurant to champion the cause of British currants in all their magnificent colours. While Englanders grow plenty of blackcurrants, 95 percent of them go straight into the production of a certain blackcurrant cordial. 30:06 Expired
Masterchef's John Torode is a self-confessed carnivore, and British beef is his passion. His quest is for heritage beef breeds, five of which are on the critically endangered list. 30:29 Expired
Award-winning chef Jason Atherton is passionate about using only fresh, seasonal fruit and vegetables in his restaurant kitchen, and cabbage has always been a staple on his menu. But, this is a vegetable with an image problem, shunned by the younger generation. 29:34 Expired
Michelin-starred chef Angela Hartnett admits that she's been guilty of eating turkey only at Christmastime. Her campaign is about reviving the turkey at other times of the year, when this affordable alternative to chicken is largely ignored.