Secret Life Of Welsh Food, The [Radio Wales]

Episodes

SeriesEpisodeTitleFirst
Broadcast
RepeatedComments
0101Milk2016010220180121
20160103 (RW)
20160106 (RW)
20160813 (RW)
20170406 (RW)
20170408 (RW)

Restaurateur Simon Wright looks at the history, culture and contemporary uses of milk.

Restaurateur Simon Wright looks at the historical, cultural and contemporary Welsh influences of everyday food and drink. The first programme focuses on milk.

Restaurateur Simon Wright looks at the Welsh influences of everyday food and drink.

0102Bacon2016010920160113 (RW)
20160818 (RW)
20160820 (RW)
20170413 (RW)
20170415 (RW)

Restaurateur Simon Wright looks at the historical, cultural and contemporary Welsh influences of everyday food and drink. In this programme, the focus is on bacon.

Restaurateur Simon Wright looks at bacon.

0103Beer2016011620160117 (RW)
20160120 (RW)
20160825 (RW)
20160827 (RW)

Restaurateur Simon Wright looks at beer.

Restaurateur Simon Wright looks at the historical, cultural and contemporary Welsh influences of everyday food and drink. In this programme, the focus is on beer.

0104 LASTChips2016012320160124 (RW)
20160127 (RW)
20160901 (RW)
20160903 (RW)

Restaurateur Simon Wright looks at chips.

Restaurateur Simon Wright looks at the historical, cultural and contemporary Welsh influences of everyday food and drink. In this programme, the focus is on chips.

02Coffee20171203

Food writer and restaurateur Simon Wright examines Wales's relationship with coffee.

Food writer and restaurateur Simon Wright explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

02Faggots20171119

Simon Wright examines how the humble faggot has become a Welsh delicacy.

Food writer and restaurateur Simon Wright explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

02Pop20171112

Simon Wright reveals how Wales led the way in the British fizzy drinks industry.

Food writer and restaurateur Simon Wright reveals how Wales led the way in the British fizzy drinks industry.
Simon, a food writer and restaurateur, explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

0201Pop2017010720170420
20170108 (RW)
20170112 (RW)
20170420 (RW)
20170422 (RW)

Simon Wright reveals how Wales led the way in the British fizzy drinks industry.

In the first of a new four part series, food writer and restaurateur Simon Wright reveals how Wales led the way in the British fizzy drinks industry.

Simon, a food writer and restaurateur, explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

Food writer and restaurateur Simon Wright explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

0202Bread2017011420171126
20170115 (RW)
20170119 (RW)

Food writer and restaurateur Simon Wright tells the story of bread in Wales.

Food writer and restaurateur Simon Wright explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

Food writer and restaurateur Simon Wright explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

0203Coffee2017012120170504
20170122 (RW)
20170126 (RW)

Food writer and restaurateur Simon Wright examines Wales's relationship with coffee.

Food writer and restaurateur Simon Wright explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

0204Faggots2017012820170129 (RW)
20170202 (RW)
20170427 (RW)
20170429 (RW)

Simon Wright examines how the humble faggot has become a Welsh delicacy.

Food writer and restaurateur Simon Wright explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

0204 LASTFaggots2017012820170427
03Honey20180107

Food writer Simon Wright explores the social history of Welsh food and drink.

Food writer and restaurateur Simon Wright explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

This week his focus is honey. He begins his journey through this ancient foodstuff by meeting Dinah Sweet, the queen bee of the Welsh honey-making scene. Dinah - who also makes mead and keeps hives on her smallholding on Caerphilly mountain - explains how bee-keeping is thriving in Wales.

In Carmarthenshire, Simon dons protective gear to get up close and personal with the thousands of bees at work in the 60 hives of Gwenyn Gruffydd. Here Gruffydd Rees takes Simon through the process of making raw honey... once the bees have stopped attempting to sting his microphone.

At Cardiff University, Simon talks to Professor Les Baillie about the ground-breaking work his team are doing in the quest to create "Welsh Manuka" honey with healing properties. And he also finds out how the researchers are working on a honey-based health drink and honey beer.

Finally, Simon puts some of the honey he has gathered on his travels to delicious use as he makes a quick and simple ice-cream flavoured with the finest raw Welsh honey.

03Pies20180114

Food writer Simon Wright explores the social history of Welsh food and drink.

0301Seaweed2017100720171210

Food writer Simon Wright explores the social history of Welsh food, starting with seaweed

Food writer and restaurateur Simon Wright explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

In this first programme of the new series he explores the story of seaweed in a Welsh context. Trawling through the archive, he discovers the rich history of laverbread production and how this dish of boiled seaweed has progressed from family fare sold in Welsh markets to a culinary delicacy served at top restaurants.

Simon also explores how we have moved beyond this iconic Welsh dish to give other types of seaweed a contemporary twist. He meets Jonathan Williams of the Pembrokeshire Beachfood Company to discuss Jonathan’s innovative approach to seaweed and how customers respond to his recipes at the coastal Cafe Mor.

He visits Selwyn’s Seaweed and discovers how a family firm that has farmed seaweed in Penclawdd for generations has found a new market for it through its production of nutritious seaweed snacks – championed by Jamie Oliver and food critic Tom Barker-Bowles.

And finally Simon does some coastal foraging of his own, challenging top Welsh chef Scott Davies to concoct a special dish with the fruits of his labours. But has Simon’s rummaging among the rockpools produced the right kind of seaweed for a delicious meal...

Simon Wright explores the historical and cultural Welsh influences of foods and drinks.

0302Wine2017101420171217

Food writer Simon Wright explores the social history of Welsh food and drink.

Food writer and restaurateur Simon Wright explores the social history of Welsh food and drink, revealing the undiscovered riches of our culinary culture and inspiring others to try it. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and drink and surveys the most interesting developments in the current culinary scene.

This week his focus is wine. He begins with the remarkable story of the Castell Coch vineyard which was created by the third Marquis of Bute in the 1870s. With the help of historian Phil Carradice, Simon discovers how the vineyards of Castell Coch, and later Sully, produced the only commercially grown wine in the whole of Britain for nearly 40 years.

Wine writer Neil Cammies brings Simon up to date with an overview of the current Welsh wine scene and sends him to Ancre Hill, the award-winning vineyard in Monmouth which specialises in biodynamic wine. Here Simon meets Ancre Hill's Richard Morris, who explains the science behind making wine in this way.

Simon also demonstrates the art of wine-tasting and travels to the Loire Valley to see what the French connoisseurs make of Welsh wine.

0303Honey20171021
0304Pies20171028