Answer: the most wonderful cheese from the beautiful north west and vodka (yes, really)
Ollie’s back from Morocco and after his taste of the exotic, he’s keen to get stuck into the best of British once again. It’s just as well neither he nor Sue have had breakfast, as the studio is full of food – and alcohol!
Gill Hall from Butlers Farmhouse Cheeses boasts an incredible family history in the cheesemaking industry. It all started with her grandparents back in 1932 and this year marks the 50th anniversary of the first time Gill’s mum made the company’s flagship Lancashire cheese.
She tells us about the joys of running a family business and gives us an insight into the challenges of perfecting Blacksticks Blue, a fabulous cheese that is going down rather too easily in the studio…
Jason Barber from Black Cow Vodka grew up on a farm and also has cheesemaking in his blood, but now he focuses on dairy waste rather than dairy produce. He’s taken whey, an under-valued by-product and turned into an award-winning tipple.
Does vodka go with cheese? Rather surprisingly, it does, very well – so much so that vodka sceptic Ollie is now a convert.
Tom Hunt Eco-chef
Toby Co-Founder of All things Butter
Robert Thompson MBE
Orlando Murrin - from magazines to hotels and murder mysteries
Ben Davies - Founder of VYPR on research that works
Elin Roberts - making nature better with Tempeh
Charlie Bighams - creating a beacon food brand
Veganuary -aiming for a kinder, greener planet
Dr Morgaine Gaye - Food Futurologist
Pete Russell, from Ooooby, on shaking up local farming
Rupert Pick - Co-Founder of Hot Pickle, a leading experiential marketing agency
Graze - a wonderful teenager that is maturing rapidly
Marcus Wareing and Tales from a Kitchen Garden
TALKING FERMENTATION DOWN AT PETER’S YARD
SCOTTISH WHISKY VERSUS THE ENGLISH STUFF
A PINT OF THE BLACK STUFF
Making Caviar Sustainable
The Dessert Show
The Potato Show
Fruity Heritage
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