Podcast appearances and mentions of charles campion

The writer Charles Campion, who passed away recently, was an obsessive collector of food stories. With the help of Jay Rayner, Cyrus Todiwala, Nigel Barden, Mark Hix and Angela Hartnett, Dan Saladino finds out why. Charles had first worked in advertising, then became a chef in his own hotel-restaurant and eventually turned to food writing. He made numerous appearances on The Food Programme and was a longstanding judge in the BBC Food and Farming Awards. As Jay Rayner explains in this edition, 'the food world will be all the poorer for him not being in it.' Produced and presented by Dan Saladino. Photo credit: Dominick Tyler.

A special edition introducing the producers, farmers and cooks who have made it through to the final stage of 2014's BBC Food & Farming Awards, featuring judges Charles Campion and Richard Corrigan.At the beginning of the year thousands of Radio 4 listeners from all parts of the UK sent in nominations, describing the work of their food heroes. Now, six weeks on, the judging team has decided who the finalists are.Dan Saladino introduces the 24 finalists across ten different categories from Best Drinks Producer to Best Food Market and from Best Local Food Retailer to Best Streetfood and Takeaway. The judges have been travelling to meet them all, taste the food and drink they make and hear their stories.In early May, in Bristol, at the annual Awards ceremony, we'll find out which of these finalists go on to become the winners.Produced and presented by Dan Saladino.

Tom Du Croz presents #InGoodTaste, cooking up a storm on ZoneOneRadio - the community station for central London. This week we're looking at bread. Bread is one of the oldest and simplest of foods. But nowadays, we’re faced with more than just a simple choice between white and brown when it comes to our daily bread. People are willing to pay £4 or even £5 for artisan bread from local bakeries which are making sourdoughs, ryebreads, brioches and all manner of exotic loafs. We’ll be looking at what kind of bread we’re eating and why, where it’s come and who’s making it. We’ll be talking to baking maestros Edd Kimber, Roy Levy and Paul Hollywood, food critic Charles Campion, and food writer and restauranteur Tim Hayward. Produced by Victoria Ferran -- www.twitter.com/z1radio & www.twitter.com/_InGoodTaste www.InGoodTaste.me www.ZoneOneRadio.com www.Facebook.com/ZoneOneRadio

#InGoodTaste - cooking up a storm every week on ZoneOneRadio, the community station for central London. This episode is all about breakfast. We speak to food critic, Charles Campion and Seb Emina, editor of the London review of Breakfasts and author of The Breakfast Bible, to find out a little about the history of the British Breakfast. Then to explore the London breakfast scene a little further, we visited The Botanist restaurant in Chelsea where Florence Cornish spoke to manager Tom Nunn. Lucy Boler also heads to Hawksmoor's Guildhall restaurant to see what’s on their menu and talk to their executive chef Richard Turner. Clare Mulley also cooks up some Strawberry pancakes in the #InGoodTaste kitchen. -- www.twitter.com/_InGoodTaste and www.twitter.com/z1radio www.ZoneOneRadio.com www.facebook.com/ZoneOneRadio

#InGoodTaste- cooking up a storm every week on ZoneOneRadio, the community station for central London. The first meal of the day is an important one - nutritionists believe it can help you stay healthy, more alert and improve concentration. It’s also a meal which has changed significantly since its became an established part of the English diet during the 17th Century. We speak to food critic, Charles Campion and Seb Emina, editor of the London review of Breakfasts and author of The Breakfast Bible to find out a little about the history of the British Breakfast. Then Florence Cornish and Lucy Boler explore the London breakfast scene a little further, as Florence speaks to The Botanist's manager Tom Nunn and Lucy Boler heads to Hawksmoor's Guildhall restaurant to talk Victorian sausages and antifogmatics with executive chef Richard Turner. Finally, Clare Mulley cooks up some Strawberry pancakes in the #InGoodTaste kitchen. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com

Lucy Boler talks to Charles Campion, food writer and Masterchef judge, about judging The Tiptree Word Bread Awards and what makes the perfect loaf. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com

Charles Campion reports from Normandy in France as he helps judge the world black pudding championships, which features entries from Japanese, Austrian and Irish butchers.Each year the "knights of the black pudding", a long established organisation of food lovers, hold the annual Foire au Boudin. Nearly six hundred butchers from around the world enter the competition to help celebrate the ancient dish.As Charles discovers most of the world's great food cultures have some form of blood sausage and they vary in size, shape, texture and flavour. Although we've been making this dish since the arrival of the Romans, many parts of Britain have fallen out of love with the black pudding. The simple recipe of blood, barley, fat, onions and spices is affordable, delicious and a complete meal, and there are signs of a chef led revival. The competition, and the work on display of some extremely creative butchers provides many delicious reasons why this humble food really is worthy of a revival. Young chef and rising star James Winter based in Gloucestshire, also provides some tips on how to cook black pudding.Producer: Dan Saladino.

From Moroccan food to traditional British puddings. Valentine Warner and Charles Campion taste their way through the BBC Food & Farming Awards "Best street food or takeaway" category.The judges had the challenge of travelling and eating their way around the three finalists very different stories in what turned out to be something of a "food road trip" .Charles and Valentine, find out about north African cooking cuisine with The Moroccan Soup stand team in west London, they talk authentic Indian dishes at Inder's Kitchen in Cambridge, and if it's acceptable to have strawberry jam in a Bakewell Tart at The Pudding Stop, a small team who bake desserts and then sell them from in a van parked outside a train station.After the journey both Charles and Valentine have to decide a winner.Producer: Dan Saladino.

Sheila Dillon finds out how Australia, a nation founded on the bulk export of cheese and meat, became one of the world's most exciting gastronomic destinations.The food story of the early settlers is told by Michael Symons, former restaurateur, academic and author of One Continuous Picnic: A Gastronomic History of Australia. In 1788, convicts and peasants arrived to an uncultivated land and farming and food were quickly geared towards large scale agriculture and exports of meat and dairy to the British Empire.In more recent years Australia has become a place of pioneering, experimental chefs and home to some of the world's greatest ingredients as well as the source of global food trends. Sheila tells the story of this major transition with the help of food writer Charles Campion, on tour in Sydney and Melbourne.The story also weaves in a hunt for indigenous aboriginal foods and the account of a man whose contribution to Australian food culture was to bury 80kg of Roquefort cheese to the French national anthem. Both are fascinating episodes in a colourful and surprising food story.Producer: Dan Saladino.

Sheila Dillon reveals the secrets behind some of the world's great vinegars.Traditionally, the home of balsamic vinegar is Modena in Italy. But now there is a new breed of British producers who are turning their hands to making this viscous dark brown condiment, as well as others who are producing a sumptuous array of fruit vinegars.Sheila Dillon hears from the producers, both in Italy and in the UK, discusses the process and the products - and samples the end results with foodwriter and critic, Charles Campion.Producer: Dilly Barlow.

A distiller, a brewer and a cider maker - but who will be the first winner of the Food and Farming Awards Best Drinks Producer Award? Oz Clarke joins Sheila Dillon in Birmingham's NEC to reveal all.Food writer and critic Charles Campion and restaurateur and writer Mark Hix were the judges for this category and talk Sheila through the finalists. In this first year of the Best Drinks Producer category the judges were overwhelmed with nominations for innovative entrepreneurs making all manner of juice, perry, teas, and wines. But the three drinks chosen - a cask ale, a spirit and a traditional cider - have been made in these islands throughout our history.Sipsmiths are one of a new generation of artisan distillers riding the coat-tails of pioneer distiller Julian Temperley who battled H M Customs for the right to distil. Simpsmith's were awarded the first London distillers licence in nearly 200 years, and now produce a London gin and a barley vodka from their west London residential neighbourhood distillery. Mike Henney's Herefordshire ciders are the result of a hobby that got out of hand. From airing cupboard tinkering via farmers markets the brand is now sold throughout the country's main supermarkets, making good quality cider accessible to all. Henney's ciders all have protected name status, with apples sourced from within Herefordshire and the cider is made in a traditional way. Wye Valley Brewery is a family business started by Peter Amor and now run by his son Vernon. It brings new meaning to local produce - beers are only sold within 50 miles of the brewery, the majority of hops are grown within 7 miles, and one beer, the Dorothy Goodbody Imperial Stout, even used Herefordshire malting barley.