Podcast appearances and mentions of hugh fearnley whittingstall

The judges have reached their verdicts so who has won the coveted Food Programme chopping boards in 2025's BBC Food and Farming Awards? Sheila Dillon and chair of the judges Hugh Fearnley-Whittingstall meet some of the best food and drink producers in the country at this week's ceremony in Bristol.Produced by Robin Markwell of BBC Audio in Bristol.

Sheila Dillon and this year's head judge of the BBC Food and Farming Awards, Hugh Fearnley-Whittingstall, hit the road to meet the finalists in the Best Food Producer category. From sourdough pioneers Aidan Monks and Catherine Connor at Lovingly Artisan in Kendal, and regenerative grower Calixta Killander at Flourish Produce in Cambridgeshire, to cheese champions Andy and Kathy Swinscoe at The Courtyard Dairy in North Yorkshire — they explore how these exceptional producers might hold clues to a more resilient food future. Inspired by Professor Tim Lang's recent report, Just in Case: narrowing the UK civil food resilience gap, the episode asks: could these small but significant businesses be part of the solution to Britain's food security crisis?Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

Today, we're talking about plants. For years, our diets have been guided by a simple three word slogan: ‘five a day'. While it's well established that eating fruit and vegetables is good for us, some experts believe the ‘five a day' message puts too much emphasis on quantity, and not enough on variety. So, is time to adjust our guiding plant principle? I'm joined by Professor Tim Spector and chef Hugh Fearnley-Whittingstall, who advocate for a new goal: eating 30 different plants each week. Together, we'll explore why diversity is key for your microbiome and share some delicious ways to bring more plants onto your plate.

It's been nearly 50 years since invasive American Signal Crayfish were introduced to the UK, and we still haven't figured out how to get rid of them. Hugh Fearnley-Whittingstall joins Sheila Dillon to meet a man who believes the way to control their spread is to get more people eating them — but not everyone's convinced. These crustaceans are so invasive that ecologists worry encouraging consumption could lead to further spread. Meanwhile, in parts of the Southern US, crayfish are a beloved delicacy. Sheila heads to a crayfish boil in London to see how that tradition is being recreated here.Presented by Sheila Dillon Produced by Natalie Donovan for BBC Audio in Bristol

The BBC Food & Farming Awards are back for 2025! Jaega Wise visits River Cottage HQ to meet returning head judge Hugh Fearnley-Whittingstall. They talk about what Hugh is looking for in this year's awards, what makes the West Country a special place for food and farming and some of the history of River Cottage. She also visits previous winners Westcombe Dairy who not only have been thriving since winning in their award, they have been something of an incubation hub sharing a site with other artisanal food businesses like Brickell's Ice Cream, Woodshedding brewery and Landrace Bakery. She also talks to Farming Today's Charlotte Smith and Mali Harries who plays Natasha Archer on the Archers about the Farming for the Future Award.To nominate in this year's awards go to bbc.co.uk/foodawards where you can also find the terms and privacy notice. You have between 6am on 6th June and midday 30th June 2025 to nominate.Presented by Jaega Wise Produced in Bristol by Sam Grist

Poet, author, musician and Yorkshireman, Simon Armitage has been Britain's Poet Laureate since 2019 — so we're thrilled that he joined James Fisher on the latest edition of the Country Life Podcast.From the surprising details of what he does — or, more accurately, doesn't — have to do as part of his role, to the primary school teacher who didn't even put his Christmas poem in his class's top six, Simon shares tales of his life, his work and his inspiration.• Listen to Country Life podcast on Apple Podcasts• Listen to Country Life podcast on Spotify• Listen to Country Life podcast on AudibleNature has always been a big part of the latter, and never more so than with his latest collection of poems, Dwell. The book was inspired by the time he has spent at the Lost Gardens of Heligan in Cornwall — a place where he'll be back on June 21st for the Heligan Homecoming Festival, which runs June 13-22 and features guests including Hugh Fearnley-Whittingstall and Dawn French.Simon also talks about how the world — and the world of art in particular — is being changed by technology... even if what AI can create so far has been limited to verse that is, in his phrase, 'reassuringly awful'.That said, Simon also worries that 'it will only get better', something which could actually change how art is made.'I wonder if it might throw art back on some of its high-end, traditional values that are quite difficult to imitate and replicate,' he adds.'The art that will really be in trouble is sort of avant-gardism and experimentation which — dare I say it? Yes,I do — is quite easily imitated.Charming, funny, self-deprecating, Simon was a wonderful guest — enjoy the show.Episode creditsHost: James FisherGuest: Simon ArmitageEditor and producer: Toby KeelMusic: JuliusH via Pixabay Hosted on Acast. See acast.com/privacy for more information.

To celebrate 2024, we're taking a look backwards, and diving into the standout thinkers who have taken to the Intelligence Squared stage in the past 12 months. You might still be on the hunt for that perfect gift for the avid reader in your life, or perhaps you're after some food for thought over the festive period. Either way, this 12 episode mini series will highlight the books that shaped 2024. We hope you'll join us in 2025 for more events that intrigue, fascinate and entertain. In recent years the benefits of eating a diet rich in plants have increasingly been at the forefront of our conversations about food. You may have heard scientists like Tim Spector, the founder of ZOE, argue that a healthy diet should consist of 30 plants a week. This recommendation comes from a study led by Spector for the British and American Gut Project in 2019. It showed that people who ate more than 30 plants a week had the healthiest microbiomes and the best health outcomes, while those who didn't had worse health outcomes.  That science has informed the cooking of chef and founder of River Cottage Hugh Fearnley-Whittingstall ever since it was published. And in May 2024 he came to the Intelligence Squared stage where he was in conversation with ZOE's Dr Federica Amati to argue that getting 30 different plants on our plate every week is easier than you might think. Together they addressed some of the big questions around plant-based eating: to what extent can eating plants really help us avoid disease? How realistic is it for the average person to get 30 different plants every week? And is there a risk of overstating what plants can do for our health? If you'd like to become a Member and get access to all our full conversations ad free, plus all of our Members-only content, just visit intelligencesquared.com/membership to find out more. For £4.99 per month you'll also receive: - Full-length and ad-free Intelligence Squared episodes, wherever you get your podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series - 15% discount on livestreams and in-person tickets for all Intelligence Squared events  ...  Or Subscribe on Apple for £4.99: - Full-length and ad-free Intelligence Squared podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series … Already a subscriber? Thank you for supporting our mission to foster honest debate and compelling conversations! Visit intelligencesquared.com to explore all your benefits including ad-free podcasts, exclusive bonus content and early access. … Subscribe to our newsletter here to hear about our latest events, discounts and much more. https://www.intelligencesquared.com/newsletter-signup/ Learn more about your ad choices. Visit podcastchoices.com/adchoices Learn more about your ad choices. Visit podcastchoices.com/adchoices

Last week Rachel was in Aberfoyle where the Scottish Countryside Rangers Association was celebrating their 50th anniversary. The organisation brings rangers together to share ideas and highlight potential challenges facing the sector. She chatted to some of those who've recently retired, and those who are still working, about the history of the association and the importance of rangers across the country.Mark catches up with photographer Frank McElhinney whose work forms part of an exhibition called A Fragile Correspondence. It's currently on show at the V&A in Dundee after travelling to the Venice Architecture Biennale. He tells Mark what it was like taking a little bit of Ravenscraig to Venice.A cottage where Queen Victoria enjoyed picnics will open to the public next year after being restored by the National Trust for Scotland. The cottage on Mar Lodge Estate had been in a state of disrepair for some years and Mark went along to see its transformation.Over the last few weeks, we've been chatting to the three finalists of BBC Scotland's category at the BBC Food and Farming Awards, the Local Food Hero award. Earlier this week the winners were announced at a ceremony in Glasgow where Rachel and Landward's Dougie Vipond presented the winners with a rather nice chopping board! We hear more from the event including from Rachel's fellow judges Sheila Dillon and Hugh Fearnley-Whittingstall and from the winners of the Local Food Hero award.Have you come across #thicktrunktuesday on social media? The hashtag has been around for a couple of years highlighting the joy of trees. We chat live to artist Tansy Lee Moir who has travelled to visit different trees and met lots of different people all through using the hashtag. She tells us what it is about trees that inspires her and why winter is the best time to appreciate them.Our Scotland Outdoors podcast this week contains the latest instalment of our series following the story of Robert Louis Stevenson's 1886 novel, Kidnapped. We re-join the story after the Appin Murder of 1752 with Davey and Alan on the run and in need of help.Paul English explores a new 5K walking route near the Falkirk Wheel from a barge. He takes to the Jaggy Thistle to admire the route's colourful benches which are decorated with locally significant mosaic designs.Cold water swimming might seem like a modern pastime, but PhD student Lucy Janes has been researching urban swimming and found that it was actually pretty popular in Victorian Glasgow. She met Mark on the banks of the Clyde to tell him about who was going for a swim in the 1800s and what hazards they might have faced.

Join Sheila Dillon at the Old Fruitmarket in Glasgow for the BBC Food and Farming Awards 2024.The awards honour those who have done most to promote the cause of good food and drink. Our judging panel this year is chaired by chef and broadcaster Hugh Fearnley-Whittingstall. Presented by Sheila Dillon and produced by Robin Markwell for BBC Audio in Bristol.

Five seafood species make up 80% of what is consumed in the UK – while at the same time the vast majority of what is caught in UK waters gets exported. But is that trend beginning to shift? In this episode, Sheila Dillon hears how initiatives like the "Plymouth Fishfinger" are hoping to make more use of fish that has often been seen as ‘by-catch', and how seafood festivals are working to connect the public with local seafood, and can even help regenerate coastal communities. She also hears how the Fish in Schools Hero programme is working to get young people to try more seafood, and shows how simple it can be to prepare. Also featured are Ashley Mullenger (@thefemalefisherman) and tv chef and campaigner Hugh Fearnley-Whittingstall. Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan.

Thirty plants this week, think you could do it? It might sound a lot, but it's easier than you think. Fruit, veg, nuts, seeds, even coffee all count as plants. Legendary chef Hugh Fearnley-Whittingstall joins us to share tips on eating more plants. Hugh's new book ‘How to Eat 30 Plants a Week' explores the wild world of legumes, grains, herbs and beyond. He explains that getting your thirty plants each week can be simple, fun and delicious. Joining Hugh is Tim Spector - professor of genetic epidemiology at King's College London and ZOE's scientific co-founder. Tim explains why our gut microbiome loves plants, highlighting the importance of polyphenols, healthy fats and fiber. You'll finish this episode inspired, empowered and likely... hungry.

5x15 is delighted to announce a special event in June with beloved chef, writer and broadcaster Hugh Fearnley-Whittingstall. Hugh will be speaking with cross-bench peer and 5x15 co-founder Rosie Boycott about food, health, and his new book How to Eat 30 Plants a Week. Leading nutritionists have confirmed that when it comes to eating plants, diversity is the key, and 30 is the magic number. As we add more plants to our diet, measurable health benefits accrue, thanks to their amazing micronutrients and differing fibres, and once we get to 30 per week the effects start to plateau. So hitting the magic 30 week after week will do wonders for your gut microbiome and in turn help reduce the risk of common diseases, from obesity and diabetes to heart disease, dementia, depression, auto-immune diseases and allergies. 30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win. How to Eat 30 Plants a Week is bursting with recipes that are dependably delicious, packed with plants and great for your overall health. Praise for How to Eat 30 Plants a Week "I love the way Hugh inspires us to eat more of the good stuff, and he's done it again brilliantly here. His Big Plant List and his strategies for embracing the good stuff are super-helpful, and his lovely recipes make eating more plants a joy." - JAMIE OLIVER "Hugh's delicious recipes are very good medicine for a longer, healthier life, and plants are the most important part of the prescription."- CHRIS VAN TULLEKEN "Hugh translates the exciting science of the gut microbiome into something practical and easy. His beautifully diverse, plant-rich recipes are good for us and for the planet." - POPPY OKOTCHA Hugh Fearnley-Whittingstall is a chef, writer, broadcaster and campaigner. His River Cottage series for Channel 4 and campaigning documentaries for BBC1 have earned him a huge popular following, while his much-loved cookery books have collected multiple awards, including the Glenfiddich Trophy and the André Simon Food Book of the Year. Hugh's hugely influential Fish Fight programmes earned him a BAFTA as well as awards the Observer and the Guild of Food Writers. He has twice been voted Radio 4's Food Personality of the Year. Hugh lives in Devon with his family. With thanks for your support for 5x15 online! Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

This week, as the UK (and France) go to the polls, Gilly chats to Hugh Fearnley-Whittingstall about the best way to support the NHS, his latest book How to Eat 30 Plants a Week.Last time we met to talk about the River Cottage's Good Comfort, his message was to swap out the less healthy ingredients for more, eating healthily not by taking stuff out of them, but by putting more in. This time, he's upped his game and using the best of the latest science, he's showing us how to eat 30 different plants a week. Click here for Extra Bites of Hugh and here for the Food Foundation's Manifesto on how to put your own pressure on the next government to create a healthier nation. Hosted on Acast. See acast.com/privacy for more information.

Hugh Fearnley-Whittingstall has long been passionate about food – not just about what we eat and how we cook it, but about how it's produced and the wider environmental consequences of our appetites. He first appeared on our TV screens in 1995 in A Cook on the Wild Side - foraging for roadkill and frying up woodlouse fritters, earning him the nickname Hugh Fearlessly-Eats-it-all.He went on to document his early attempts as a smallholder trying to produce seasonal, ethical food in the River Cottage series on Channel 4. Out of this came the highly successful River Cottage Cookbook. Over two dozen books have followed – the latest of which is How to Eat 30 Plants a Week. He's also enjoyed success as a food campaigner. Hugh's Fish Fight brought about changes in fisheries law at the European level, Britain's Fat Fight examined the national obesity crisis and War on Waste challenged supermarkets and the fast food industry to change how they operate. Hugh's music choices include Beethoven, Schubert, Verdi and Keith Jarrett.

The comedian Paul Sinha is a man of many careers - from working GP to sucessful stand up to his role as "The Sinnerman" in ITV's quiz show The Chase. He joins Clive to talk about his new autobiogaphy - Once Sinha Lifetime - charting his extraordinary Bengali family background through the peaks and troughs of his own working life to his recent medical diagnosis. Tara Fitzgerald is an actor with a career that encompasses both film classics like Brassed Off and I Capture the Castle as well as new hits like Game of Thrones and Waking the Dead. Now, to celebrate 125 years since the birth of Noel Coward, she stars in a triple bill of his less performed plays – Suite in Three Keys. We'll ask what Coward has to offer today's audiences. And forget about five a day, the TV Chef Hugh Fearnley-Whittingstall says we should be eating thirty a week and what's more its really not that hard to do. Plus music from singer songwriter Bess Atwell's third album Light Sleeper, produced by The National's Aaron Dresser who also works with Taylor Swift. Plus comedy performance from Jazz Emu, the alter-ego of comedian Archie Henderson and his hilarious band The Cosmique Perfection. Presented by Clive Anderson Produced by Olive Clancy

Jaega Wise heads to Glasgow to open the nominations for this year's BBC Food and Farming Awards, and to announce that the 2024 ceremony will be held in the city on December 2nd. The head judge for 2024 is Hugh Fearnley-Whittingstall, a long time supporter of the Awards, and there is a brand new award for those championing the best Scottish local produce with a strong connection to their community - BBC Scotland Local Food Hero, which will be judged by Dougie Vipond (Landward & The Great Food Guys) and Rachel Stewart (Out of Doors). Another new face on the judging panel is social media star Max La Manna, a low-waste chef, who will be judging the Digital Creator Award. On Jaega's mini-tour of Glasgow she visits past winner Matt Fountain from Freedom Bakery, has tea and scones at one of Glasgow's famous tearooms with food journalist Robbie Armstrong, visits the Old Fruitmarket where the Awards will be hosted, and she shares a Pizza Crunch with one of Glasgow's most famous chefs, Julie Lin. To see the full list of awards and to nominate, go to bbc.co.uk/foodawards where you can also find the terms and privacy notice. Nominations open Friday 7 June at 11am and close 23:59 Sunday 30 June 2024. Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

This is the second instalment of a two-part conversation. In recent years the benefits of eating a diet rich in plants have increasingly been at the forefront of our conversations about food. You may have heard scientists like Tim Spector, the founder of ZOE, argue that a healthy diet should consist of 30 plants a week. This recommendation comes from a study led by Spector for the British and American Gut Project in 2019. It showed that people who ate more than 30 plants a week had the healthiest microbiomes and the best health outcomes, while those who didn't had worse health outcomes. That science has informed the cooking of chef and founder of River Cottage Hugh Fearnley-Whittingstall ever since it was published. And in May 2024 he came to the Intelligence Squared stage where he was in conversation with ZOE's Dr Federica Amati to argue that getting 30 different plants on our plate every week is easier than you might think. Together they addressed some of the big questions around plant-based eating: to what extent can eating plants really help us avoid disease? How realistic is it for the average person to get 30 different plants every week? And is there a risk of overstating what plants can do for our health? Hugh also shared his people-pleasing plant-based recipes, as well as some plant pairings with meat or fish, from his new book How To Eat 30 Plants a Week. We are sponsored by Indeed. Go to Indeed.com/IS for £100 sponsored credit. This is the second instalment of a two-part conversation. If you'd like to become a Member and get access to all three parts now plus all of our longer form interviews and Members-only content, just visit intelligencesquared.com/membership to find out more. For £4.99 per month you'll also receive: - Full-length and ad-free Intelligence Squared episodes, wherever you get your podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series - 15% discount on livestreams and in-person tickets for all Intelligence Squared events - Our member-only newsletter The Monthly Read, sent straight to your inbox ... Or Subscribe on Apple for £4.99: - Full-length and ad-free Intelligence Squared podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series ... Already a subscriber? Thank you for supporting our mission to foster honest debate and compelling conversations! Visit intelligencesquared.com to explore all your benefits including ad-free podcasts, exclusive bonus content and early access. ... Subscribe to our newsletter here to hear about our latest events, discounts and much more. https://www.intelligencesquared.com/newsletter-signup/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

In recent years the benefits of eating a diet rich in plants have increasingly been at the forefront of our conversations about food. You may have heard scientists like Tim Spector, the founder of ZOE, argue that a healthy diet should consist of 30 plants a week. This recommendation comes from a study led by Spector for the British and American Gut Project in 2019. It showed that people who ate more than 30 plants a week had the healthiest microbiomes and the best health outcomes, while those who didn't had worse health outcomes. That science has informed the cooking of chef and founder of River Cottage Hugh Fearnley-Whittingstall ever since it was published. And in May 2024 he came to the Intelligence Squared stage where he was in conversation with ZOE's Dr Federica Amati to argue that getting 30 different plants on our plate every week is easier than you might think. Together they addressed some of the big questions around plant-based eating: to what extent can eating plants really help us avoid disease? How realistic is it for the average person to get 30 different plants every week? And is there a risk of overstating what plants can do for our health? Hugh also shared his people-pleasing plant-based recipes, as well as some plant pairings with meat or fish, from his new book How To Eat 30 Plants a Week. We are sponsored by Indeed. Go to Indeed.com/IS for £100 sponsored credit. This is the first instalment of a two-part conversation. If you'd like to become a Member and get access to all three parts now plus all of our longer form interviews and Members-only content, just visit intelligencesquared.com/membership to find out more. For £4.99 per month you'll also receive: - Full-length and ad-free Intelligence Squared episodes, wherever you get your podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series - 15% discount on livestreams and in-person tickets for all Intelligence Squared events - Our member-only newsletter The Monthly Read, sent straight to your inbox ... Or Subscribe on Apple for £4.99: - Full-length and ad-free Intelligence Squared podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series ... Already a subscriber? Thank you for supporting our mission to foster honest debate and compelling conversations! Visit intelligencesquared.com to explore all your benefits including ad-free podcasts, exclusive bonus content and early access. ... Subscribe to our newsletter here to hear about our latest events, discounts and much more. https://www.intelligencesquared.com/newsletter-signup/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ergens in Ierland groeit een woud vol met palm-, paarse en Russische kool. Het is de moestuin van Yvette. Welke gouden tip kreeg Yvette ooit van Hugh Fearnley-Whittingstall? Welke groenten moet je wel en vooral niet verbouwen op je kleine boerderij? Kan je ook eten groeien zonder tuin? En hoe bestrijd je slakken in je bakken? Je hoort het in Etenstijd!❤️ Insta: Etenstijd!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

English writer, broadcaster and food activist Hugh Fearnley-Whittingstall has been in the public eye for about 25 years. He came to prominence as the founding host of River Cottage and he's gone on to write more than a dozen books on food. In recent years, he's campaigned on numerous food systems issues including ethical meat and obesity. He's coming to Australia as part of the VIVA health and wellness festival and because he has a new book out, How To Eat 30 Plants A Week. https://www.instagram.com/rivercottagehq Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Hugh Fearnley-Whittingstall joins Jonesy & Amanda ahead of the Viva Health and Wellness Festival.See omnystudio.com/listener for privacy information.

Hugh Fearnley-Whittingstall is a multi-award-winning chef, writer, broadcaster, and founder of what has become somewhat of a River Cottage Empire.

In this month's podcast, we chat to Pam ‘The Jam' Corbin about making seasonal jams and chutneys from homegrown produce. As the UK's leading expert on preserving, Pam shares some of her best-kept preserving secrets in October's Organic Gardening Podcast. Pam cemented her reputation as a preserving expert at Hugh Fearnley Whittingstall's River Cottage. And in her latest book, Pam the Jam: The Book of Preserves, she provides detailed instructions for making more than 100 of her favourite recipes from classic pickles to savoury jams. Fiona caught up with her at her home in the West Country to take a tour of her pretty garden, and find out why she loves to make the most of delicious garden fruit and vegetables. Also in this episode… Chris Collins and Anton discuss creating the right conditions for healthy grapevines, friendly ways to tackle box moth caterpillars, and box alternatives, and how to avoid plum tree rot.

In this episode of the BikeRadar podcast, recorded at River Cottage HQ in Devon, we meet celebrity chef and environmental campaigner Hugh Fearnley-Whittingstall.  We get all on the details on Hugh's unique custom-built River Cottage Rambler bike and meet the bike's creator Darron Coppin, of Sven Cycles.   This Rambler was designed with ruggedness and durability in mind, and features electrical assistance from Shimano and a Fidlock wicker basket. Learn more about your ad choices. Visit podcastchoices.com/adchoices

For Ruth Rogers, home is at the very heart of everything. Her legendary London restaurant, the River Cafe, is founded on community, friendship and home cooking. Her iconic house in Chelsea, which she co-created with her architect husband, Richard Rogers, has been the backdrop to family life for forty years and has influenced a generation of homeowners to live with light and space. Ruthie invited me in to discuss her extraordinary life through the lens of the homes she has lived in. She describes with great poignancy how her house provides her with comfort following Richard's death. She talks about growing up in the Borscht Belt near New York, and a chance encounter with Bob Dylan in Woodstock. Having personally co-founded a business in an industry I knew nothing about, I can relate to Ruthie's inspiring story of starting the River Cafe with no restaurant experience and making things up as she went along. She tells me about how the restaurant has become a home from home, and why it's been a breeding ground for some of the world's most celebrated chefs, including Jamie Oliver, Hugh Fearnley-Whittingstall, April Bloomfield and Allegra McEvedy. She talks about the influences behind her Chelsea home, from the Maison de Verre in Paris to the Italian piazzas of Pienza and Montepulciano, and why a rather special set of coloured pencils is one of the first things she would save in a house fire. This conversation was recorded in person at Ruth Rogers' home in Chelsea, London. For more on Ruth Rogers:Watch our film at the home of Ruth and Richard Rogers Visit the River Café Listen to Ruth's podcast, Ruthie's Table Four For more from Matt Gibberd and The Modern House:Sign up to our newsletter for weekly interior inspirationSubscribe to our YouTube channelFollow us on InstagramCheck out Matt's latest book, A Modern Way To LiveExecutive Producer: Kate Taylor of Feast CollectiveProduction: Hannah PhillipsMusic: FatherGraphic Design: Tom Young Hosted on Acast. See acast.com/privacy for more information.

This week, guest presenter, Hugh Fearnley Whittingstall looks at how to make a case for policy change through the compelling stories of lived experience of poverty. Charities like the Food Foundation try to find solutions to the growing challenges facing the UK food system and present them to government and the private sector. But the work has to have impact. Marcus Rashford, Dame Emma Thompson and the young food ambassadors from the Food Foundation tell it how it is, while Dolly Theis of Dolitics argues that a policy merry go round makes any real and lasting change unlikely to be implemented.If you have lived experience of food insecurity and want to get involved in advocacy, do get in touch with the Food Foundation. Just click here to contact the Food Foundation team.Click here for more information on Tackling the Cost of Food Crisis presentation at Parliament and here for more on Sustain's Healthy Start campaign. Hosted on Acast. See acast.com/privacy for more information.

Start the last few days of January with a new addition of The Graham Norton Radio Show Podcast with Waitrose:This week on the show:Actor Mark Gatiss joins us in the studio to tell us everything about Russell T Davies' brand new ITV drama, Nolly.Chef Hugh Fearnley Whittingstall is back with a brand new cookbook, River Cottage: Good Comfort.Another chef and broadcaster, the lovely Andi Oliver is in to give us the lowdown on the brand new series of Great British Menu on BBC Two. Show Chef Martha has a quick chocolate treat and a tasty meatball recipe to share with usAnd we have another round of Guess The Guest! See if you can guess this week's mystery voice.And Graham and Maria solve a couple Graham's Guide problems. Hosted on Acast. See acast.com/privacy for more information.

Welcome to your next “plating” of Ask Jack, featuring the prodigious culinary talents of professional chef, writer, and OMSer Jack McNulty answering food and cooking questions from our community that inform their healthy Overcoming MS (OMS) lifestyle. You can submit your questions for Jack anytime by emailing podcast@overcomingms.org. Keep on reading for the key episode takeaways. If you're interested in more recipes from the Overcoming MS Program, take a look at the collection on our website. We have easy, intermediate and hard recipes, so there's something for all skill levels! Also, make sure you sign up to our newsletter to hear our latest tips and news about living a full and happy life with MS. And if you're new to Overcoming MS, visit our introductory page to find out more about how we support people with MS Bio Jack McNulty has been involved in food and cooking most of his life. He's walked many paths during his culinary journey, including transforming himself from an interested home cook to a professional chef with classical training. He has worked for talented and knowledgeable chefs in high-end restaurants in Switzerland, Italy, and France. Jack operated his own catering business and cooking school for 15 years, while also finding time to write about cooking. Jack's current activities include operating myfreshattitude.com – a website dedicated to providing healthy vegan recipes and useful vegan cooking instruction and techniques. He also writes and distributes a weekly international newsletter - VeganWeekly – to inspire people to cook healthy vegan food. Jack has followed the Overcoming MS lifestyle since 2009. He has actively worked on providing recipes and information to the Overcoming MS website, was the contributing editor to the OMS Cookbook, and authored the ‘Eat Well' chapter in the latest Overcoming Multiple Sclerosis Handbook.   Selected Key Takeaways Making your own veggie broth is easy and cost effective“A lot of people say, "Oh, you know, I don't have time to make my own vegetable broth." Well, vegetable broth takes all of, maybe, 30 minutes to make as you could put it together while watching a sitcom on TV in the background. It's one of those things that you can make in a large quantity, always have on hand, [and] you can freeze it easily. And it doesn't really require a huge effort. In terms of cost: probably not that much more significant than buying (stock) cubes and powder.” Use a large, heavy bottom pot to cook soup“[Thinking about the cooking pot], what I find really important is a heavy bottom. So stainless steel works really well. Thin bottom pots tend to develop hotspots and that will scorch ingredients on the bottom. That becomes very important when you're using things like lentils that like to sink to the bottom. If they grab onto one of those hotspots, they're going to scorch, they're going to burn and basically that will ruin the flavor of the entire soup.” An umami broth makes a great stew base“A stew basically is going to be the same as a soup, it just has a different amount of liquid in it. But if you wanted to make it that stick to your ribs kind of consistency, you need to have a very rich broth. And it needs to be something with color. So I make what I call an ‘umami broth' using dried mushrooms, mushroom powder, I use some soya sauce in there, and a little bit of miso in there. And it turns out very, very dark, and actually has quite a meaty flavor to it.” Related Links: Connect with Jack on social media  https://linktr.ee/jackmcn. Hugh Fearnley-Whittingstall's 9 Meals from Anarchy Overcoming MS compliant stock https://www.ninemealsfromanarchy.co.uk/vegetable-stock-paste/hughs-classic Recipe links mentioned in podcast: Umami Broth Vegetable Broth Brown Sauce with Mushroom Bourguignon Don't miss out: Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. If you enjoy Living Well with MS, please leave a 5-star review on Apple Podcasts or wherever you tune into the show. Feel free to share your comments and suggestions for future guests and episode topics by emailing podcast@overcomingms.org. If you enjoy this podcast and want to support the ongoing work of Overcoming MS, you can leave a donation here.

This week Gilly is talking the culture and politics of food with Hugh Fearnley-Whitingstall. His latest River Cottage book, Good Comfort is about tweaking our favoruite recipes with healthy extras, saving the pennies and losing a few pounds. It's also about food memories and generations of family recipes, rooting those cottage pies and weekend pancakes in who we are. And as we navigate our way through a douuble whammuy of climate and obesity crisis, it couldn't have come at a better time. But as we chatted on the day Liz Truss was just about to step down at PM, I suggested that he cou;dn't have known that the cost of living was going to add to those massive challenges Hosted on Acast. See acast.com/privacy for more information.

Free school meals should be given to 800,000 children living in poverty in England but who are not currently eligible to receive them, says a new campaign backed by famous chiefs such as Hugh Fearnley-Whittingstall and Jamie Oliver. The Feed The Future campaign claims expanding school meals to those households on universal credit has benefits which means the policy will pay for itself. The BBC's Nick Robinson spoke to Jamie Oliver about the benefits that would accrue from expanding the free school meal programme. (Image, Jamie Oliver, Credit, EPA, Will Oliver)

Catch up with writer, presenter, farmer, forager and campaigner Hugh Fearnley Whittingstall, 20 years after his first adventures into smallholding which inspired millions to grow their own, keep chickens and live the good life. Plodcast regular Annabel Ross heads to River Cottage HQ on the Dorset/Devon border to walk around the farm and learn how Hugh's new book River Cottage Good Comfort offers healthier – and tastier – takes on classic country dishes. There are plenty of adventures along the way – including meetings with strange squashes, hungry pigs and a Hugh-special picnic.Contact the Plodcast team and send your sound recordings of the countryside to: editor@countryfile.com. If read out on the show, you could win a Plodcast Postbag prize of a wildlife- or countryside-themed book chosen by the team.Visit the Countryfile Magazine website: countryfile.comPPA Podcast of the Year! Hosted on Acast. See acast.com/privacy for more information.

River Cottage's Hugh Fearnley-Whittingstall talks to Kate about his early cooking influences and recipes; his career struggle after leaving River Cafe; campaigning to promote healthier eating and his new book River Cottage Good Comforts.White Wine Question Time with Kate Thornton is the podcast that brings together well-known guests to answer three thought-provoking questions over three glasses of wine. Discover the friendships behind the entertainment headlines, and listen in on their conversations for a side to the celebrities you've never heard before. Listen on Apple Podcasts, Spotify or wherever you get your podcasts, and follow on Instagram (@whitewineqt) & Twitter (@WhiteWineQT) to keep up to date with the latest guests, news and more. Hosted on Acast. See acast.com/privacy for more information.

Season 14 of the Plodcast is all about mindful explorations of wild places – so you can get close to nature and feel like you're walking in wild places, even if you're stuck at work or on the commute. Come with us to the wild islands of Seil, Tiree and Anglesey as well as the New Forest and the Welsh Borders. Plus we have special guests including Hugh Fearnley Whittingstall and Leif Bersweden as well as music from The Unthanks and the Proclaimers. So join the Plodcast team of Fergus, Jack and Hannah for a brief preview of the wonders to come. Contact the Plodcast team and send your sound recordings of the countryside to: editor@countryfile.comThe Plodcast is the nature and countryside podcast from BBC Countryfile MagazineVisit the BBC Countryfile Magazine website: countryfile.comPPA Podcast of the Year! Hosted on Acast. See acast.com/privacy for more information.

How are you feeling today? Often when we ask people that question, they reply ‘not bad', or ‘could be worse'. But what would make us feel ‘perfect'? Maybe we could live better by being healthier, less stressed, more motivated – but how?你今天感觉如何？通常当我们问人们这个问题时，他们会回答“还不错”，或者“可能会更糟”。但是什么会让我们感觉“完美”呢？也许我们可以通过变得更健康、压力更小、更有动力来生活得更好——但是如何呢？Of course there are many remedies for improving our mental health, but sometimes there are small and simple solutions to help improve our wellbeing. It's something the BBC TV programme Easy Ways to Live Well has been looking at. It suggested several ‘health hacks' which the programme's presenters tried and gave their ‘seal of approval'. And maybe they could help us too.当然，有很多补救措施可以改善我们的心理健康，但有时也有一些小而简单的解决方案可以帮助改善我们的健康。这是 BBC 电视节目 Easy Ways to Live Well 一直在关注的内容。它建议了几个“健康黑客”，节目的主持人尝试了这些“健康黑客”，并给出了他们的“批准印章”。也许他们也可以帮助我们。Firstly, to tackle putting on weight and to cut the calories, the programme found sniffing peppermint stops our craving for a snack. Presenter, chef and writer Hugh Fearnley-Whittingstall says “a scientific theory called ‘mutual competition' shows that a strong smell can distract our brain from the food we're thinking about.”首先，为了解决体重增加和减少卡路里的问题，该计划发现闻薄荷可以阻止我们对零食的渴望。主持人、厨师和作家 Hugh Fearnley-Whittingstall 说：“一种叫做‘相互竞争'的科学理论表明，强烈的气味会分散我们的大脑对我们正在思考的食物的注意力。”If your addiction to your smartphone is getting you down, it's suggested that turning your phone screen grey helps you reduce screen time because a black and white screen becomes less attractive to look at. With recent studies showing our phones can make us 26% less productive and increase our stress, it seems like a no-brainer to try this ‘dim' idea.如果您对智能手机的沉迷让您情绪低落，建议将手机屏幕变灰有助于减少屏幕时间，因为黑白屏幕看起来不那么吸引人。最近的研究表明，我们的手机会使我们的工作效率降低 26% 并增加我们的压力，尝试这种“暗淡”的想法似乎是不费吹灰之力。Fancy a swim in ice-cold water? Well, the BBC programme found a daily dip in freezing water gets you used to the stress of doing it and therefore prepares you for other life stresses. And another way to ‘chill out' is to leave your smartphone at home, immerse yourself in a forest, and breathe in the fresh air. Forest bathing is the perfect tonic for the stresses of urban life.想在冰冷的水中游泳吗？好吧，英国广播公司的节目发现，每天泡在冰冷的水中会让你习惯这样做的压力，从而让你为其他生活压力做好准备。另一种“放松”的方式是将智能手机留在家中，沉浸在森林中，呼吸新鲜空气。森林浴是缓解城市生活压力的完美补品。Other life-improving ideas included things such as singing to reduce pain and fidgeting more to get away from our sedentary lives. But whatever therapy we choose to adopt, it seems any change to our lifestyle can help improve our body and mind.其他改善生活的想法包括唱歌以减轻疼痛和坐立不安以摆脱久坐不动的生活。但无论我们选择采用何种疗法，似乎对我们生活方式的任何改变都有助于改善我们的身心。词汇表motivated 有动力的remedy 疗法mental health 精神健康状态wellbeing 健康hack 好的建议seal of approval 认可calorie 卡路里craving 渴望，渴求get someone down 让某人感到沮丧productive 有效率的no-brainer 容易处理的问题dip 游泳chill out 放松immerse 沉浸在……forest bathing 森林浴tonic 滋补剂fidgeting 坐立不安sedentary 久坐不动的therapy 疗法

This week, Gilly is with Gelf Alderson, executive chef at River Cottage and Hugh Fearnley Whittingstall's main man to talk his new book Great Salads.You know you're going to get quality food chat when it comes from River Cottage, and after playing captain's mate there for the last 10 years, Gelf is still pulling rabbits out of the bag. Literally. Gilly asks him what makes a River Cottage chef then, now and as we continue to look for ways to eat amazing food to save the planet.Don't forget that Leiths Online is offering a discount for Cooking the Books listeners. To get 10% off the Essentials online course that Gilly is on, go to leithsonline.com/courses/essential-cooking , click ‘enrol' on course page and apply the code: GILLY10 at checkout: And if you fancy a Free Hollandaise mini-course, sign up for a Workshop account or login at: app.workshop.ws/profile and click ‘Redeem Coupon' on the sidebar. Enter code GILLYSGIFT and click redeem. See acast.com/privacy for privacy and opt-out information.

I must admit, in my ignorance I had always thought that "organic farming" was an alternative response to modern farming.  But this week Pammy Riggs sets me and the record straight.  The term "organic" is misleading.  For thousands of years, human beings have farmed without chemicals - call that organic is you wish - and then in modern times the chemicals were invented to increase yield.  Organic farming is simply farming like it's always been done.She should know - she and her husband bought a plot of land decades ago in Devon and set about developing a livestock farm. When she discovered that homeopathy was effective in keeping her children healthy, she tried it on the animals with fabulous results.  Her pioneering farming methods - called the Positive Health Management System - were born and lead to numerous awards including Organic Business Person of the Year.Pammy is currently working with Whole Health Agriculture to offer this system to farmers of today.  It's all about balance - you look after your animals and they will look after you.  Why is this even relevant?  Because chemical farming is no longer sustainable, she explains.   It's in all our interests, surely, that what we put into our bodies is produced healthily and responsibly.  And farmers can be empowered to farm from the heart (and not the wallet).Pammy is a passionate farming advocate and positive about future food production.  Things must change and the solutions are already available.  Join us in learning what these are, and why Hugh Fearnley-Whittingstall calls her "the chicken whisperer"!Find Pammy on LinkedInBooks by Pammy are available at Waterstones and on Amazon:Keeping Chickens for DummiesGrowing Your Own Fruit & Veg for DummiesStoring & Preserving Garden Produce for DummiesSpace for Farming

Hello! We are back with another BONUS episode for you!My guest today is Surprise! We are back with another BONUS episode for you!My guest today is Hugh Fearnley-Whittingstall. Hugh is a chef, broadcaster, food writer and campaigner. The nation first got to know Hugh in 1997 with his TV show “A Cook on the Wild Side” in which he ate roadkill and all that the countryside's hedgerows had to offer. And then a year later through his River Cottage series and books filmed at the river cottage estate on the Devon / Dorset border. In fact he's now done more than 20 cookery shows and he's also tackled powerful issues in his documentaries like obesity, the illegal wildlife trade, fishing and the war on plastic. He has an uncompromising commitment to seasonal and ethically produced food and his concern for the environment has inspired a vast and loyal fanbase. You may even have whipped up something delicious based on one of his recipe books as he is a multi award winning writer and the Author of numerous best selling cookbooks committed to seasonal and ethical food--Thank you to our sponsor Cooks Matches. Find them on Instagram @cooksmatches and head to their website www.cooksmatches.co.uk to find out more.--Thank you for listening!If you don't already and you would like to, then do come and follow me on Instagram @desertislanddishesYou can sign up for the newsletter and find a whole host of different recipes at www.desertislanddishes.co See acast.com/privacy for privacy and opt-out information.

Clive Anderson and Arthur Smith are joined by Tom Jones, Hugh Fearnley-Whittingstall and Cariad Lloyd for an eclectic mix of conversation, music and comedy. With music from Sarah Jane Morris and Scrimshire.

Episode Nine takes us down a path very familiar to Richard. That of gathering, focusing on edible plants and funghi. Finding food is a skill which is in our DNA, it is one of the driving factors behind our existence today, our ancestors survived because they learned how to identify food.Foraging can be safe and it can provide a large portion of food in your diet, or supplement your rations when you are out. It can also be deadly, and it is important to fully acknowledge the risks and be prepared to put in the effort to learn about what you plan to eat. Although there are some incredibly nutritious plants available, none should necessarily be relied upon in advance for providing food unless you can be certain that they will be at your location and uncontaminated. Remember, you can also join our burgeoning community over on the Discord server for Modern Outdoor Survival: https://discord.gg/SqG9ghFuUR LinksA Cook On The Wild Side by Hugh Fearnley-Whittingstall - https://www.amazon.co.uk/Cook-Wild-Side-Hugh-Fearnley-Whittingstall/dp/0752211153Shroomify app - https://shroomify-mushroom-id.en.aptoide.com/app

Recorded at the launch of Taste East Devon, Martin Hesp talks to the movers and shakers behind a new group set up to promote the food and drink of one of the most beautiful and fertile areas of the UK - interviewees include Hugh Fearnley-Whittingstall, chef Michael Caines and many others

A podcast for English learners!  Improve your listening skills, practice your pronunciation, learn new vocabulary!     This episode, it's just me again!  A short and sweet episode before I take a short break...     Whether you're a good cook or a bad cook, why not follow a recipe in English?   My recommendation is Chocolate Brownies by the British chef Hugh Fearnley-Whittingstall (link attached)!      Pronunciation tip = making the difference between the / w / and / v / sounds.     Presenter = Sam @_emaileng (Twitter, IG), @emaileng (TikTok)     Music = "Baby Bloodheart" by Mara Carlyle  @MaraCarlyle    www.maracarlyle.bandcamp.com      Artwork = Penny Rossano  @pennyrossanomusicart (IG)   www.pennyrossanoillustrations.com      Chocolate Brownies: https://www.theguardian.com/lifeandstyle/2011/jun/04/brownie-recipes-hugh-fearnley-whittingstall      

Thanks as usual to purple planet for the music! Huge thanks to Tim Parton for taking part. Tim chose  The River cottage Family cook book by Hugh Fearnley Whittingstall  as his book and he will imbibe an IPA or a punchy Malbec whilst reading it.  He is also the Third Tim to appear on the show! 

Hilary Harper and Paul West at the Wheeler Centre Paul West – ‘Australia's Hugh Fearnley-Whittingstall' – is a homegrown champion in more ways than one. The former Vue De Monde chef, and host of River Cottage Australia, is a sustainable food advocate – and he wants to show you that you can grow and cook your own food, wherever you are, however much space you have. For West, growing, cooking and sharing food with your loved ones is a powerful act. ‘It's personal, local action that empowers us when global problems can leave you feeling powerless.' The chef, who trained in hatted restaurants, now offers practical advice on everything from building a ‘no dig' garden, bee-keeping and knife-skills, to simple and delicious recipes for common veggies that you've grown yourself, and even throwing a backyard harvest festival. It's all in his new book, The Edible Garden Cookbook & Growing Guide. In this event, West speaks with Hilary Harper about how growing and eating locally has an impact well beyond our backyard.Support the Wheeler Centre: https://www.wheelercentre.com/support-us/donateSee omnystudio.com/listener for privacy information.

To see the New Year in, Gilly Smith finds out how to get the best out of your January without giving up a thing. She dines at London's largest vegan banquet with Joanna Lumley, Hugh Fearnley-Whittingstall, Philip Lymbery and members of London's oldest networking group, Women in Advertising, Communications, London, and finds out how to be Completely Perfect in the kitchen with food writer, Felicity Cloake. She's got a slice of well-being coach, Jasmine Hemsley's Ayurevedic life, and reports from the Slovenian Dolomites on why natural wines are good for the planet. Plus the best cheese fondue ever with Livy in the delicious. Test Kitchen. Hosted on Acast. See acast.com/privacy for more information.

This week Gilly Smith has more from Steven Lamb, Hugh Fearnley Whittingstall's second in command at River Cottage, and the author of its latest handbook Cheese and Dairy. He tells her about the farm behind the TV series, and how cheese-makers are rebranding bacteria as the new hero of British artisan food. Hosted on Acast. See acast.com/privacy for more information.

In 1974, Derek Cooper set off on a hunt - for BBC Television - around Britain to discover what was left of its regional foods and traditional ingredients. Forty years on, Dan Saladino revisits that series, called "A Taste of Britain" - to meet some of those involved, their descendants, and to find out what happened after these food traditions, many of which at the time were on the wane, were recorded for the cameras.In the first of a three-part special summer series, Dan starts his own food journey in Dorset. He'll share stories with Hugh Fearnley-Whittingstall, Mark Hix, and go on the trail of some long-hidden buried fungi, as well as an oddly elusive cheese: the Dorset Blue Vinny.Presenter: Dan Saladino Producer: Rich Ward.

With digital publishing evolving at a blistering pace, Sheila Dillon investigates the future of the printed cookery book.Andrew Webb is a food journalist whose work spans the online and printed worlds. He is the author of 'Food Britannia', which just scooped the Guild of Food Writers award for Food Book of the Year, and also edits a food website. To find out where things are moving in the world of the food book, The Food Programme sent him to meet five key players in the world of food, books and publishing.Antony Topping is a literary agent, whose clients include Hugh Fearnley-Whittingstall and Thomasina Miers. Mary-Clare Jerram is a Publishing Director at Dorling Kindersley, looking after both digital and print editions. Ian Malone runs a company specialising in food apps for phones and tablets. Andrew also meets Dr Peter Ross, Principal Librarian at the Guildhall Library, home to the largest collection of food books in any UK public library - and lastly, Hardeep Singh Kohli is a broadcaster, author and is passionate about food.Sheila is joined in the studio by Neill Denny, Editor-in-Chief of the book industry magazine 'The Bookseller', Kerstin Rodgers - aka MsMarmitelover - food blogger and pop-up restaurant pioneer, and Ben Ebbrell, who cooks and presents on the Sorted food site.Producer: Rich Ward.

In this special programme Sheila Dillon launches the search for this year's winners of the BBC Food & Farming Awards.Sheila is joined by Michelin-starred chef Angela Hartnett to catch up with some of the recent winners and nominees. With insights from last year's winners of the Best Food Producer award - Loch Arthur Creamery - to the Best Market - Bolton - we hear why the awards make a real difference.Valentine Warner and Pete Brown, both new to the judging team this year, give their take on the Drinks Producer and Market categories, and Hugh Fearnley-Whittingstall, also a winner in 2011, explains why these awards really do matter.Producer: Rich Ward.

Mark Bittman is a high-profile figure in the United States. He's the chief food writer for the New York Times, a broadcaster, and a bestselling author.Keen to understand the differences between the British and American food systems, one day he made a call out of the blue to Sheila Dillon. Once in London, he fixed up meetings with Jamie Oliver, Hugh Fearnley-Whittingstall and Arthur Potts Dawson.The Food Programme joins Mark on his personal journey into the world of the campaigning chef.Produced by Rich Ward.

Kirsty Young's castaway is the food writer and cook Hugh Fearnley-Whittingstall. Famous for making paté out of placenta and dining on such delicacies as squirrel and rook in his TV programmes, he has made a name for himself as a cook on the wild side. So perhaps it is not surprising that his first ambition was not to spend his life inside a kitchen but in the great outdoors because, he says, he 'wanted to be David Attenborough'.A stint in the renowned River Cafe in London, however, set him on his way to establishing his own waterside haven for food lovers, his River Cottage in Dorset. From there, he has followed his passion for the environment by campaigning for ethically-produced food, including championing a creature not normally given time on our small screens - the humble supermarket chicken.[Taken from the original programme material for this archive edition of Desert Island Discs]Favourite track: Love Reign O'er Me by The Who Book: Moby Dick by Herman Melville Luxury: Full set of Scuba gear.