La Dolce Vita 2007. The Italian-themed food exhibition at Olympia and we loved it!

Ever wondered how over 5,000 people are fed at sea? Chef Henrique Sparrow on "Navigator Of The Seas" tells us how 230 galley staff produce 106 tons of food every 4 days. The detail and military precision of feeding such numbers is fascinating...

In the late 1970s Johnny Noble, laird of Ardkinglas, and marine biologist Andy Lane succeeded in growing oysters in the waters of Loch Fyne. From the humble beginning of a roadside stall by the shore, the venture grew and grew. Andy Lynes interviewed Virginia Sumsion, Marketing Manager for Loch Fyne and niece of founder Johnny Noble.

How do you invent a completely new cheese? Mary Quicke of Quicke's in Devon, talks to Talking of Food about AlpenCheddar, a completely new cheese made by an innovative process.

With his usual infectious energy and enthusiasm, Reza Mahammad tells us how a trip to Durban in South Africa inspired one of the dishes in his beautiful new book, Reza's Indian Spice: Eastern Recipes for Western Cooks.  And then he shows us how it's done!

Camilla Barnard, champion of all things oaty and purveyor of some very fine breakfast foods, got together with packaging guru Tessa Stuart to talk to us about the challenges of packaging… what messages does it send out, how does it behave on the shelf, does it grab you and do you grab it? For a start-up company, your packaging may be the only marketing tool you have...

In March 2009, in a small backwater near Hammersmith, a copper pot still, the first in London for almost 200 years, was born and christened Prudence. Sam Galsworthy and his partner, Fairfax Hall, together with master distiller Jared Brown, were the driving force behind what became a multi-award winning gin known as Sipsmith. This is Sipsmith's story (with a nod of thanks to Stanley Kubrick's '2001- A Space Odyssey').

In the 1950s Grimsby was the largest fishing port in the world.  As a result of the Cod Wars with Iceland, this once great industry has been decimated over the last fifty years. The docks, once bustling, are now desolate and left to crumble.

This film is a short tribute to the men who manned the trawlers in all weathers and conditions.