British wine and the best fish for the barbecue: listen now

This week, I head to the Bolney Wine Estate in Sussex to taste wine made using the bumper crop from last year’s stupendous summer. We also discover how leftover grape juice from vineyards is repurposed to make Foxhole gin.

I meet the doctors and medical students learning to cook at Westminster Catering College. I also garner advice, from the Urban Fishmonger, on how to cook fish on the barbecue.

Food writer, Selina Periampillai gives us a taste of her Mauritian home and Bake Off’s Benoit Blin takes us to work at Le Manoir aux Quat’ Saisons to find the passion behind the pastries.

Listen here:

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