Ö÷²¥´óÐã

Two months since the Coronavirus crisis first started here, how has the food and hospitality industry adapted and responded, and how have we adapted in our own homes? Ö÷²¥´óÐã baking has become huge, with reports of flour shortages and social media awash with images of sourdough and soda farls. Kim talks to two bakers, one modern, one traditional, for a few tips on the perfect loaf. Plus leftovers – with people limiting their time in shops, have we become more conscious than ever of using every last item in the fridge, and could our attitudes to food waste change long term?

Outside of the home, it’s been a devastating couple of months for many in the hospitality industry. Kim brings together some of our top chefs and restauranteurs to discuss life after lockdown – how will restaurants get back in business, and what might that future look like?

For others, including many takeaways and food delivery businesses – there’s never been a busier time. Kim talks to local businesses who have adapted and innovated at short notice to find themselves more in demand than ever before.

And with summer upon us, the season of barbeques and salads, Kim invites a chef to talk us through an easy-to-prepare seasonal dish to brighten up our days.