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2:30pm Thursday 6th June 2013
Barry Nelson rolls back the years at a village pub and finds it will soon be the landlord’s last orders.
10:49am Thursday 23rd May 2013
Peter Barron relives childhood memories in Whitby and tries a restaurant celebrating an anniversary.
2:57pm Thursday 16th May 2013
Nigel Burton finds decent pub grub at a windswept location on the North York Moors
5:05pm Friday 10th May 2013
The perfect place for seafish and chips is the award-winning Fusco’s of Whitby. Jenny Needham tested its reputation.
2:41pm Thursday 2nd May 2013
Peter Barron follows a recommendation from a trusted source and tries out a revived pub and restaurant in a North Yorkshire village.
3:19pm Thursday 25th April 2013
Barry Nelson tackles the journey to The Carlbury Arms, at Piercebridge, and comes away enriched.
4:27pm Friday 19th April 2013
Jenny Needham risks meeting the ghost of Dracula to test out celebrated seafood restaurant Green’s of Whitby.
4:20pm Monday 3rd June 2013
Forget socks and slippers and instead treat dad to some tasty grub this Father’s Day. Simon Cave, author of new cookery book Manly Food, gives Keeley Bolger a taste of what men want on their plate
5:08pm Friday 31st May 2013
The British asparagus season is in full swing, but hurry – there are only six weeks left until it’s off the shelves, says Keeley Bolger.
11:14am Monday 20th May 2013
Food writer Elizabeth David would have turned 100 this year. As a collection of her recipes is published, her former editor, Jill Norman, tells Keeley Bolger how her late friend continues to influence British tastes
10:50am Monday 13th May 2013
Once a Eurovision hopeful, chef Donal Skehan is nowadays happier cooking than singing. Keeley Bolger meets the Junior MasterChef presenter.
11:48am Monday 29th April 2013
Marcus Wareing is one of many celebrity chefs who’ve teamed up to encourage children into the kitchen. He tells Keeley Bolger why he’s so passionate about the project.
11:13am Monday 22nd April 2013
Would it surprise you to learn that tomatoes have aphrodisiac properties? At least, that’s what the French thought – they called them pommes d’amour, or love apples