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The Kitchen Cabinet

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Jay Rayner hosts a culinary panel show packed full of tasty titbits.

Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.

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The Kitchen Cabinet: Series 2

The Kitchen Cabinet: Series 2: Episode 2

Episode 2

Series 2

BBC Radio 4 - The Kitchen Cabinet, Series 2, Episode 2

Jay Rayner presents a show from Brighton, talking about ice cream beyond the seaside cone.

From Brighton, with a panel featuring Scottish-Indian fusion chef Angela Malik, cook and writer Henry Dimbleby, food scientist Peter Barham, and Masterchef winner Thomasina Miers.

Jay Rayner presents episode two in the series of BBC Radio 4's food panel show. Each week, the programme travels around the country to visit interesting culinary locations and answer questions from local food-loving people. Recorded in front of a live audience, The Kitchen Cabinet is aimed at anyone who cooks at home, not just the experts.

In this programme, The Kitchen Cabinet is in Brighton. As well as talking about ice cream beyond the seaside cone, the team takes questions on all aspects of cooking. 

The panel this week features: Angela Malik, the Scottish-Indian fusion chef and entrepreneur; Henry Dimbleby - cook, writer, and co-founder of Leon restaurants; Peter Barham, the food scientist who has worked with Heston Blumenthal; and Thomasina Miers - 2005 Masterchef winner and co-founder of Mexican street-food chain Wahaca.

The show is witty, fast-moving, and irreverent, but packed full of information that may well change the way you think about cooking.

Food Consultant: Anna Colquhoun


Produced by Robert Abel and Darby Dorras
A Somethin' Else Production for BBC Radio 4.

BBC Radio 4

Intelligent speech, the most insightful journalism, the wittiest comedy, the most fascinating features and the most compelling drama and readings anywhere in UK radio.

Jay Rayner presents a food panel show. Each week the programme travels round the country, visiting interesting food locations, and meeting local food-loving people

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