Swindon

Swindon

From The Kitchen Cabinet by BBC Radio 4

May 5, 2026 · 28 min

About this episode

Jay Rayner and a panel of chefs discuss various food topics including roast pork and canned tuna at the Swindon Arts Centre.

Jay Rayner is joined by chefs, cooks and food writers, Tim Hayward, Lerato, Melissa Thompson and Angela Gray at the Swindon Arts Centre to talk roast pork, tuna and the items they would add to a railway buffet. With Swindon’s pig‑hill roots in mind, the panellists explore what makes the perfect roast pork, from choosing the right cut to methods of achieving proper crackling. They also discuss how cheesy a cheesecake should really be, whether steaks should be thick or thin, and relive some discomfort as they describe the foods that they feel should never be eaten cold. And, as World Tuna Day approaches, opinions are divided on canned tuna, with the panel debating oil versus brine and offering ideas to take this ingredient far beyond the realms of tuna mayo and pasta bakes. Producer: Dan Cocker Assistant Producer: William Norton A Somethin' Else production for BBC Radio 4

People in this episode

Host: Jay Rayner

Guests: Tim Hayward, Lerato, Melissa Thompson, Angela Gray

Topics covered

  • roast pork
  • canned tuna
  • cheesecake
  • steaks
  • railway buffet

Keywords

  • roast pork
  • canned tuna
  • cheesecake
  • steaks
  • railway buffet
  • World Tuna Day
  • food discussion

Mentioned in this episode

Organizations: Swindon Arts Centre

Places: Swindon

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