Takeaway Food

Available for over a year

Sheila Dillon explores the new breed of 'Take away' that's providing healthy fast food using the finest locally sourced ingredients. She visits a small chain of beach cafes in Devon and Cornwall and a chain of take aways in the heart of London. How do they do it? Sheila visits the Venus Beach Café at Blackpool Sands and talks to Mike Smith Sheila visits the Well Hung Meat Company and talks to owner Geoff Sayers and manager Graeme Roy. Sheila visits Occombe Farm outside Paignton, set up on a site of special scientific interest on land managed by the Torbay Coast and Countryside Trust. She talks to Dominic Acland who is in charge of the whole enterprise. Sheila talks to Henry Dimbleby, one of the three founders of fast food takeaway, Leon. Sheila visits Andy Maunder of Lloyd Maunder, West Country growers and producers of The Devonshire Red, specialist poultry.