This week we've been along to Oast to Host, an artisan bakery near Tonbridge which is completely wheat and gluten free and is known for their award-winning pastry. Sally Black and Claire Forster joined us in the studio, where we got to try some of their produce.
This week we've been along to Greensand Ridge Distillery, an award-winning carbon neutral company that makes gins, rums and fruit brandies. Will Edge also joined Kristina and Louisa in the studio to talk more about the distillery.
This week Cameron is joined by Produced in Kent's 2018 Young Chef Cameron Jones to talk food, inspiration and ambition.
No need for advent calendars today as chocolatiers The Food Lab Inc. came to visit our studio to tell us why, for them, life like a box of chocolates.