Despite having experienced food poisoning numerous times, Matt still loves oysters! He shares everything there is to know about these fascinating molluscs, from their unusual biology to their long history as a much-loved food. Despite having no head, oysters' bodies are covered in eyes and they can even change sex during their lives.

Olly shares the fascinating history of Chartreuse, how and where it originated, the secrets behind its closely guarded recipe, and the best ways to drink it. Straight from the fridge, neat, over ice, lengthened with water, in cocktails, with hot chocolate or even as a sorbet. You decide!

Green Chartreuse – 55% ABV. Powerful, herbal and intense.

Yellow Chartreuse – 40% ABV. Softer and more mellow.

This week’s Wildcards bring more listener questions, including where to take a meat-loving and vegetarian couple for a special weekend in London, and the best hangover cures.

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Matt explores the fascinating history of fish and chips, from Jewish immigration and the origins of fried fish to its role in wartime Britain and even the D-Day landings. And no plate of fish and chips is complete without the condiments! Matt shares his super-simple, super-delicious curry sauce recipe for you to try at home.

Meanwhile, Olly makes the case for why beer deserves to be taken just as seriously as wine, exploring its extraordinary history stretching back thousands of years.

They also uncover some of the unusual ingredients that have found their way into beer over the centuries and tackle the question: is beer suitable for vegetarians? Plus, they discover the bizarre historical drink known as cock ale. Probably best not to try that one at home!

And, of course, Olly brings along two very different beers for Matt to try.

🍺 THIS EPISODE'S BEERS Augustiner Lagerbier Hell (500ml) | £3.40 | 5.2% ABV A traditional German lager with upfront sweetness and a perfectly balanced, dry, bitter finish. Beak Brewery Parade IPA (440ml) | £5.65 | 6% ABV Combining London Fog yeast with Beak's favourite hop varieties, this IPA delivers fruity bubblegum flavours of mango, orange peel, pineapple and ripe flat peaches.

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SECRET LIFE OF FOOD PODCAST IS HERE! 🍽️🥂

Matt Tebbutt and Olly Smith have been mates for over 25 years. In that time, they’ve eaten, drunk and tasted their way around the world, picking up plenty of stories, strong opinions and a few questionable food habits along the way.

The Secret Life of Food isn’t just two experts sitting around telling you what you should eat. It’s two old friends who know their stuff, love food and drink, and aren’t afraid to disagree.

They’re diving into two iconic Japanese food and drink traditions: Wagyu beef and sake. Matt explores the history and genetics behind Japanese Wagyu, why it can be so expensive and whether it really lives up to the hype. Olly turns his attention to sake, exploring its 2,000-year history, how it’s made and why it’s actually more closely related to beer than wine. And sake isn't just for sushi. The pair explore some unexpected pairings, including smoked fish, ham, cheese, tomatoes, mushrooms, charcuterie and Wagyu.

Sponsored by All (Good) Things. Wines made for celebrating all the good things in life. Find in Tesco, Asda, Morrisons, Amazon and more...

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New episodes every Thursday.

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