From cocktail bars to coffee cups to the fields of Britain, this episode, presented by Melissa Hemsley, tracks the frontier of bean innovation. World-renowned bartender Ryan Chetiyawardana (aka Mr Lyan) reveals how caramelised beans unlock unexpected dessert-wine flavours, while Koppie's beanless “coffee” convinces Brighton taste-testers who can't quite place what they're drinking. Kew's Dr Caspar Chater and young farmer Anna Wylie make the case for beans as a genuine answer to climate volatility in British agriculture.
In this episode:
● The blackened bean technique that turns haricots into dessert-wine flavours
● Beanless “coffee” that fooled a Brighton taste test
● Why climate change could make Britain a chickpea and lentil country
● The business case for British-grown fava bean protein
Featuring: Ryan Chetiyawardana (Mr Lyan), Daan Raemdonck (Koppie), Dr Caspar Chater (Kew), Anna Wylie (UK Youth Food & Farming Forum), Adam Palmer (Honest Bean), Paul Donegan (Atura Proteins).
Produced by Gilly Smith.
Click here for more information on Bang in Some Beans, and here for all the recipes in the series.
Click here for series 1 of Bang in Some Beans
Produced by Gilly Smith
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