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Article

Go ape

See no evil, hear no evil and you know the rest – what we’re trying to get at is that the advent of the Year of the Monkey is a very positive development. Peel a banana, grab a friend to groom and find out why.

Article

Thinking ahead

Roman roads that still lead the way, the future of the EU, the sheer pleasure of swinging an axe and a few more subjects to fire up your imagination and get you talking in 2016.

Radio

The Menu, 216

Friday 4 December

We get a taste for a Madrid pop-up that introduces regional culinary talents from all over Spain to a wider audience. We also discover Our/Vodka, an alcohol brand that aims to be global and local at the same time. Plus: the…

Radio

The Menu, 215

Friday 27 November

We hear about a new initiative that aims to bring life back to Paris’s restaurants after the terrorist attacks. We also get some tips for food-beer pairing from Stephen Beaumont. Plus: the best of South Tyrol’s wines.

Radio

The Menu, 214

Friday 20 November

South Tyrol is one of the oldest wine growing regions in Europe. However, the boost in quality during the last decades has been tremendous. Hear from local wine makers how they see the future of their products - and what…

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Article

Stuff in your stocking

From tips for an office overhaul to suggestions for a stuffed pantry, we're recommending a few additions to your kitchen, garden and even your toolbox. We've got ideas by the pallet-load.

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Article

All over the shops

Whether you want to prettify yourself in Portland, buy a clutch of books in Helsinki or snag some shoes in Singapore, our selection of retailers has you covered – and if Christmas gifts are on the agenda, head to Berlin fo…

Radio

The Menu, 213

Friday 13 November

We discover how Bangkok’s brewers push the boundaries of beer despite onerous regulation. We also talk to star chef Enrique Olvera about the gems of Mexican cuisine. Plus: business tips from Brewdog founder James Watt.

Radio

The Menu, 212

Friday 6 November

We visit a new wine store in London that is dedicated to New Zealand’s wines, hear tips from gin expert Aaron Knoll and discover a new condiment brand hoping to change public perception of ketchup, mustard and mayo.

Radio

The Menu, 211

Friday 30 October

Magnus Nilsson of Fäviken tells us about ‘The Nordic Cookbook’, a massive release that reveals what the world still doesn’t know about cooking heritage in northern Europe. We also learn how one chef is trying to bring peace…

Radio

The Menu, 210

Friday 23 October

We look at a bakery in New York that introduces talented migrants to the skills of artisanal bread-making, hear how a London pop-up is going international and interview Peru’s top chef Virgilio Martinez.

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Article

Dished up

We spread the news about a Parisian bakery that combines a contemporary interior with traditional pastries and a café in Istanbul that hopes to turn the city’s tea-drinkers onto coffee. In England, of course, the time…

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