Latest content in edits

21 February 2025

We speak to restaurateur Amy Poon about the legacy of her parents’ iconic Chinese eatery, Poon’s Wontoneria, in London. Also on the programme: we head to Finland to investigate how increasing global prices are affecting the…

14 February 2025

We journey down the banks of the Danube to get a taste of Eastern European cuisine with Romanian food writer Irina Georgescu. Plus: Paige Reynolds heads to Leydi, a new Turkish opening in London and Maisie Ringer explores…

7 February 2025

This week we’re appreciating the effects that time has on some of our favourite dishes and ingredients. We sit down with Ryan Walker, head of fermentation at zero-waste restaurant Silo, in London. Then: Angelica Jopson…

31 January 2025

We meet Diana Militski, the founder of Kinkally, a restaurant in London championing a modern approach to Georgian cuisine. Then: Michael Booth is at Europe’s biggest food-supplier trade fair in Lyon to get a preview of the…

24 January 2025

We speak to the man whose passion for cooking with fire has been fuelling one of the world’s best restaurants – Burnt Ends in Singapore. Also on the programme: we trace the journey of Hong Kong noodles to London and speak…

17 January 2025

It’s only natural to spend time reflecting on your habits at the beginning of the new year – and that includes eating and drinking too. In this episode we speak to the author tracing the philosophy of food systems around…

10 January 2025

We meet author Ben Mims to flick through his new book, ‘Crumbs’, which traces the history of cookies and biscuits from around the world. Also in the programme, Monocle’s Petri Burtsoff is in Tallinn to try a newly opened…

3 January 2025

Monocle’s Chiara Rimella looks back at a delicious 2024.

27 December 2024

Monocle’s Chiara Rimella looks back at a delicious 2024. This week we reflect on our favourite drinking and dining books of the year.

20 December 2024

We celebrate the season with an episode dedicated to the joys of eating in winter. First up, we get the scoop on why a successful London restaurant is expanding into serving up ice cream. Then: we’re in Singapore to learn…