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Radio

The Menu, 527

20 May 2022

We head to southern Ireland to learn about some old methods for smoking fish that are winning over new fans. We also take a look at Italy’s wine industry and how UK embassies are finding soft power through food.

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Radio

The Menu, 526

13 May 2022

Israeli top chef and restaurateur Assaf Granit talks about how he created his successful restaurant empire. Max Tobias, founder of London’s Dusty Knuckle bakery, talks us through his business that supplies sourdough to many…

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Radio

The Menu, 525

6 May 2022

Top Portuguese chef Nuno Mendes on his new London restaurant Lisboeta and why the feeling of community should play a bigger role in the hospitality industry. Also in the programme: new trends and roasts at the Helsinki…

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Radio

The Menu, 524

29 April 2022

Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your…

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Radio

The Menu, 523

22 April 2022

Nancy Silverton, one of the most successful chefs, restaurateurs and authors in the US, offers her take on great hospitality. Also on the programme: an artisan food market in Barcelona that’s enjoying a post-pandemic bounce…

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Film

Monocle preview: May issue, 2022

21 April 2022

Monocle’s latest issue sets out the benchmarks (and benches) for a better world as we put the 50 recipients of this year’s Monocle Design Awards in the spotlight. Elsewhere, we visit the rugged terrain of northern Norway…

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Radio

The Menu, 522

15 April 2022

We visit Bologna’s inaugural Slow Wine Fair, hear from Oslo’s culinary mastermind Esben Holmboe Bang and leaf through ‘Serviette’, a new magazine celebrating the best in food and drink.

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Radio

The Menu, 520

1 April 2022

Racing driver Jenson Button’s foray in the spirits business, plus Icelandic chef and cookbook author Solla Eiríksdóttir on the evolution of vegan food and why the future looks promising.

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Radio

The Menu, 519

25 March 2022

The world-famous Japanese chef and restaurateur on the ups and downs of his career. Also in the programme: a Finnish lab that’s busy growing coffee and why Tibetan food deserves more recognition.

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Film

Monocle preview: April issue, 2022

24 March 2022

Monocle’s April issue features our annual retail survey, a report from France ahead of its presidential elections, an interview with Fiat’s CEO on his electric ambitions and a visit to America’s oldest independent art…

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Radio

The Menu, 518

18 March 2022

Fernando Trocca speaks about his cooking, which has made him one of the most respected chefs in the world. Plus: how La Michoacana ice cream parlours became a uniquely Mexican success story.

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Radio

The Menu, 517

11 March 2022

British chef Simon Rogan on the third Michelin star awarded to his flagship restaurant, L’Enclume. Plus: why Penang is becoming Malaysia’s culinary hot spot.

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Radio

The Menu, 516

4 March 2022

Food writers Olia Hercules and Alissa Timoshkina discuss their campaign to raise funds for Ukraine, and we look at how the NGO World Central Kitchen has rushed to offer hot meals for those in need. Also in the programme:…

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Radio

The Menu, 515

25 February 2022

We hear how the world’s largest udon chain is adapting for the European market and meet a master blender to discuss emerging trends in the whisky industry.

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