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The Menu, 388

22 March 2019

Top recipes from Russia, Ljubljana’s ambitious plan to become Europe’s culinary capital, plus how you can help eliminate food waste by drinking beer.

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Monocle preview: April issue, 2019

21 March 2019

Monocle has taken the notion of a spring clean to a new level: we’ve got new printers in Germany, fresh paper stock and an updated design all rolled into one. That’s alongside all the usual features, as well as an in-depth…

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The Menu, 387

15 March 2019

The vinegars you should have in your cupboard, why food really matters onboard a Finnish icebreaker and a unique Canadian whisky.

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The Menu, 386

8 March 2019

How food writer and chef Claire Thomson reinvented the use of some of the most common home kitchen ingredients, why Helsinki’s cocktail scene is on the rise, a bicycle pie business in Sydney and a recipe from Peruvian chef…

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The Menu, 385

1 March 2019

We visit Portugal’s top wine event Essência do Vinho, meet the founder of London’s new vegan curry house SpiceBox and get the week’s top news headlines from North America.

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The Menu, 384

22 February 2019

How a new private members’ club in London is going to challenge the big players, a Jewish food success story, plus a Porto restaurant combining incredible architecture with top food.

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Monocle preview: March issue, 2019

21 February 2019

We’re celebrating all things French in our March issue. We’ve got reports on the things you’d expect – chic fashion, baguette rebels and Macron – and perhaps some things you don’t – from why the French navy is riding high…

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The Menu, 383

15 February 2019

How Chilean chef Rodolfo Guzmán has lifted his country’s food to a new level, what’s bubbling in Slovakia’s culinary scene and how design can help raise awareness on food waste.

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The Menu, 382

8 February 2019

How a South Tyrolean duo rethought the way people go about their grocery shopping, Lara Merriken’s successful fruit-and-nut bars and top chef Eszter Palágyi on a new wave of Hungarian cooking.

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The Menu, 381

1 February 2019

We’re at Madrid Fusión, one of the world’s largest international gastronomic events, to meet some of the top names in today’s hospitality industry.

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The Menu, 380

25 January 2019

Why Kenyan cuisine is one to keep an eye on, an ancient white grape enjoying a sudden renaissance and how a team in Denmark is creating food culture of the future.

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The Menu, 379

18 January 2019

How Luke Dale-Roberts created South Africa’s most talked-about restaurant, a 100-year-old Austrian juice brand reinvents itself and the week’s top news from the US.

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Monocle preview: February issue, 2019

17 January 2019

Our February issue focuses on staying healthy. And that’s in both body and business: we’ve got reports on everything from why Madrid’s residents live longer to opportunities in sportswear and scallops. [Buy your copy]…

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The Menu, 378

11 January 2019

A visit to an Alpine restaurant that has come up with a successful formula to attract skiers, Bettina Campolucci Bordo’s vegan tips and a Portuguese citrus farm trying to sustain rare fruit varieties.

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The happiness formula

7 January 2019

Our latest issue of ‘The Forecast’ celebrates the elements of urban life that surpass the ordinary: from leaping headlong into a lake, getting a little competitive or bunking off work early, here are a few simple gratifying…

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