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The Menu, 326

12 January 2018

How a new initiative allows Edmontonians to source free produce, surprising health boosts from the kitchen, plus the week’s top headlines from the US.

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The Menu, 325

5 January 2018

What 2018 holds for craft beers, a high-end restaurant that claims to be the first in the world to use insects as key ingredients and why Croatian olive oils are worth a try.

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The Menu, 324

29 December 2017

In this best-of-2017 edition of ‘The Menu’, we call on Jamie Oliver for his top business tips, discover how to become a wine expert and ask what needs fixing in London’s restaurant scene.

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The Menu, 323

22 December 2017

The secrets of Italian pizza-making, a scientific approach to preparing bread, plus a new gin that’s been made from grapes instead of grain.

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The Menu, 322

15 December 2017

Italian star chef Massimo Bottura’s campaign against wasted food, a festive cocktail recommendation and berry picking on the Newfoundland island of Fogo.

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The Menu, 321

8 December 2017

The UK’s best known front-of-house manager Fred Sirieix on what is behind great service at restaurants. Also: London’s new football stadium that’s aiming to become a top culinary destination and what we’re missing out on…

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The Menu, 320

1 December 2017

Claridge’s executive chef Martyn Nail on what happens behind the kitchen doors, Sweden’s kombucha brewery, plus top dining spots in Hong Kong.

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The Menu, 319

24 November 2017

Japan’s whisky industry is going its own way, what happens when you mix a Scottish whisky brand and a world-famous perfumer, plus how US chef Alex Stupak proves the versatility of Mexican-inspired food.

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The Menu, 318

17 November 2017

The innovators behind some of the best kitchen items, the secrets of Taiwan’s street-food flavours and a new boutique ketchup challenging the international players.

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The Menu, 317

10 November 2017

Why pickles and fermentation are proving to be increasingly popular in London and Istanbul. Plus: Tarek Malouf of Hummingbird Bakery on how he brought US-style cooking to Europe and the Middle East.

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The Menu, 316

3 November 2017

The secrets behind Japan’s love for rice, chef and restaurateur Dan Barber’s fight against food waste, plus a visit to one of Milan’s best wine bars.

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The Menu, 315

27 October 2017

How Stephen Harris transformed a tired old Kent pub into one of the UK’s top restaurants. Plus: London’s new food destination Bloomberg Arcade and Ljubljana’s top food event.

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The Menu, 314

20 October 2017

How a Buddhist nun is influencing chefs around the world, the undiscovered delicacies of the Palestinian kitchen and the highlights of the cookery book section at the Frankfurt Book Fair.

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The Menu, 313

13 October 2017

The Swedish philosophy that changes what your meal looks like and Australian favourite Donna Hay on why basic cookery skills deserve more attention. Plus: how to bring a hit restaurant concept from Hong Kong to London.

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The Menu, 312

6 October 2017

Cocktail guru Ryan Chetiyawardana’s adventures in the kitchen, Estonian chefs building the nation’s culinary identity and Martin Morales’s new Peruvian recipes.

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