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The Monocle 100, 16

23 March 2017

We meet Uwe Opocensky, the German executive chef for The Greater China Restaurant Company in Hong Kong, to find out why home-style restaurants beat fine dining.

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The Menu, 283

17 March 2017

We get the highlights from the Pitti Taste food fair in Florence and find out how restaurateur Kurt Zdesar always knows what the next big thing for hospitality is. Plus: the week’s top headlines from Istanbul.

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The Monocle 100, 15

16 March 2017

We hear from art dealer and adviser Kathlene Fox-Davies, and writer and editor Jane Morris, about the exhibitions worth making a trip for this year.

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The Menu, 282

10 March 2017

The success of a pay-what-you-want concept at a Rio de Janeiro café, British meat guru Richard Turner’s top tips and why Chicago has become a force to be reckoned with on the US culinary scene.

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The Monocle 100, 14

9 March 2017

Festivals are a great excuse to jump on a plane and head to warm and exciting places, whether you’`re into art, architecture, music or film. Tom Edwards is joined by Monocle’s Culture editor Robert Bound to discuss why Asia…

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The Menu, 281

3 March 2017

Thomasina Miers’ fuss-free approach in the kitchen, Seoul’s trouble with fried-chicken joints and Madrid’s new speciality saffron shop.

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The Monocle 100, 13

2 March 2017

Travelling by plane can be an excellent opportunity to get down ideas, come up with a business plan or start writing that novel. Author Cathy Rentzenbrink tells us how a long-haul flight was the perfect setting for penning…

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The Menu, 280

24 February 2017

In a special edition live from Monocle HQ, Grace Dent, Nicholas Lander, Martin Morales and Jonathan Downey discuss what needs fixing in the capital’s restaurants – and what they can teach the rest of the world.

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The Monocle 100, 12

23 February 2017

With the podcast industry booming there’s a raft of new shows to choose from. John Mitchinson, presenter of 'Backlisted' and Helen Zaltzman, presenter of 'The Allusionist' sit down to talk about what they listen to on their…

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The Menu, 279

17 February 2017

The Austrian restaurateur fighting conventions and the wine-subscription service getting customers out of their comfort zones. Plus: why saffron is not just for risotto, buns and biryanis.

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