Food & Drink
Five refreshing ice-cream and dessert spots to beat the heat in Tokyo
From shaved ice to fruit parfaits, here’s where to find sweet treats to cool down with on the year’s hottest days.
Latest in Monocle Radio
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Breaking new ground: 25 exceptional brands that are leading the coffee industry
The world is overflowing with cafes and roasteries. Wondering what it takes to stand out from the crowd? Consult our list of the brands to watch.
France’s next dining revolution might start before lunch
The ‘bouillon’ revival has proved that old traditions can bring back purpose to eating out. Could ‘mâchon’, a historic Lyonnaise feast, now do the same for the morning meal?
‘The perfect kitchen is where there is no fear.’ Seven global chefs share their tips for running a successful restaurant
The leaders of Attica, Masala y Maíz, Darjeeling Express, Baroo and Wursthall on striking the right balance between ambition, passion and creating safe, supportive environments.
Three new Italian openings that attest to London’s appetite for la dolce vita
From Soho’s 1950s-style espresso bars to Mayfair’s white tablecloth ristorante, you’d be hard pressed to think of a London neighbourhood lacking a good Italian restaurant. We try three of the best new openings.
‘There is no formula. It’s heart and soul.’ Restaurateur Jeremy King breathes new life into Simpson’s in the Strand
After five decades shaping London’s most iconic dining rooms, Jeremy King and his longtime collaborator Shayne Brady tell Monocle how they’re rethinking restaurant interiors and embracing evolving tastes.
How an American chef broke through the Parisian culinary scene to open Chez Carrie
Chef Carrie Solomon carved an unconventional path. After a personal loss, her new brasserie in the 2nd arrondissement became an act of resilience and a vibrant hub for the city’s culinary community.
How Tokyo’s Teddy Brown elevates the humble hamburger
Teddy Brown in Hiroo brings Japanese rigor to crafting the perfect hamburger with ‘kuroge’ Wagyu, housemade sauces and meticulously crafted buns. Marble tables, oak chairs and kooky lamps complete an experience worth savouring.
How 1842 port house Niepoort made a successful pivot into table wine
Venerable port producer Niepoort has refused to rest on its laurels. Instead, it has continued to experiment, making successful forays into low-alcohol drinks, table wines and tea.
The most beautiful condiments to line your kitchen cupboards (and stomach)
A tour of signature seasonings and spreads from across Europe, to help you find your new staples.
The three culinary titles you should be reading to impress in the kitchen
Want to indulge your appetite for print, travel and good food? Here, the editors of three tasty titles reveal their travel tips.
