Food & Drink
Editor’s letter: Andrew Tuck on the booming business of coffee
Our editor in chief introduces our June edition and looks at how espressos, long blacks and flat whites have become big business, as we explore the coffee industry across the globe.
Latest in Monocle Radio
Latest
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.
A visit to Pramol Alto, an Alpine restaurant that invites diners to slow down
Pramol Alto’s seasonal set menu speaks of the team’s varied backgrounds that they draw upon to create vibrant dishes made from fresh local ingredients.
The kitchen is the heart of the home for cookbook author Mimi Thorisson
‘Konfekt’ joins cookbook author Mimi Thorisson at her home in Turin, where she fixes up a family lunch bringing together the best ingredients that Piedmont has to offer.
In Val McDermid’s kitchen, every recipe is just an opening chapter
For crime novelist Val McDermid, soup recipes always involve a bit of a rummage through the cupboards, whether it’s a trusty Scotch broth or a hearty Mediterranean blend of beans and root vegetables.
