00:00 / 00:00
2 June 2017
One of New York’s most famous chefs Marcus Samuelsson on how to create a restaurant that connects with the local community, why Kazakhstan is a wine country to keep an eye on, plus how to make Parisians fall in love with fish and chips.
2 June 2017
Marcus Samuelsson has just released a cookbook and opened a new Red Rooster restaurant in London. Having become one of America’s best-loved chefs, he explains why understanding the value of the local community is so important.
Share chapter 1
Want more radio episodes like these in your inbox?
Sign up to Monocle's email newsletters to stay on top of news and opinion, plus the latest from the magazine, radio, film and shop.
The Menu - latest episodes
How has Malmö become a prime destination for some of the best Syrian food outside of Syria? Plus: top chef Matt Orlando on fighting food waste with innovation, and top delicacies from Lithuania.
We take a walk through Mercado Ferrando, a brand-new food market that is home to a number of new restaurants in the Uruguayan capital.
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.
A walk through the Wong Chuk Hang district of Hong Kong, which has rapidly changed since a new subway line connected it to the rest of the city.
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.
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.
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.
A walk through the Southville neighbourhood in Bristol, a destination for some of the best food in the city.
Italian star chef Massimo Bottura’s campaign against wasted food, a festive cocktail recommendation and berry picking on the Newfoundland island of Fogo.
A walk through one of the oldest neighbourhoods in Ghent, Het Patershol, which has recently upped its game in great food and drink.
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…
A walk through Hamburg’s St Pauli and Sternschanze neighbourhoods that have recently upped their game when it comes to great food and drink.
Claridge’s executive chef Martyn Nail on what happens behind the kitchen doors, Sweden’s kombucha brewery, plus top dining spots in Hong Kong.
A tour through Melbourne’s Smith Street, populated with a lively mix of adventurous eateries, bars and cafés.
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.