The Menu

Inside Claridge’s kitchen

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1 December 2017

Episode 320

30 minutes

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

1 December 2017

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Chapter 1

8 minutes

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Chapter 1

Claridge’s kitchen

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Executive chef Martyn Nail on what the London institution has served throughout its long history.

8 minutes

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Chapter 2

6 minutes

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Chapter 2

Roots of Malmö kombucha

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Two Swedish entrepreneurs are trying to bring good-quality kombucha to the masses.

6 minutes

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Chapter 3

10 minutes


Photo: Flickr

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Chapter 3

The best of Hong Kong

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Former dining columnist Adele Wong has released a book called ‘Hong Kong Food & Culture: From Dim Sum to Dried Abalone’. We hear her top tips for the city.

10 minutes

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