The Menu

The new wave of British cooking

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10 August 2018

Episode 356

30 minutes

Merlin Labron-Johnson, one of the UK’s youngest Michelin-starred chefs, talks to us about his cooking principles. Plus: top tricks to fight food waste and London’s unique ice-cream exhibition by Bompas & Parr.

10 August 2018

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Chapter 1

6 minutes


Photo: Bompas And Parr

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Chapter 1

Scoop

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Sam Bompas of creative duo Bompas & Parr gives us the scoop on their latest project: a unique ice-cream exhibition in London.

6 minutes

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Chapter 2

9 minutes

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Chapter 2

Merlin Labron-Johnson

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Merlin Labron-Johnson, one of the UK’s youngest Michelin-starred chefs, talks to us about his cooking principles and a new restaurant project due to be launched later this year.

9 minutes

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Chapter 3

10 minutes

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Chapter 3

Native

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London restaurant Native has gained nationwide attention for its great food and its take on tackling food waste. Co-founders Imogen David and Ivan Tisdale-Downes talk about their top tricks to make cooking more sustainable.

10 minutes

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