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Chapter 1
Scoop
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
Merlin Labron-Johnson
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
Native
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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The Menu - latest episodes
