The Menu

Common denominators

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26 April 2019

Episode 393

30 minutes

We hear about the characteristics and management skills shared by the world’s greatest chefs. Plus: Copenhagen’s blossoming café scene and the only fish restaurant in the UK to have received two Michelin stars.

26 April 2019

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Chapter 1

8 minutes


Photo: David Loftus

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Chapter 1

Restaurant Nathan Outlaw

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Nathan Outlaw runs the only seafood restaurant in the UK to have won two Michelin stars. In his new book – and in this interview – he explains his recipes, cooking ethos and what food from the UK region of Cornwall is all about.

8 minutes

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Chapter 2

6 minutes


Photo: Marco Verch

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Chapter 2

At the Counter

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We are in Copenhagen to visit Noma-trained chef Emil Glaser’s latest venture: At the Counter café. We found out why it’s winning over the capital’s caffeine lovers.

6 minutes

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Chapter 3

8 minutes

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Chapter 3

Common denominators

Cover art for The Menu

We hear from journalist and author Rahim Kanani, who profiled more than 40 of the world’s best chefs for his new book A Wealth of Insight: The World’s Best Chefs on Creativity, Leadership and Perfection. He explains the characteristics that so many of the planet’s greatest cooks share.

8 minutes

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