The Menu

How to run a gallery restaurant

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5 July 2019

Episode 403

30 minutes

A new museum in Tallinn offers inspiration in both art and food. Elsewhere, we meet US chef Amanda Freitag who’s promoting the US through food and find out why Californian olive oil might be the best you’ll taste.

5 July 2019

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Chapter 1

8 minutes

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Chapter 1

Amanda Freitag

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The top chef and broadcaster discusses the current food scene in the US and explains why she’s playing a part in a US food-diplomacy initiative.

8 minutes

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Chapter 2

7 minutes

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Chapter 2

Art and food in Tallinn

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The opening of the Fotografiska photography museum has been great news for Tallinn – and so has the launch of top chef Peeter Pihel’s new restaurant at its premises.

7 minutes

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Chapter 3

10 minutes

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Chapter 3

Brightland

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Aishwarya Iyer’s Brightland uses local Californian olives to create three oil blends, with a heavy focus on design as well as flavour.

10 minutes

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