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The Menu - latest episodes
Israeli top chef and restaurateur Assaf Granit talks about how he created his successful restaurant empire. Max Tobias, founder of London’s Dusty Knuckle bakery, talks us through his business that supplies sourdough to many…
A recipe by the founder of Michelin-starred restaurant Aira in Stockholm.
Top Portuguese chef Nuno Mendes on his new London restaurant Lisboeta and why the feeling of community should play a bigger role in the hospitality industry. Also in the programme: new trends and roasts at the Helsinki…
The head chef of London’s Leroy restaurant on a fresh spring starter made with seasonal British ingredients.
Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your…
A soufflé recipe courtesy of the talented French chef.
Nancy Silverton, one of the most successful chefs, restaurateurs and authors in the US, offers her take on great hospitality. Also on the programme: an artisan food market in Barcelona that’s enjoying a post-pandemic bounce…
A super-easy recipe by Nancy Silverton, one of California’s best-known chefs, authors and restaurateurs.
We visit Bologna’s inaugural Slow Wine Fair, hear from Oslo’s culinary mastermind Esben Holmboe Bang and leaf through ‘Serviette’, a new magazine celebrating the best in food and drink.
A dish suggestion by two pioneers of Tibetan food in the UK.
Vegan recipes from the Mediterranean, a Spanish company that’s breaking records with its paella technique and a roundup of the biggest discussion topics at this year’s Pitti Taste food and drinks fair in Florence.
A different take on a classic breakfast staple by the founder of London’s 26 Grains restaurants.
Racing driver Jenson Button’s foray in the spirits business, plus Icelandic chef and cookbook author Solla Eiríksdóttir on the evolution of vegan food and why the future looks promising.
A Mediterranean recipe by the author of the new cookbook ‘Nistisima’.
The world-famous Japanese chef and restaurateur on the ups and downs of his career. Also in the programme: a Finnish lab that’s busy growing coffee and why Tibetan food deserves more recognition.