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The Menu - latest episodes
Swedish chef Björn Frantzén’s debut restaurant in the UK, how Helsinki’s new Café Savoy is drawing inspiration from France and why Toronto’s new Ace Hotel is a destination for some of the best food in the city.
One of the best Brazilian chefs plying his trade in Europe on his favourite recipe.
René Redzepi on how he reinvented Copenhagen’s Noma restaurant – and how he updated everything for Noma 2.0. Also in the programme: why one South Tyrolean entrepreneur’s apple juice is receiving praise across Europe.
Kevin Wong of Singapore's Seroja restaurant shares one of his favourite Malaysian recipes.
We are in Canada to see how roadside motels are becoming destinations in their own right. Also in the programme: how chef Rafael Cagali is pioneering Brazilian cuisine in Europe.
Cookbook author and broadcaster Alice Zaslavsky shares a recipe for an easy and tasty pasta dish.
What makes Hoppers restaurants one of the biggest successes that London has seen in recent years? Plus: the most interesting bottles and producers at Essencia do Vinho in Lisbon, one of Portugal’s leading wine fairs.
A simple recipe for mini-dumplings by the author of new cookbook ‘Pierogi’.
The biggest discussion topics from The Hive, a two-day meeting of hoteliers from across Europe, plus the week’s top food and drink headlines.
The author of the new cookbook ‘Motherland’ shares a light and easy recipe made from simple ingredients.
We meet two influential figures in the hospitality industry: Samyukta Nair, who has launched a number of successful restaurants in London’s Mayfair, and Deni Srdoc, who has been working to make the Croatian city of Rijeka…
A standout recipe by the co-founder and creative director of Hoppers restaurants in London.
Broadcaster and author Alice Zaslavsky on the tricks that make cooking easier – and the food tastier. We also meet one of Portugal’s most innovative wine-makers and visit Finnish Lapland where a new generation of chefs is…
An easy harissa recipe by the Israeli chef behind London’s Oren restaurant.
How Israeli chef Oded Oren created one of London’s most beloved restaurants. Plus: why there’s more variety to pierogi than you might think.