The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Topping the pastry game
Maira Yeo on the skills that made her the best pastry chef in Asia. Plus: how Turkish restaurateur Umut Ozkanca wants to change people’s perceptions of his home country’s food and how spices have…
Discovering Brazil
Brazilian chef Manu Buffara shares the dishes of her home country that the rest of the world has yet to discover. Also in the programme: how the Biennial of Design in Ljubljana is showcasing…
Paul Hollywood and Julien Royer
Description: How Julien Royer built his restaurant empire in Singapore and Hong Kong, plus baking tips from one of the world’s best-known authorities, Paul Hollywood.
Explaining Austrian wines
We are in Vienna where wine-makers are showing off a new vineyard classification system to give consumers a better understanding of Austrian wines. Also in the programme: how Cyril Lignac became one of France’s…
Poland’s hospitality industry
We are in Warsaw where hospitality businesses are getting together to boost the capital’s offering and reputation. Also in the programme: a visit to a different kind of food festival in California.
The Davos menu
We head to the World Economic Forum in Davos to find out what is happening in the Alpine town’s kitchens during the huge event. Also in the programme: how Ivan Orkin became one of…
Traditions with future
We head to southern Ireland to learn about some old methods for smoking fish that are winning over new fans. We also take a look at Italy’s wine industry and how UK embassies are…
Assaf Granit and the Dusty Knuckle
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…
Nuno Mendes and Lisboeta
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…
Santiago Lastra and Paul Feig
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…
