The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Are private chefs going mainstream?
The company that’s aiming to make private chefs available for a wider audience, plus award winning food writer and author Laurel Evans on the rich culinary tradition of Italy’s northwestern region of Liguria.
Virgilio Martínez’s guide to Latin American cooking
Virgilio Martínez on the huge amount of work it took to create ‘The Latin American Cookbook’, which contains hundreds of recipes. Plus: Selin Kiazim’s top tips for homemade knockout dishes.
Success stories
Dee Rettali on her baking style, which has made Fortitude Bakehouse one of the most celebrated craft bakeries in London. Plus: how mixer company Fever-Tree found a gap in the market – and then…
Donna Hay’s tips for simpler cooking
Donna Hay’s new tricks for easier cooking, a look at the best new wine producers in Portugal and how two former rugby players found success with a sourdough pizza and doughnut business in Hong…
Mauro Colagreco
We hear from the Mexican Arca Tierra project, which works with leading chefs to save traditional farming methods. Plus: we catch up with three-Michelin-starred chef Mauro Colagreco and hear from the creator of the…
The secretive world of truffles
Award-winning author Rowan Jacobsen on why so much of what we think we know about truffles is wrong. Plus, a pioneer of sourdough baking in Athens and a Hong Kong restaurant specialising in British-Chinese…
Why butter matters
British top chef James Martin on the joys of cooking with butter, a visit to one of Scandinavia’s best cocktail bars, and why one port wine producer is attracting attention.
‘The Menu’: 10 years
We celebrate the 10th anniversary of Monocle 24 with a special edition, in which we speak to some of the best culinary experts across the globe about how the world of food and drink…
Mandy Yin and Malaysian cuisine
Mandy Yin discusses her new cookbook, ‘Sambal Shiok: The Malaysian Cookbook’, and gives us an overview of the rich and varied culinary culture of Malaysia. Plus: we meet Esra Muslu, one of Turkey’s finest…
Daniel Humm
We sit down with celebrated chef Daniel Humm to discuss the challenges of navigating the pandemic and the future of the restaurant industry. Plus: can good design help to solve the world’s food problems?
