The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
In praise of home cooking
Top UK chef Ollie Dabbous’s top tricks for elevating your cooking to another level. Plus: how Helsinki’s Finnjävel restaurant won a Michelin star with its Finnish home-cooking classics.
‘Tools for Food’
The stories behind some of the most-used kitchen tools and appliances, plus legendary food writer Claudia Roden’s collection of her favourite recipes from the Mediterranean.
From the Netherlands to London
We speak to the founder of The Seafood Bar, a Dutch hit restaurant concept that’s just opened in London. Also in the programme: the latest food and drink news from Latin America.
How the Mad Foundation changed the world
René Redzepi of Copenhagen restaurant Noma launched the Mad Foundation and Mad Symposium 10 years ago. Also in the programme: Monocle’s new neighbour in London Junsei Yakitori and the week’s food and drink headlines.
José Pizarro
London’s pioneer of Spanish cuisine on launching two new restaurants. Plus, how Hong Kong’s hospitality industry has bounced back from the pandemic.
Back in action
Chef James Knappett on how 15 months of closure shaped his London restaurant Kitchen Table. Plus, why Montevideo is Latin America’s ice-cream hot spot, and Bonnie Chung’s top tips for using tofu at home.
Rethinking fish
The top Australian chef Josh Niland on how to eat fish without throwing anything away. Plus, the week’s food and drink headlines and Zurich’s new Japanese restaurant Ooki Pavillon.
Masters of flavour
Three-Michelin-starred chef Dani García’s new London restaurant, plus how the drinks brand Empirical breaks the rules of existing alcohol categories.
London’s new openings
We head to Humble Chicken, a new take on the traditional Japanese yakitori bar in Soho, and meet the team behind Kudu Grill, which is bringing South African braai to southeast London. Plus: we…
Marcus Wareing
British top chef Marcus Wareing on the post-pandemic future of the hospitality industry; how he pushes the boundaries in the kitchen and escapes repeating old tricks; and why caring for your staff matters more…
