The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Success in challenging times
Victor Lugger, co-founder of the Big Mamma restaurant group, on success in difficult times and how to guarantee you have the staff you need. Plus, Zuza Zak’s new book about the rich culinary culture…
Pioneers of chocolate
How one of Belgium’s oldest chocolate brands is experiencing a revival, and how a new Philippine business is quickly gaining new fans around the world. Also in the programme: a new cookbook all about…
Celebrating summer
A look into the rich food culture from the Caribbean islands of Guadeloupe and Martinique. Plus: Monocle staff members’ recommendations for summer food and drink from all over the world.
Cookery books for the summer
We speak to two authors of new cookery books: Ben Tish, who has just released ‘Sicilia’, and Mariana Velásquez, whose new book is called ‘Colombiana’.
Will meal kits last?
During the lockdowns, thousands of restaurants around the world launched their own meal kits that allowed customers to finish the dishes at home and enjoy quality food at home. But what is the future…
The rise of English bubbly
The success story of English sparkling wine: we set out to discover what has made English bubbly so much better and popular in the last decade, and what the future holds. And of course,…
Where next for cheese?
How cultural differences shape styles of cheese in different parts of Europe, why American cheese deserves much more attention, and what the future holds for dairy.
In high spirits
Drinks special. We speak to the CEO of a Venezuelan distillery making rum in an unexpected way. Plus: why one of Europe’s top destinations for great mezcal is in London.
London awakens
New hospitality businesses are opening across the city after the recent easing of coronavirus restrictions in England. We visit two of the most exciting new launches: Eataly and Cafe Bao.
Books that help in the kitchen
Molly Baz’s tips to make you more efficient and less stressed in the kitchen, Elizabeth Haigh’s Singaporean recipes, plus the week’s food and drink headlines.
