The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
The roots of Australian cooking
A look into the rich and varied influences on what we consider to be Australian food today; a pioneer of Burmese cooking in Hong Kong; and the week’s top food and drink headlines.
Montevideo’s coffee boom
We head to the Uruguayan capital to hear how new cafés are bringing the world’s coffee trends to the city. Also in the programme: how Moving Mountains is innovating plant-based alternatives to meat.
Yasmin Khan and Elior Balbul
Yasmin Khan on recipes that have travelled across the Eastern Mediterranean. Plus: Israeli chef Elior Balbul’s new restaurant in London.
‘The Arabesque Table’
Reem Kassis on what united the cooking of the Arab world, how Dubai is trying to reinvent itself as a global hub for coffee culture and Daniel Calvert’s new restaurant in Tokyo.
Hetty McKinnon, Rob Howell and Jock Zonfrillo
We speak to two cookbook authors about their vegetarian-friendly recipes, get the week’s food and drink headlines, and hear how Jock Zonfrillo found success despite dark times in his 20s.
DeAille Tam and Bill Buford
How DeAille Tam became one of the best female chefs in the world. Plus, Bill Buford’s odyssey to master French cooking after a career as an acclaimed journalist.
Recipes for athletes
Chef Alan Murchison’s mission for top-notch food fit for athletes. Plus: Argentine chef Francis Mallmann’s latest venture on an Uruguayan beach.
Tom Aikens
How Tom Aikens became one of the most successful chefs in Britain; inspiration for picnic baskets; and the week’s top food-and-drink headlines.
Celebrations
We feature two businesses celebrating anniversaries: restaurateur Vivek Singh reflects on 20 years of The Cinnamon Club in London; and Mikael Petrossian of the eponymous French luxury food retailer tells us about the company’s…
A Syrian feast
Why Syria’s food culture deserves much more attention, and how Saima Khan found global success as a private chef.
