The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
What’s in chefs’ fridges?
Skye McAlpine’s tips for perfect (and less stressful) dinner parties, a look at Denmark’s growing wine business, plus a peek into the fridges of some of the world’s most famous chefs.
Back to business
As restaurants, bars and cafés open their doors again in London, we look at how damaging the lockdown has been to the hospitality industry and what we’ve learned from the past few months.
Dominique Crenn
Dominique Crenn, one of the world’s most successful female chefs, tells us how she became a holder of three Michelin stars. She also discusses the pandemic, the state of the hospitality industry – and…
New beginnings
A crash course in Indonesian cooking; how Copenhagen’s Noma restaurant is reinventing itself, plus Massimo Bottura on the world post Covid-19.
In praise of eating out
As many are longing for restaurant meals under lockdown, we hear from William Sitwell, who has released a book about the (surprisingly) long history of eating out. Also in the programme: South Korean chef…
Fighting back the virus
What can restaurants do to survive in these trying times? Also on the programme: how the quarantine is making Italians rediscover the joys of cooking, plus what’s new in beer in 2020.
The real Irish food
Galway’s top chef, JP McMahon, on what the world doesn’t understand about Ireland’s food culture. Plus: the bartender shaking up Rio de Janeiro’s cocktail scene.
Young talent
How much does age matter in the world’s top kitchens? Also in the programme: how one woman in South Africa is inventing healthier versions of traditional dishes and a round-up of some of the…
Pierre Gagnaire
Pierre Gagnaire, one of the world’s most creative chefs, tells us why gaining Michelin stars shouldn’t add to the pressure in the kitchen. Plus: a Beirut bakery working as a community hub, and the…
Crossing borders
How one chef in Seoul is trying to create a culinary connection between North and South Korea. Plus: a new London venture by Brooklyn’s most talked-about restaurateurs and a family reviving a long-extinct port…
