The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Directly from nature
We feature a new Helsinki restaurant that’s pushing the boundaries in sourcing local ingredients and a UK initiative supporting hospitality entrepreneurs. Plus: what’s bubbling on Poland’s food and restaurant scene.
Filipino food’s new direction
How chef Budgie Montoya is reinventing Filipino food in London. Plus: Lisbon’s rising culinary talent, João Sá, and what’s new on Zürich’s restaurant scene.
The perfect match
How a new London initiative aims to match vacant restaurant spaces with young culinary talent, a J-pop star’s campaign to boost the popularity of sake in Japan, plus Maggie Beer’s campaign for better food…
Supplying the world’s best chefs
How Franco Fubini’s Natoora supplies fine European produce to the world’s best chefs. Plus: the son of Salvatore Ferragamo tastes success in the wine industry and why some of Japan’s top chefs will be…
The rise of Portuguese gastronomy
How Bar Douro gave Portuguese food the recognition it deserves in London. Plus: drinks writer Fiona Beckett on getting the most out of non-alcoholic drinking.
Food discoveries from the Baltics
Top dishes from the Baltic countries that the world still hasn’t discovered and the success story of Hong Kong’s Feather & Bone, which grew from a butcher shop into a beloved restaurant and delicatessen.
Food Neighbourhoods: best of 2019
A round-up of the best food tours of 2019 from Los Angeles, Baghdad, Stockholm and Turin.
Best of 2019
Markus Hippi recaps the best interviews and reports from 2019, with top chefs such as Kobus van der Merwe, Ana Roš and Jason Atherton.
Darina Allen’s food philosophy
Ireland’s best-known cook Darina Allen on how we still need to change the way we think about food. Plus: how one couple turned Portugal’s economic downturn into a gastronomic opportunity and why some of…
The roots of the UK gin boom
How Sipsmith launched the UK’s modern gin boom. Plus: US chef Mary Sue Milliken’s food diplomacy.
