The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
A Papal feast
Top Christmas dishes from the Vatican, how Madrid is preparing for the holidays, and Deborah Madison’s vegetarian cooking.
Thomas Keller and Andrew Wong
Top US chef Thomas Keller tells us what it takes to achieve his level of success. Plus, Andrew Wong on how an academic collaboration helped him in his restaurant.
Nigella Lawson
How Nigella Lawson’s recipes are born, Helsinki restaurant pioneer Tomi Björck, plus Magnus Nilsson’s tips for roasting a bird.
The true origins
We look at where some of the most common ingredients that we use in cooking really come from. Plus: Donna Hay’s quick and easy recipes and a visit to one of Portugal’s most interesting…
Story of Fäviken
Magnus Nilsson on why he decided to close his famed restaurant Fäviken in rural Sweden. Also in the programme: wine recommendations from Swiss expert Chandra Kurt and a recipe by Nigella Lawson.
Towpath Café
We visit Towpath Café, one of East London’s hidden gems. Also on the programme: how the Swedish island of Gotland has become a destination for truffle hunting.
Niklas Ekstedt and Luke Selby
We hear from two top chefs: Stockholm’s Niklas Ekstedt who has brought Swedish cooking back to its analogue roots, and the UK’s Luke Selby who has just taken the helm at Evelyn’s Table restaurant…
Food for good
How one catering company found success by hiring ex-convicts as employees. Plus, why Ravinder Bhogal’s restaurant Jikoni declares itself proudly inauthentic.
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.
