The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
How to create a restaurant empire
The Sethi siblings Sunaina, Karam and Jyotin, behind some of London’s most beloved restaurants, share their tips for success. Also in the programme: how US chef Beverly Kim keeps on pushing the boundaries of…
Signature dishes that matter
We look back at the most important restaurant dishes ever served. Plus: Donna Hay’s tips for easier, healthier cooking and Slovenia’s top wines.
Home cooking
A restaurant concept that top Portuguese chef Nuno Mendes has created in his home country, after 15 years in London. Plus: a new non-alcoholic drink replicating the positive effects of alcohol.
New top destinations for wine travellers
How the UK’s largest food hall Market Hall West End is changing dynamics on London’s Oxford Street, plus new top destinations for wine travellers.
How to create a zero-waste restaurant
British chef Doug McMaster on how he created his zero-waste restaurant Silo. Plus: What we learned from René Redzepi’s new discussion event in Copenhagen and why Georgian wines are not to be missed.
How the world discovered Sichuan’s food
We cover Fuchsia Dunlop’s new discoveries in Sichuanese cuisine, a lesser-known Italian wine region on the up and London’s new Pizza Academy.
How the world discovered Sichuan’s food
We cover Fuchsia Dunlop’s new discoveries in Sichuanese cuisine, a lesser-known Italian wine region on the up and London’s new Pizza Academy.
Eating fish, nose to tail
Australia’s top chef Josh Niland on cooking fish with nothing going to waste. Plus: what happens when a Greek deli chain launches a hotel and Jancis Robinson on how the world of wine is…
Modern Jewish food
The modern twists on Jewish food and why some of the best sparkling wine comes from a lesser known region of Italy. Plus: a boom in Middle Eastern cuisine in Berlin.
Exchanging ideas
What the founders of London’s Carousel restaurant learned when working with 150 top chefs over the course of five years. Plus: a visit to Taste of Roma and what’s new in the world of…
