The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Hélène Darroze
French chef Hélène Darroze on reopening her London restaurant and how she stays on top of her game. Plus: a visit to Cultureplex, Manchester’s new dining spot that strives to be a hub for…
From Bombay with love
We discuss the secrets of Dishoom – which is one of the UK’s most beloved restaurants – and a dramatic change in Ukraine’s wine industry.
A Lebanese spirit upgrade
How one microbrewery and distillery in Lebanon is working to improve the nation’s spirits scene, Jason Atherton’s new restaurant in London, plus how two chefs are working to create perfect British sandwiches.
Raising the bar
How Lord Karan Bilimoria found success with Cobra beer, plus why one artist thinks diners might hold the key to solving Australia’s feral cat problem.
How to create a hotel restaurant
Adam Rawson on how he created two new dining spots for London’s Standard hotel, plus Rachel Khoo’s culinary discoveries in Stockholm.
Cointreau’s 170 years
As Cointreau celebrates it 170th anniversary, how has the French liqueur brand remained relevant? Plus: why some of the world’s best sea salt comes from southern Portugal.
Perfecting hospitality
How the Asian hospitality brand Potato Head is setting new milestones with its hotels and restaurants, the latest wave of tequila and mezcal in London, and how a new UK rum won over consumers…
How Allpress changed the coffee world
How Allpress Espresso has grown from an Auckland-based business into one of the world’s favourite coffee brands. Plus: why one small town in Turkey has produced many of the country’s top chefs and what…
Perfecting sea salt
How Halen Môn sea salt from Wales made its way to the kitchens of many of the world’s best restaurants. Plus: a new type of craft beer from the UK and a Russian spirit…
London’s street-food revolution
How street-food-market operator Kerb has changed London’s food landscape, teaching the city to use food to create better environments. Plus: how Chifa cuisine marries Peruvian and Chinese traditions, and Nobu Matsuhisa’s tips for perfect…
