The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
The real food of Copenhagen
Food writer Trine Hahnemann on what top restaurants miss about the Danish capital’s rich culinary culture, truffle hunting in Italy, plus how to create your own home bar.
Magnus Nilsson
Top Swedish chef Magnus Nilsson on his huge project to document the Nordic baking culture, why Geneva is now a perfect place for cocktails and how a Dublin restaurant has turned itself into an…
Francis Mallmann
World-famous Argentinian chef Francis Mallmann on how he reinvented cooking with fire, new wine philosophy from Grape Witches in Toronto and how to make lichen work on your plate.
Nigella Lawson
One of the most recognisable voices in the world of food and drink, Nigella Lawson is celebrating 20 years since the release of her debut cookbook ‘How To Eat’. Since then she has written…
Escaping the world of Michelin stars
How Bo Bech escaped the world of fine-dining and created one of Copenhagen’s best restaurants, news from this year’s Salone del Gusto fair in Italy and the top chefs taking over Ibiza.
An anarchy of chillies
We delve into the wild world of chillies, head to Canada where chefs are pushing the boundaries of top brunches and meet Bethany Kehdy, one of Lebanon’s most influential culinary figures.
Best from Britain
How a tribe in the US Pacific Northwest is working hard to bring huckleberries back into common use, London’s Philippine ice cream phenomenon and a new cookbook showcasing the best recipes from Britain’s top…
What makes a recipe delicious?
Sybil Kapoor on how all the senses make a difference in creating the perfect dish. Plus: how a New York tapas bar and restaurant has found a new life as an international pop-up and…
Cooking with fire
Lennox Hastie of Sydney’s Firedoor restaurant on pushing the boundaries of using fire in cooking and why Maribor is becoming Slovenia’s top culinary destination. Plus: 150 bars not to be missed.
From Mexico with love
The world is discovering mezcal but how much is the international boom changing the industry in Mexico? Plus: why wine from the Greek island of Kefalonia is worth a try and a round-up of…
