The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
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 chefs.
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 why James Bond can offer inspiration for cocktails other than martinis.
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 the week’s top news from Italy.
Perfect music-festival food
We’re in Helsinki to hear how one music festival has doubled up into a culinary event, we meet one of New York’s most famous pizza connoisseurs, Frank Pinello, and we find out how farmers are nurturing Southeast Asian produce – in England.
The new wave of British cooking
Merlin Labron-Johnson, one of the UK’s youngest Michelin-starred chefs, talks to us about his cooking principles. Plus: top tricks to fight food waste and London’s unique ice-cream exhibition by Bompas & Parr.
Truffle hunting in Australia
We ask what makes for a great restaurant bar and go hunting for truffles in Australia, where the industry is booming. Plus: a round-up of the week’s top US news from our friends at Food Republic.
How to feed a Tour de France cyclist?
We’re at the Tour de France where chefs are trying to ensure cyclists get the 10,000 calories they need every day to compete. Plus: South Tyrolean top chef Norbert Niederkofler’s ‘Cook the Mountain’ philosophy and how to turn an area mostly known for its tourists into a blossoming food destination…
