The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Making cooking easier
We visit The Smart Kitchen Summit in Dublin and meet a Sri Lankan chef winning praise for his take on modern Australian cuisine. Plus: why you shouldn’t overlook food from Venezuela.
Pioneers of food and drink
Turkish top chef Mehmet Gurs’ new venture in Finland, a new type of low-alcohol beer, plus a business that curates and sells craft food and drinks made entirely in the UK.
Australia’s best flat white
We find out how Canberra is challenging Sydney and Melbourne’s monopoly on quality coffee and how London’s Kricket restaurant shot to fame. Plus: a vegetarian burger that fools even meat connoisseurs.
Best wines to try
The best lesser-known wines, New Zealand chef Peter Gordon’s fusion cuisine, plus why Milan is becoming a top destination for seafood fans.
Peruvian treats
We visit London’s first Peruvian bakery and profile a business that focuses on finding forgotten barrels of rare spirits. Plus: what makes for great food packaging
The next generation
We’re in Madrid where a new generation is taking over the city’s classic tabernas. We also meet Israel’s star chef Barak Aharoni and get the week’s top headlines from Toronto.
The Monocle Restaurant Awards 2018
We unveil the five restaurants that we consider to be the best in the world right now. Plus: a gourmet-popcorn success story.
Getting ready for the summer
We get barbecue tips from US grilling guru Jamie Purviance and discover the Italian wine region that deserves a lot more attention. Plus: a former Olympic athlete who now runs a top coffee business…
Expanding the world of wine
We visit this year’s Vinitaly fair in Verona and a pioneering wine-research centre in Argentina. Plus: one man’s quest to produce top wine – in China.
The cookbook without recipes
UK chef Thom Eagle on the cooking tips that recipes can’t explain. Plus: Michelin-starred chef Heinz Beck’s new London venture and a restaurateur who’s reintroducing Philippine cuisine to the Philippines.
