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 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 in Australia.
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.
Italy’s most closely guarded secret
The dishes and drinks that visitors miss when they visit Venice, an Australian studio dominating Adelaide’s restaurant design, plus a top chocolate from Ecuador.
How to launch a waste-free restaurant?
UK chef Doug McMaster on the tricks and innovation needed to create a zero-waste restaurant. Plus: Toronto’s latest food destination, plus a new wave of Brazilian food in Lisbon.
The new Greek
How London’s Mazi restaurant reinvents Greek cuisine, why supporting women in hospitality helps the business as a whole, plus a recipe by Rome’s three-Michelin-starred chef Heinz Beck.
Time matters
Why timekeeping is more important to cooking than you think, boutique bacon from the San Francisco Bay area, plus a round-up of what got professionals talking at Florence’s Pitti Taste fair.
The fresh rise of New Zealand’s wines
Why New Zealand should learn to appreciate its wines more, what restaurateurs can learn from each other by working together, plus a new sushi hand-roll business in London.
