The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Pushing the boundaries of vegan food
British chef Gaz Oakley’s top vegan dishes, a Croatian festival for the best Central and East European chocolate, plus the week’s top headlines from Italy.
The Swedish hub for Syrian food
How has Malmö become a prime destination for some of the best Syrian food outside of Syria? Plus: top chef Matt Orlando on fighting food waste with innovation, and top delicacies from Lithuania.
The Edmonton food map
How a new initiative allows Edmontonians to source free produce, surprising health boosts from the kitchen, plus the week’s top headlines from the US.
The future of beer
What 2018 holds for craft beers, a high-end restaurant that claims to be the first in the world to use insects as key ingredients and why Croatian olive oils are worth a try.
The best of The Menu 2017
In this best-of-2017 edition of ‘The Menu’, we call on Jamie Oliver for his top business tips, discover how to become a wine expert and ask what needs fixing in London’s restaurant scene.
The recipe for great pizza
The secrets of Italian pizza-making, a scientific approach to preparing bread, plus a new gin that’s been made from grapes instead of grain.
Against food waste
Italian star chef Massimo Bottura’s campaign against wasted food, a festive cocktail recommendation and berry picking on the Newfoundland island of Fogo.
Secret service
The UK’s best known front-of-house manager Fred Sirieix on what is behind great service at restaurants. Also: London’s new football stadium that’s aiming to become a top culinary destination and what we’re missing out…
Inside Claridge’s kitchen
Claridge’s executive chef Martyn Nail on what happens behind the kitchen doors, Sweden’s kombucha brewery, plus top dining spots in Hong Kong.
The new wave of whisky
Japan’s whisky industry is going its own way, what happens when you mix a Scottish whisky brand and a world-famous perfumer, plus how US chef Alex Stupak proves the versatility of Mexican-inspired food.
