
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 roots of the modern kitchen
The innovators behind some of the best kitchen items, the secrets of Taiwan’s street-food flavours and a new boutique ketchup challenging the international players.

Pickled future
Why pickles and fermentation are proving to be increasingly popular in London and Istanbul. Plus: Tarek Malouf of Hummingbird Bakery on how he brought US-style cooking to Europe and the Middle East.

The meaning of rice
The secrets behind Japan’s love for rice, chef and restaurateur Dan Barber’s fight against food waste, plus a visit to one of Milan’s best wine bars.

The Sportsman
How Stephen Harris transformed a tired old Kent pub into one of the UK’s top restaurants. Plus: London’s new food destination Bloomberg Arcade and Ljubljana’s top food event.

The humblest of celebrity chefs
How a Buddhist nun is influencing chefs around the world, the undiscovered delicacies of the Palestinian kitchen and the highlights of the cookery book section at the Frankfurt Book Fair.

Brilliant, basically
The Swedish philosophy that changes what your meal looks like and Australian favourite Donna Hay on why basic cookery skills deserve more attention. Plus: how to bring a hit restaurant concept from Hong Kong…

Rethinking food and drink
Cocktail guru Ryan Chetiyawardana’s adventures in the kitchen, Estonian chefs building the nation’s culinary identity and Martin Morales’s new Peruvian recipes.

Breaking food clichés
We meet a Slovenian entrepreneur who has made vegan and vegetarian cuisine a hit in Ljubljana, ponder how to keep a 100-year-old restaurant relevant and get the week’s top headlines from the US.

A Persian feast
Cookbook author Sabrina Ghayour’s top dishes from the Middle East, Amsterdam’s vegan food boom and the week’s top headlines from Tokyo.

The best of Lisbon
We’re in the Portuguese capital to meet some of the makers who have given the country’s culinary reputation a global boost.