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 ambassador of Mexican cuisine
We meet the man who brought top Mexican food to Wellington and consider the role of food magazines in the future. Plus: how can science support the art of cooking?
The new wave of Jewish cuisine
We find out how the world is rediscovering Jewish food, check out the San Francisco Bay Area’s top Portuguese restaurant and sample a recipe by Nuno Mendes.
The future of the espresso martini
The new tricks that cocktail experts have for espresso martinis and how the US’s West Coast wine producers are trying to benefit from the recent forest fires. Plus: the week’s top headlines from North America.
Nuno Mendes’ Lisbon
Top Portuguese chef Nuno Mendes’ tips for Lisbon, a new era for Argentinian wine and the week’s top headlines from Tokyo.
London’s changing food landscape
We assess a new project set to launch quality food halls in the UK, ask what it takes to become a street-food success and take a look at Hong Kong’s craft-beer boom.
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.
