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 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 on in Mexican cuisine.
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.
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.
