The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
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 to London.
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.
From Mexico with love
What Mexican chef Martha Ortiz wants to make the world understand about her country’s food, what the greatest dining institutions in São Paulo have in common, plus a Portuguese wine region that deserves more attention.
The makings of a top chef
What it takes to cook without recipes, a chef who wants to turn Russian food into a hit and Mathias Dahlgren’s vegetarian venture in Stockholm.
Treats from Myanmar
Delicacies from Myanmar, Italy’s prized culatello ham, plus a cocktail recommendation from Rich Hunt, one of the UK’s top bartenders.
The Finnish way
Why Finland may challenge its Scandi neighbours on Nordic fare, what makes the best butter in the world, plus the top food and drink news headlines from the US.
Cooking from the Caucasus
New recipes from the Caucasus region, the revival of Jewish food in Berlin and a new high-end mixer brand taking over Europe.
