The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Food Neighbourhoods 244: Recipe edition, Mariana Velásquez
The James Beard award-winning author and food stylist shares a recipe for a refreshing summer cocktail from Colombia.
Success in challenging times
Victor Lugger, co-founder of the Big Mamma restaurant group, on success in difficult times and how to guarantee you have the staff you need. Plus, Zuza Zak’s new book about the rich culinary culture of the Baltic region.
Food Neighbourhoods 243: Recipe edition, Jessica Rosval
A recipe for a sumptuous weekend brunch dish from the head chef of Casa Maria Luigia, Massimo Bottura’s elegant country hotel in Modena.
Pioneers of chocolate
How one of Belgium’s oldest chocolate brands is experiencing a revival, and how a new Philippine business is quickly gaining new fans around the world. Also in the programme: a new cookbook all about great seafood.
Food Neighbourhoods 242: Recipe edition, Tom Zahir Browne
The founder of London’s Decatur pop-up shares one of his favourite classic Cajun recipes.
Celebrating summer
A look into the rich food culture from the Caribbean islands of Guadeloupe and Martinique. Plus: Monocle staff members’ recommendations for summer food and drink from all over the world.
Food Neighbourhoods 241: Recipe edition, Hugh Amano
Chef and author Hugh Amano teaches us a simple way to make Japanese gyoza at home.
Cookery books for the summer
We speak to two authors of new cookery books: Ben Tish, who has just released ‘Sicilia’, and Mariana Velásquez, whose new book is called ‘Colombiana’.
Food Neighbourhoods 240: Recipe edition, Lucy Timm
A summer recipe from the head chef of Royale, a new restaurant in London specialising in Provençal cooking.
Will meal kits last?
During the lockdowns, thousands of restaurants around the world launched their own meal kits that allowed customers to finish the dishes at home and enjoy quality food at home. But what is the future for these boxes now that restaurants have opened their doors again? Are they just an unnecessary…
