The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Pitti Taste: the best of Italian produce
We get the highlights from the Pitti Taste food fair in Florence and find out how restaurateur Kurt Zdesar always knows what the next big thing for hospitality is. Plus: the week’s top headlines…
Pay what you want
The success of a pay-what-you-want concept at a Rio de Janeiro café, British meat guru Richard Turner’s top tips and why Chicago has become a force to be reckoned with on the US culinary…
Fuss-free cooking
Thomasina Miers’ fuss-free approach in the kitchen, Seoul’s trouble with fried-chicken joints and Madrid’s new speciality saffron shop.
Is London’s food scene broken?
In a special edition live from Monocle HQ, Grace Dent, Nicholas Lander, Martin Morales and Jonathan Downey discuss what needs fixing in the capital’s restaurants – and what they can teach the rest of…
Making way for the new
The Austrian restaurateur fighting conventions and the wine-subscription service getting customers out of their comfort zones. Plus: why saffron is not just for risotto, buns and biryanis.
Jamie Oliver
Jamie Oliver on the successes, failures and the biggest lessons he has learned over the course of his career, plus the week’s top headlines from the US.
The reappraisal of British food
US food writer Colman Andrews on why the world should be more appreciative of British food, Hong Kong’s brand new food-truck pilot project and the week’s top headlines from Tokyo.
The blue wine controversy
How a new wine from the Basque Country is causing a commotion among the area’s producers, the most prominent coffee trends in 2017 and the week’s top headlines from around Europe.
A restaurant with no kitchen
A Finnish restaurant where customers enjoy takeaway food, French master-baker Eric Kayser on what makes a successful bakery, the week’s top headlines from Down Under and the benefits of cooking with nut butter.
Does technology ruin restaurants?
Can new technology help restaurants to improve the customer experience or should the gadgetry be left to the fast-food chains? Plus: Spanish star chef David Muñoz’s new London restaurant.
