The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
New beginnings
We find out how Uruguay is trying to up its food game and become a world-class culinary destination, discover new healthy products hitting the UK market and look through this week’s top headlines from…
The Menu: best of 2016
Highlights from the past year, from the restaurants that changed the US to what makes a great restaurant menu. Plus: what do grapevines and Mozart have in common?
Drink innovators
We examine crisp and cool new ideas in the drinks industry, from the world’s first spirit distilled from birch sap to evolutions in beer. Plus: saké from California.
Virgilio Martinez’s Peruvian discoveries
Peruvian chef Virgilio Martinez’s new project high in the Andes, a Madrid restaurant that offers free dinners for the homeless, a great cocktail for the holiday season and David Muñoz’s favourite Christmas recipe.
Open sesame
A Samaritan village in the West Bank that has launched its own tahini brand, London’s first Italian craft wine bar and how an Englishman turned a French abbey into a luxury hotel and food…
Top of the chops
Author Tim Hayward has written a book focusing on the world’s greatest knives, from extravagantly expensive Japanese sushi blades to the humble bread knife. Also on the show: Dutch chef Sergio Herman’s new potato-related…
Pierre Koffmann’s 50 years in the kitchen
Influential French chef Pierre Koffmann on what defines his cooking, an Australian take on gin and why the world could learn a lesson or two from the Swiss slow-food movement.
The best cheese in the world
We visit the World Cheese Awards in San Sebastián and check out the cookbooks that top chefs love. Plus: the week’s headlines from Toronto and what front-of-house staff can learn from an employee-exchange programme.
What makes a great restaurant menu?
Restaurant critic and author Nicholas Lander on what makes a great restaurant menu, the first single-malt whiskey in North America and an interview with Richard Geoffroy, custodian of Dom Pérignon champagne.
The skills
Top chef Monica Galetti discusses the skills that separate professional chefs from others and we get a taste for Canadian comfort food with an aboriginal twist. Plus what to expect from London’s own version…
