The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Gooseneck barnacles and the best Brazilian wines
The tricky business of harvesting gooseneck barnacles in the Pacific and why Brazilian wine businesses are worth keeping an eye on. Plus: award-winning food writer and broadcaster Ravinder Bhogal’s first London restaurant.
Ten restaurants that changed the US
Author Paul Freedman lists the American restaurants that have had the biggest impact on the country, patissier Pierre Hermé explains how much you can do with chocolate and we visit a groundbreaking wine business…
Spanish made simple
Chef Omar Allibhoy proves that cooking Spanish food doesn’t need to be complicated. Meanwhile, we are in Melbourne to visit a business that is helping the city’s residents to make their own wine and…
The pastry master
We meet world-famous pastry chef Dominique Ansel, who shot to international fame with the invention of the cronut, and hear how his playful ideas have helped his business expand from New York to Tokyo…
The Monocle Guide to Drinking & Dining
This special edition of ‘The Menu’ is all about our new book. Learn how to launch a restaurant, explore the best food and drink packaging and discover how to host great parties. Plus: Martha…
Rum’s new dimensions
Rum tips from spirits writer Dave Broom, Australia’s kitchen goddess Donna Hay on achieving balance in life and food, a Kazakhstan business producing unusually large apples and the week’s top news stories from Europe.
Focus on food media
Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be…
The art of butchery
We visit a Berlin butcher shop that aims to save the craft that’s getting rarer in Germany, cook with miso (the way you’ve never cooked with miso before) and explore the changing face of…
Delights from shacks and beach huts
We stop by Breddos Tacos, a success story from London, and meet an international team that turned a beach hut into a pan-Mediterranean kitchen in Ibiza. Plus: our friends at Food Republic bring us…
New ideas from the Middle East
We meet honey producers in Lebanon, check out a controversial five-star menu in Bethlehem and discover what food writer Elisabeth Luard has learned from her career. Plus: the week’s top headlines from Singapore.
