The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
American caviar
We discuss why caviar from the US should be taken seriously, hear stories about running a restaurant in Kabul and learn why Hong Kong’s food trucks may set an example for the rest of…
Supporting local producers
We head to a high-end chocolate business in the heart of the Amazon and meet a former financier who is introducing products from his small Spanish hometown to the world. Plus: a round-up of…
Restaurants for the new year
We visit two new restaurants that are exerting big influences: Berlin’s Nobelhart & Schmutzig and Pittsburgh’s Whitfield.
Both sides of the border
We compare North and South Korean kimchi and discover what Australian producers have to offer in terms of exports to China. Plus: we get a taste for Seedlip, the world’s first non-alcoholic distilled drink.
Best of 2015
In a special edition on the best of 2015 we meet guerrilla brewers in Bangkok, check out some of the best cocktails Tel Aviv has to offer and visit an English restaurant that is…
Holiday drinks
Wine lessons from star US sommelier Belinda Chang, top drink tips for the holiday season and the week’s headlines from Latin America.
Sushi’s got talent
We find out what happens when Japanese sushi chefs are challenged on their home turf, we pay a visit to The British Museum of Food and report on what is possibly the best pizza…
Spreading the word
We get a taste for a Madrid pop-up that introduces regional culinary talents from all over Spain to a wider audience. We also discover Our/Vodka, an alcohol brand that aims to be global and…
Back to the bistro
We hear about a new initiative that aims to bring life back to Paris’s restaurants after the terrorist attacks. We also get some tips for food-beer pairing from Stephen Beaumont. Plus: the best of…
Wine from the Italian Alps
South Tyrol is one of the oldest wine growing regions in Europe. However, the boost in quality during the last decades has been tremendous. Hear from local wine makers how they see the future…
