The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
For saké’s sake
Saké and wine sommelier Vanessa Cinti contrasts the worlds of these two drinks, we meet a couple in Buenos Aires wanting to change the Argentinian ice-cream culture and we get the week’s headlines from…
World on a plate
Chef Shaun Hergatt explains how to bring together influences from around the world, we find out about a collaboration between the Adrià brothers and Cirque du Soleil and a small Beirut restaurant that wants…
The geometry of pasta
We discuss why Italians know which sauces and shapes of pasta to put together, learn how to create a feeling of authenticity in a new luxury development and witness rock’n’roll cooking by British musician…
The winning recipe
We meet the founder of the Finnish Kyrö Distillery whose gin was just chosen as the best brand for a G&T. We are also in Buenos Aires to hear how easy it is to…
Food on the water
We visit a restaurant that goes exceptionally far in its quest for local food, the founders of London’s Honey & Co restaurant reveal their baking secrets and we get ready to order a Michelin-quality…
The green alternatives
We visit Uruguay to ask the country’s beef-loving population whether they would consider having some vegetables on their menus. We also hear about Rio’s craft-beer bike-delivery service and sample a new spirit called Lanique.
The wine waymakers
We’re in Argentina to meet the winemakers and sommeliers who are working hard to make the world understand the country’s variety of wines. We also head to Barcelona to witness high-fashion éclairs and then…
The West Coast chocolate masters
We are in San Francisco to meet the founders of delicious business success Dandelion Chocolate. We also get some salad inspiration from chef and author Matt Wilkinson. Plus: we visit Toronto’s Barque Butcher, a…
Monocle Restaurant Awards: Top 5
We reveal the top five of our Monocle Restaurant Awards, find out why Arabian dish knafeh has a cult following in Tel Aviv and get the week’s headlines from Europe.
Chilean food diplomacy
We are in Milan at Expo 2015 to see how Chile is promoting its food culture. We also get restaurant business tips from British top restaurateur Mark Sargeant and Monocle’s Fernando Augusto Pacheco opens…
