The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Winning designs
Austrian designer Gregor Eichinger on his winning restaurant designs, new ideas from the Vinitaly wine fair and The Monocle Restaurant Awards nominees from Lisbon.
Pastry mastery
Dominique Ansel explains his tricks as a pastry maker, we hear why Serbians are now drinking better beer and we get the week’s headlines from Hong Kong.
The best of Pitti Taste
We head to Florence for the Pitti Taste trade fair, talk the business of maple-syrup production and hear Australian-Lebanese chef Greg Malouf’s thoughts on the best vegetarian food.
Launch of The Monocle Restaurant Awards
The first three nominees in The Monocle Restaurant Awards, a new wave of cocktails in Singapore and the renewed interest in saké in Japan.
Wine revolution
The Portuguese wine industry is focusing on higher-quality products – we head to Porto to find out how. Plus, a visit to Saint Petersburg for Restaurant Day, and we get the week’s food headlines…
Vatican eats
Swiss Guard and cookbook-author David Geisser on what different Popes and his fellow guardsmen like to eat, a restaurant in Barcelona that focuses on ‘Pan Con Tomate’ (tomato with bread), and the week’s culinary…
Your new favourite gin
We investigate the rapidly growing gin industry in Victoria, British Columbia. Plus beer from the slums of Rio de Janeiro and a German entrepreneur who wants to change the way we buy our local…
Carnival cuisine in Brazil
Italian top chefs reveal some of their secrets at Milan’s Identita Golose cooking convention, we hear what’s new at Rio de Janeiro’s carnival and get a tip or two for launching a new food…
Madrid Fusion
We are at Madrid Fusión fair which has brought together some of the greatest innovators of the food industry. Plus special recognition for the oldest Lebanese restaurant in Paris and the week’s headlines from…
Pretence of anonymity
Pulitzer prize-winning restaurant critic Jonathan Gold tells us why it doesn’t pay for restaurant critics to keep anonymity, author David Sax gives us his view on who the real food-industry tastemakers are and we…
