The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Tony Conigliaro’s latest
We head to Northern Chile to find out why more fish is being eaten now than at any other time of the year, meet top Australian food author Donna Hay and Tony Conigliaro –…
Appreciation for Vermouth
We head to Hanoi where a group of entrepreneurs has come up with a high-end Vietnamese rice liquor, we also hear why there should be more appreciation for Vermouth and visit London’s first cat…
Israel’s threat to wine farms
We visit the West Bank where a world-renowned wine farm is under threat because of a separation barrier planned by Israel, we also find out about an organisation busy catering to the areas of…
Finland’s street food culture
We head to Helsinki to hear what the Finnish capital is doing to promote street-food culture. We also find out how a new wave of restaurants is changing Vienna’s hospitality culture and get the…
Reviving espresso in Florence
We look for the best Mexican food in New York, visit an espresso-machine maker in Florence experiencing a revival and speak to the founders of the UK’s first pure almond-milk company.
Vancouver’s beer paradise
We visit Melbourne to find some of the most excessive breakfast menus in the world, speak to Christoph Aebersold, who has come up with a successful pop-up restaurant in Switzerland and we find out…
Tickling Delhi’s tastebuds
We are in Delhi to hear how French cuisine is tickling local tastebuds. We also discuss the benefits of premixed cocktails and meet the woman who is pushing hard to get Japanese sake into…
André Chiang & Paul Pairet
We meet two top restaurateurs – André Chiang and Paul Pairet – who attended Asia’s 50 Best Restaurant awards in Singapore. We also visit a Cuban restaurant that found its home in a carwash…
Julian Baggini’s dilemmas over eating
We visit an Australian restaurant on a mission to serve dishes made with native ingredients, speak to philosopher and author Julian Baggini about the dilemmas and complexities of eating and get the latest restaurant…
From tunnels into farms
We visit the cooking school that’s trying to change the connotations surrounding Irish cuisine, meet the entrepreneurs who are turning a London Underground tunnel into a farm and tour one of Italy’s largest coffee…
