The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Discovering Burma
Why Burma is finding its place on the culinary map, top tips for food styling and the week’s food and drink news from Italy.
Food Neighbourhoods 142: Paris, Belleville
A tour of the Paris neighbourhood of Belleville, which is home to one of the French capital’s most diverse selections of food.
How to run a gallery restaurant
A new museum in Tallinn offers inspiration in both art and food. Elsewhere, we meet US chef Amanda Freitag who’s promoting the US through food and find out why Californian olive oil might be the best you’ll taste.
Food Neighbourhoods 141: Istria, Pula
We head to the Istrian peninsula to discover some of the region’s greatest delicacies.
London’s Spanish pioneer
How top Spanish chef José Pizarro has left his mark on London’s restaurant scene and why American diners in New Jersey have been able to maintain their success despite countless new rivals. Plus: a visit to Ynyshir, the restaurant ranked the best in Wales.
Food Neighbourhoods 140: Tel Aviv, Nahalat Binyamin
We head to central Tel Aviv and an historic street by the name of Nahalat Binyamin, a destination that’s renowned for a diverse selection of cuisine.
The Monocle Restaurant Awards 2019
The restaurants that we deem the best in the world right now, plus London’s new luxury supper club that’s fighting food waste.
Food Neighbourhoods 139: Port of Spain, Woodbrook
Monocle 24’s Rory Gooderick takes us to the capital of Trinidad and Tobago, home to an amazing mix of cultures – and cuisines.
South Africa’s culinary star
How South African chef Kobus van der Merwe made his restaurant Wolfgat one of the most talked-about dining spots in the world. Plus: Slovenia’s gin revolution and a Japanese exhibition on fermentation.
Food Neighbourhoods 138: Honolulu
Food writer Martha Cheng on what Hawaiian food really consists of – and why there is so much more to be discovered than just fresh coconut juice and delicious bowls of poké.
