The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Food Neighbourhoods 127: Main Street, Vancouver
Monocle’s Tomos Lewis guides us through Main Street in Vancouver, one of Canada’s most ethnically diverse cities.
‘Salt & Time’
Top recipes from Russia, Ljubljana’s ambitious plan to become Europe’s culinary capital, plus how you can help eliminate food waste by drinking beer.
Food Neighbourhoods 126: Naples
Monocle 24’s Ben Rylan offers us a sweet-tooth’s dream tour of Naples, setting aside Italy’s love of pizza and focusing on the city’s famed ‘pasticcerias’.
The perfect vinegar
The vinegars you should have in your cupboard, why food really matters onboard a Finnish icebreaker and a unique Canadian whisky.
Food Neighbourhoods 125: Khao Lak
A culinary tour of Bangsak and Bang Niang in the region of Khao Lak, Thailand.
‘New Kitchen Basics’
How food writer and chef Claire Thomson reinvented the use of some of the most common home kitchen ingredients, why Helsinki’s cocktail scene is on the rise, a bicycle pie business in Sydney and a recipe from Peruvian chef Diego Muñoz.
Food Neighbourhoods 124: Bristol, Park Street
Bristol is gaining recognition for its influential music and street art. But Monocle’s Rory Gooderick thinks that the city’s best-kept secret is its flourishing food scene. He tells us why.
The essence of wine
We visit Portugal’s top wine event Essência do Vinho, meet the founder of London’s new vegan curry house SpiceBox and get the week’s top news headlines from North America.
Food Neighbourhoods 123: St Pauli, Hamburg
Monocle’s Melkon Charchoglyan takes us on a tour of St Pauli in Hamburg, an area known for laidback neighbourhood-staple restaurants, top aperitivo spots and cafés that know a thing or two when it comes to coffee.
Recipe for success
How a new private members’ club in London is going to challenge the big players, a Jewish food success story, plus a Porto restaurant combining incredible architecture with top food.
