The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Returning to Korean roots
The Seoul Buddhist monks whose restaurant is returning to the roots of Korean cuisine, we meet a former trader who is providing a new type of platform for street food in London and speak…
Warming up to ginger beer
We visit Australia to hear how the locals are warming to ginger beer, in Portugal we speak to star chef José Avillez and in London we discover what’s behind the concept of Jewish fine…
Ferran Adria: beyond El Bulli
We visit Montréal to see how the city’s changed after a decades-old law banning food trucks was revoked, meet world-famous chef Ferran Adrià to hear what’s keeping him busy after El Bulli and head…
Lebanese and Syrian cuisine with Anissa Helou
A new fine-dining restaurant in Bolivia that may be the future of the country’s cuisine, in Helsinki we hear how the city is catching up with the culinary competition in other Nordic capitals and…
Protecting Kenyan coffee
We look at a new venture to protect the brand of Kenyan coffee, hear how Polish vodkas are combating a surge in popularity of wine and beer and learn what has made a Boston…
Reviving Warsaw’s milk bars
We discuss the latest innovations in restaurant and bar design, visit Warsaw’s traditional milk bars experiencing a revival and travel to Barcelona to meet some of the best roasters in Catalonia.
Singapore’s first ever World Streetfood Congress
We talk to a leading light in the Japanese whisky industry, look at the latest changes in east London’s restaurant scene and head to Singapore for the first ever World Streetfood Congress.
War on processed ingredients
A group of chefs in Paris who have declared war on processed ingredients, we visit Warsaw to find out what it took to achieve Poland’s first Michelin star and learn about a new startup…
Melbourne’s World Barista Championship
We visit the World Barista Championship in Melbourne, find out about Iceland’s taste for raw food and hear from Professor Michael Pollan on why we all should cook more.
Reykjavik after the crisis
We head to Reykjavik to hear how the city’s restaurant scene has got a boost after the financial crisis and classic dishes such as fermented shark still have their fans. We also look at…
