The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
Thai’s food future
Jewish food in Tunis, the popularity of fish at Berlin’s most popular cornershop deli and the Bangkok chef looking to the future of Thai food.
Translating Western food
Europe’s first fully vegan supermarket, how Delhi translates western food culture and we chat with food critic Jay Rayner.
The importance of a wine glass
A visit to Ultraviolet restaurant in Shanghai, we bake bread in Silicon Valley and find out about the importance of a good wine glass.
Meeting the winners of Madrid’s tapas competition
We meet the winners of Madrid’s annual tapas competition, we also discuss Tuscan and Uruguayan wines and introduce a small Paris restaurant with a big reputation.
Recreating the 1920s
The former school in Berlin that now houses a restaurant recreating the 1920s and we speak to Claus Meyer, co-founder of Noma restaurant.
Uniting Israel and Palestine with humus
How humus can unite people Israel and Palestine, we chat to Sydney restaurateur Mark Best and visit a shop in Stockholm cutting down on waste.
What it takes to be a masterchef
A 22-course-meal in Nepal, we meet the winner of the UK Barista Championship and we find out what it takes to be a master chef.
Chicago’s bond with food
The Hull-House Seed Library in Chicago’s relationship with food, how to throw a Michelin starred dinner party and we find out what’s in Santiago’s basket.
The wave of small bars
Sydney’s new wave of small bars, the latest on aeroplane food and we visit Chicago to find our barista of the week.
Hong Kong’s ancient traditions
The Hong Kong tea restaurants reinvigorating ancient traditions, we talk to the people behind 42Raw restaurant and Berlin has our barista of the week.
