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 9: Rio de Janeiro, Largo do Machado
A district that reflects Brazil’s waves of immigration, Largo do Machado is a gem that has remained undiscovered by international tourism. Our guide is Tom Le Mesurier of Eat Rio.
The skills
Top chef Monica Galetti discusses the skills that separate professional chefs from others and we get a taste for Canadian comfort food with an aboriginal twist. Plus what to expect from London’s own version of New York’s famed restaurant Aquavit.
Food Neighbourhoods 8: Toronto, Kensington Market
Originally a Jewish neighbourhood, Toronto’s Kensingston Market has experienced an influx of immigrants from the Azores to the Caribbean. Our guide is Corey Mintz, food columnist for ‘The Globe and Mail’.
Gooseneck barnacles and the best Brazilian wines
The tricky business of harvesting gooseneck barnacles in the Pacific and why Brazilian wine businesses are worth keeping an eye on. Plus: award-winning food writer and broadcaster Ravinder Bhogal’s first London restaurant.
Food Neighbourhoods 7: Istanbul, Kumkapi district
A neighbourhood on the coastal European side of Istanbul, Kumkapi is a melting pot of migrants and wholesalers from Africa, the Caucasus and central Asia. We get a taste for the city’s rare cosmopolitan culinary mix.
Ten restaurants that changed the US
Author Paul Freedman lists the American restaurants that have had the biggest impact on the country, patissier Pierre Hermé explains how much you can do with chocolate and we visit a groundbreaking wine business in Portland, Oregon.
Food neighbourhoods 6: Singapore, Katong district
Off the beaten tourist track, Katong is a vibrant area home to a number of Singapore’s varied ethnic groups. Our guide to the neighbourhood’s food-and-drink outposts is Debbie Yong, digital editor for the Michelin Guide Singapore.
Spanish made simple
Chef Omar Allibhoy proves that cooking Spanish food doesn’t need to be complicated. Meanwhile, we are in Melbourne to visit a business that is helping the city’s residents to make their own wine and we hear why a new fondue product is upsetting the Swiss.
Food neighbourhoods 5: Zürich, Kreis 4
Once a seedy neighbourhood, Zürich’s Kreis 4 has gradually become popular among the city’s creatives. While retaining some of its original character, it is now a thriving hub for new restaurants, bars and cafés.
The pastry master
We meet world-famous pastry chef Dominique Ansel, who shot to international fame with the invention of the cronut, and hear how his playful ideas have helped his business expand from New York to Tokyo – and now London. Meanwhile, we talk to Giuseppe Lavazza about the new phase of his…
