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Monocle magazine April 2024
Konfekt - Issue 14
The Forecast 2024
Spain: The Monocle Handbook
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Rachel long sleeve T-shirt
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Windbreaker
Nizyū Kanō rucksack
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Equinox Light U Carry-on suitcase 34 L
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Lou stool
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Large B5 hardcover linen notebook
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Candle One: Hinoki
Scent Three: Sugi
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London
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Tokyo
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We look ahead to the coming year and ask what it may bring for the hospitality industry around the world. Plus: Scotland’s first distilled alcohol-free spirit and the week’s top food and drink headlines.
Amastan is reshaping the idea of a hotel stay in the City of Light. It is the vision of self-starter Zied Sanhaji who, armed with his family’s entrepreneurial spirit and his own know-how from a range of hospitality jobs, opened the doors a few years back. The boutique property encourages creativity and connection, with all the charm and top service you’d expect from a venue with just 24 rooms.
Ahead of the publication of Monocle’s inaugural ‘Drinking & Dining Directory’, we hear from some of the great chefs and restaurateurs who have featured on past episodes of ‘The Big Interview’. Join Tom Edwards for a tasty mix of insights from the likes of Massimo Bottura, Ruth Rogers, Bill Granger and Jeremy King.
Top Portuguese chef Nuno Mendes’ tips for Lisbon, a new era for Argentinian wine and the week’s top headlines from Tokyo.
Can Japanese retailer Muji’s first hotel set a new standard for minimally designed stop-overs? We check in with Satoru Matsuzaki, president of Ryohin Keikaku, which owns the Muji. Plus: a tour of Danish firm Carl Hansen & Søn’s new Stockholm flagship and the New York exhibition dedicated to architect-designed furniture.
In this best-of-2017 edition of ‘The Menu’, we call on Jamie Oliver for his top business tips, discover how to become a wine expert and ask what needs fixing in London’s restaurant scene.
The UK’s best known front-of-house manager Fred Sirieix on what is behind great service at restaurants. Also: London’s new football stadium that’s aiming to become a top culinary destination and what we’re missing out on in Mexican cuisine.
Claridge’s executive chef Martyn Nail on what happens behind the kitchen doors, Sweden’s kombucha brewery, plus top dining spots in Hong Kong.
How Stephen Harris transformed a tired old Kent pub into one of the UK’s top restaurants. Plus: London’s new food destination Bloomberg Arcade and Ljubljana’s top food event.
We discover how to create a beloved neighbourhood restaurant and visit a Venice restaurant championing local ingredients. Plus: a Berlin initiative connecting food innovators and industry.
We’re in Venice to meet the shakers and makers of a culinary landscape that’s re-inventing itself.
Unusual ingredients from the concrete jungle of Sao Paulo, Icelandic burger king Tomas ‘Tommi’ Tomasson and the week’s top headlines from Europe.
We discuss the merits of a good hotel and how it can not only transform your trip but the area that it’s built in with Monocle’s travel editor Josh Fehnert and Avra Jain, a property developer in Miami and owner of the Vagabond hotel.
Bianca Bosker, author of the new book ‘Cork Dork’, tells us how she taught herself. Plus: the Swedish restaurant introducing Nordic food to Milanese diners and how to create the perfect Irish pub.
We head to Singapore and Copenhagen to find out how some of our favourite coffee bars are brewing the best beverages and which countries they look to for taste and inspiration.
Yukiwa, a 106-year-old family-run business is known throughout Japan for manufacturing elegant items (from napkin rings to a European sherbert trolley) that offer both restaurants and homes pieces with extra panache.
Monocle editor Andrew Tuck and executive editor Josh Fehnert are joined by Martina Luger of Ennismore and Michael Bonsor of Rosewood London to augur the future of the hotel industry. The event was recorded in front of an audience at White City House in London to celebrate the launch of The Monocle Guide to Hotels, Inns and Hideaways, published by Gestalten.
Restaurateur Brooks Reitz is building an empire of award-winning eateries in Charleston, South Carolina – from the much-loved Leon’s Oyster Shop to Little Jack’s Tavern, recently named one of the ‘Best New Restaurants in America’ by ‘Bon Appétit’ magazine. Brooks shares his rise in the restaurant world, the secrets to his success and his decision to launch a start-up, Jack Rudy Cocktail Company.
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