The Japanese are going bonkers over their canines. But with the market for doggie products reaching saturation point, what’s next for the lucrative industry? Funerals and hotels apparently.
Blessed are the cheesemakers – not to mention the brewers, bakers and restaurateurs – who make sitting down to eat and drink with friends such a keen pleasure. Here’s our pick of the vital victuallers making Monocle’s…
We sample seafood at a one-time grocery store and try mezze at a former 1950s beauty salon that’s now a Turkish taverna. There’s even time to wet your whistle with some lively Italian aperitivos. Don’t worry about breakfast…
A fishmonger keeping New York cuisine afloat, Copenhagen’s top table and how to create the perfect Tuscan pasta sauce: we serve up the flavours of the month from the world of food.
We speak to the man with possibly the best job title in the world - meet Mark Brownstein, international food hunter. Plus Austria's oldest preserve maker, our top three saucepan brands, a food-related film and other tasty…
Crossing the River Thames to south London reveals a burgeoning food scene. Elsewhere this issue we unearth must-try dining spots in Porto, Singapore, Toronto and Paris, as well as a Milanese meal to remember.