Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.
618 Available Episodes (618 Total)Average duration: 00:17:14
Apr 21, 2023
Violet bakery and Marc Almert
00:27:14
Markus Hippi speaks to Claire Ptak, owner of Violet bakery and cake shop in East London, and Alexei Korolyov catches up with Marc Almert, sommelier at Zürich’s Baur au Lac hotel. Plus: Tomos Lewis updates us on the maple syrup situation in Canada and the week’s top food-and-drink headlines.
This week, we head to Melbourne. Lygon Street in Carlton offers as fine a selection of Italian cuisine as you’ll find anywhere – very arguably including Italy. Our guide is Monocle’s Andrew Mueller.
Brazilian chef Alberto Landgraf on how his German-Japanese heritage has shaped his cooking and Ivan Carvalho heads to Austria to sample blaufränkisch wine. Plus: Naomi Xu Elegant speaks to Kuala Lumpur-based chef Christian Recomio and the week’s food and drink headlines.
Monocle Radio’s Andrei Nikolai Pamintuan takes us to Makati City in the Philippines on a food crawl around the historic district of Barangay Poblacion.
This week, we continue our culinary exploration of Beirut to see how the Lebanese capital is gearing up for the return of tourists. Monocle’s Markus Hippi meets the local entrepreneurs who are helping the city to recover.
This week, Monocle’s Christopher Cermak heads to Eastern Market in Washington’s Capitol Hill neighbourhood. The market, which celebrates its 150th anniversary this year, offers a diverse culinary mix that goes far beyond traditional American fare.
This week, we leave the Midori House studio in London and head to Lebanon. Monocle’s Markus Hippi takes us on a culinary journey around Beirut and speaks to local entrepreneurs who are helping the city recover.
How Finnish restaurant, Finnjavel, is making waves in London’s fine-dining scene. Plus: one chef's plan for post-earthquake gastronomic recovery in Antakya, Turkey.
We speak to Erin Tibi about how his flamboyant new restaurant, Kapara, puts the fun back into London’s fine dining scene. Plus: Monocle’s Myriam Zumbühl sits down with Zürich-based chef Elif Oskan to discuss her new cookbook, ‘Cüisine’, and the importance of honouring heritage through food.
Italian island cuisine and San Antonio’s culinary revival
00:28:54
We speak to culinary author Katie Parla about her new book featuring the best recipes from the Italian islands. Plus: Texan food pioneer Geronimo Lopez talks to Monocle about his restaurant, Botika.
How the former head of London’s Tate Modern refocused his energy to protect rare citrus fruits. Plus, Joia, London’s new restaurant opening by top Portuguese chef Henrique Sá Pessoa.
We speak to the founders of Mayha, a Japanese ‘omakase’, about the restaurant concept that was first introduced in Beirut and has now opened in London. Also in the programme: a company catering for many of the world’s most important cultural events, plus Barcelona’s unique wine business.
A report from Italy’s leading food fair showcasing the new luxury food products set to hit shelves later this year. Plus: what the US eats during the Super Bowl weekend and British chef Alex Webb on why dining should be fun.
We travel to São Paulo to meet Bel Coelho, the chef-owner of Cuia, and learn her recipe for ‘baião de dois’, a traditional dish from the northeast of Brazil
A look at the menu that British chef Elliott Grover has designed for the Oscars, how Portuguese chef Kiko Martins built his Lisbon culinary empire and an unmissable restaurant launch in England’s Cornwall.
An Amsterdam wine shop that has curated a perfect regional wine selection. Also in the programme: Bre Graham on what it took to write her timeless debut cookbook, ‘Table for Two’.
We find out what it takes to cater to some of the world’s most powerful people at the World Economic Forum’s annual meeting in Davos. Also in the programme: a visit to one of Montreal’s biggest restaurant success stories, and an Austrian winter resort that has become a high-end food destination.
We pay tribute to the restaurants in London that have for years served their communities quietly and without fanfare. Plus: a New York business that curates top chocolates from all over the world.
Ruth Rogers on River Café’s new book and what made her restaurant one of the best and most successful in Britain. Also in the programme: Christmas food recommendations by Monocle staff members from around the world.
How Lune became the world’s most talked-about croissanterie
00:29:04
Kate Reid, founder of Lune, on how she invented what’s been called the world’s best croissant through reverse engineering. Also in the programme, a new and clever pancake-mix brand STAC(s).
Swedish chef Björn Frantzén’s debut restaurant in the UK, how Helsinki’s new Café Savoy is drawing inspiration from France and why Toronto’s new Ace Hotel is a destination for some of the best food in the city.
René Redzepi on how he reinvented Copenhagen’s Noma restaurant – and how he updated everything for Noma 2.0. Also in the programme: why one South Tyrolean entrepreneur’s apple juice is receiving praise across Europe.
Nov 22, 2022
Food Neighbourhoods 312: Kevin Wong
00:03:34
Kevin Wong of Singapore's Seroja restaurant shares one of his favourite Malaysian recipes.
The revival of roadside motels and a new wave of Brazilian cooking
00:29:07
We are in Canada to see how roadside motels are becoming destinations in their own right. Also in the programme: how chef Rafael Cagali is pioneering Brazilian cuisine in Europe.
What makes Hoppers restaurants one of the biggest successes that London has seen in recent years? Plus: the most interesting bottles and producers at Essencia do Vinho in Lisbon, one of Portugal’s leading wine fairs.
Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.
We meet two influential figures in the hospitality industry: Samyukta Nair, who has launched a number of successful restaurants in London’s Mayfair, and Deni Srdoc, who has been working to make the Croatian city of Rijeka a food destination.
Broadcaster and author Alice Zaslavsky on the tricks that make cooking easier – and the food tastier. We also meet one of Portugal’s most innovative wine-makers and visit Finnish Lapland where a new generation of chefs is upgrading the region’s culinary offerings.
The return of one of the world’s pre-eminent food fairs, controversy over increasing baguette prices in France and a new app connecting customers and local food producers.
Telma Shiraishi tells us how she became one of Brazil’s most appreciated names in Japanese cooking, and Theo Randall reveals his store-cupboard essentials.
Sep 23, 2022
Telma Shiraishi and Theo Randall
00:30:02
Telma Shiraishi tells us how she became one of Brazil’s most appreciated names in Japanese cooking, and Theo Randall reveals his store-cupboard essentials.
The author of ‘Pasta Grannies: Comfort Cooking’ shares a recipe that can’t get much simpler.
Sep 17, 2022
Tallinn report: part two
00:29:47
We are back in Tallinn to meet some of the shakers and makers of the Estonian capital’s hospitality industry, including a man who has created a way to speed up ordering drinks in bars – with the help of robots.
We are back in Tallinn to meet some of the shakers and makers of the Estonian capital’s hospitality industry, including a man who has created a way to speed up ordering drinks in bars – with the help of robots.
Sep 13, 2022
Food Neighbourhoods 302: Recipe edition, Peeter Pihel
How a winery in Canada’s Niagara region boosted its hospitality offering with one of the country’s best bakeries. Also in the programme: an interview with the makers of the documentary ‘Blind Ambition’, and how a new book makes the cooking of London’s Moro restaurant easier at home.
Sep 09, 2022
00:27:56
Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.
Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.
Food Neighbourhoods 300: Recipe edition, Sam and Sam Clark
00:02:17
A simple recipe by the duo behind London’s Moro and Morito restaurants.
Aug 26, 2022
Austria’s culinary forum
00:30:00
How Austrian top chefs launched an initiative to bring more recognition to the country’s food culture. Also in the programme: Ryan Chetiyawardana on how cocktail culture has changed in the last decade, plus John Javier’s new restaurant launch in London.
Aug 26, 2022
Austria’s culinary forum
00:30:03
How Austrian top chefs launched an initiative to bring more recognition to the country’s food culture. Also in the programme: Ryan Chetiyawardana on how cocktail culture has changed in the last decade, plus John Javier’s new restaurant launch in London.
Food Neighbourhoods 299: Recipe edition, John Javier
00:01:57
A favourite recipe of the Australian chef whose latest restaurant, The Tent, recently opened in London.
Aug 19, 2022
The art of making cognac
00:30:00
Baptiste Loiseau on his responsibilities as a cellar master for Louis XIII cognac, plus a new book on what food cultures from around the world share: a love of cookies.
Aug 19, 2022
The art of making cognac
00:23:24
Baptiste Loiseau on his responsibilities as a cellar master for Louis XIII cognac, plus a new book on what food cultures from around the world share: a love of cookies.
Food Neighbourhoods 298: Recipe edition, Pedro Pena Bastos
00:06:00
The top chef behind Lisbon’s Michelin-starred restaurant Cura on one of his favourite recipes.
Aug 12, 2022
Ukraine’s food frontier
00:30:00
A look into the important role hospitality professionals have been playing in Ukraine to support their nation at war. Plus: the week’s food-and-drink headlines and an interview with the winner of the Swedish Barista Championship, Patrik Rolf.
Aug 12, 2022
Ukraine’s food frontier
00:30:02
A look into the important role hospitality professionals have been playing in Ukraine to support their nation at war. Plus: the week’s food-and-drink headlines and an interview with the winner of the Swedish Barista Championship, Patrik Rolf.
The creators of Romania’s first single-malt whisky on why the country was the right place for a product like this. Plus: a visit to a sandwich shop that has become a huge hit among Miami’s Cuban population.
Aug 05, 2022
How Romania became a whisky country
00:26:45
The creators of Romania’s first single-malt whisky on why the country was the right place for a product like this. Plus: a visit to a sandwich shop that has become a huge hit among Miami’s Cuban population.
A recipe by the chef behind Bangkok’s Potong restaurant.
Jul 29, 2022
Ecuador’s chocolate revolution and the future of Le Cordon Bleu
00:30:00
How Ecuador’s small-scale producers are working to make the country famous for its chocolate, not just for its cocoa. Plus, Le Cordon Bleu President and CEO André J Cointreau on his plans for the globally renowned culinary institution.
Jul 29, 2022
Ecuador’s chocolate revolution and the future of Le Cordon Bleu
00:27:54
How Ecuador’s small-scale producers are working to make the country famous for its chocolate, not just for its cocoa. Plus, Le Cordon Bleu President and CEO André J Cointreau on his plans for the globally renowned culinary institution.