The Menu
Summary: 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.
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- Artist: Monocle
- Copyright: 2024 Monocle
Podcasts:
A Mediterranean recipe by the author of the new cookbook ‘Nistisima’.
The world-famous Japanese chef and restaurateur on the ups and downs of his career. Also in the programme: a Finnish lab that’s busy growing coffee and why Tibetan food deserves more recognition.
A recipe from Hong Kong’s French bistro Jean May.
Fernando Trocca speaks about his cooking, which has made him one of the most respected chefs in the world. Plus: how La Michoacana ice cream parlours became a uniquely Mexican success story.
A classic soup recipe from Toronto by an award-winning Canadian food writer and cookbook author.
British chef Simon Rogan on the third Michelin star awarded to his flagship restaurant, L’Enclume. Plus: why Penang is becoming Malaysia’s culinary hot spot.
A grilled octopus recipe by the man behind Budapest’s Michelin-starred restaurant Essência.
Food writers Olia Hercules and Alissa Timoshkina discuss their campaign to raise funds for Ukraine, and we look at how the NGO World Central Kitchen has rushed to offer hot meals for those in need. Also in the programme: a look at the first commercial product from Copenhagen’s Noma.
An easy home recipe by the man behind the three-Michelin-star L’Enclume restaurant in northern England.
We hear how the world’s largest udon chain is adapting for the European market and meet a master blender to discuss emerging trends in the whisky industry.
An unexpected egg recipe by one of the world’s best-known chicken keepers.
We speak to Mark Donald, whose restaurant at Scotland’s Glenturret Distillery has just won a Michelin star. Also in the programme: unexpected ways to prepare eggs and the week’s top food and drink headlines.
The founder of The Waterhouse Project in London shares one of his top recipes.
We hear from two hospitality entrepreneurs who discovered new opportunities during the pandemic. Also in the programme: the week’s top food and drink headlines.
The man behind Hackney Coterie in London explains how to ferment Jerusalem artichokes at home and what to serve with them.
