The Menu

We visit Montréal to see how the city’s changed after a decades-old law banning food trucks was revoked, meet world-famous chef Ferran Adrià to hear what’s keeping him busy after El Bulli and head to New England for a bit of lobster.

We visit Montréal to see how the city’s changed after a decades-old law banning food trucks was revoked, meet world-famous chef Ferran Adrià to hear what’s keeping him busy after El Bulli, and head to New England for a bit of lobster.

A new fine-dining restaurant in Bolivia that may be the future of the country’s cuisine, in Helsinki we hear how the city is catching up with the culinary competition in other Nordic capitals and we discuss Lebanese and Syrian cuisine with chef and author Anissa Helou.

A new fine-dining restaurant in Bolivia that may be the future of the country’s cuisine, in Helsinki we hear how the city is catching up with the culinary competition in other Nordic capitals, and we discuss Lebanese and Syrian cuisine with chef and author Anissa Helou.

We look at a new venture to protect the brand of Kenyan coffee, hear how Polish vodkas are combating a surge in popularity of wine and beer and learn what has made a Boston street-food truck so special that it gets praised by top chefs from around the world.

We look at a new venture to protect the brand of Kenyan coffee, hear how Polish vodkas are combating a surge in popularity of wine and beer, and learn what has made a Boston street-food truck so special that it gets praised by top chefs from around the world.

We discuss the latest innovations in restaurant and bar design, visit Warsaw’s traditional milk bars experiencing a revival and travel to Barcelona to meet some of the best roasters in Catalonia.

We discuss the latest innovations in restaurant and bar design, visit Warsaw’s traditional milk bars experiencing a revival, and travel to Barcelona to meet some of the best roasters in Catalonia.

We talk to a leading light in the Japanese whisky industry, look at the latest changes in east London’s restaurant scene and head to Singapore for the first ever World Streetfood Congress.

We talk to a leading light in the Japanese whisky industry, look at the latest changes in east London’s restaurant scene, and head to Singapore for the first ever World Streetfood Congress.

A group of chefs in Paris who have declared war on processed ingredients, we visit Warsaw to find out what it took to achieve Poland’s first Michelin star and learn about a new startup that connects chefs and dinner party hosts.

A group of chefs in Paris who have declared war on processed ingredients, we visit Warsaw to find out what it took to achieve Poland’s first Michelin star, and learn about a new startup that connects chefs and dinner party hosts.

We visit the World Barista Championship in Melbourne, find out about Iceland’s taste for raw food and hear from Professor Michael Pollan on why we all should cook more.

We visit the World Barista Championship in Melbourne, find out about Iceland’s taste for raw food, and hear from Professor Michael Pollan on why we all should cook more.

We head to Reykjavik to hear how the city’s restaurant scene has got a boost after the financial crisis and classic dishes such as fermented shark still have their fans. We also look at Berliners’ new-found interest in local vodka and discover a new type of coffee that is becoming popular in Asia’s luxury hotels.