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:
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.
A visit to Genoa’s Slow Fish trade fair where chefs from all over the world devise new ways of serving seafood, we visit Kewpie Corporation in Tokyo and find out some of Turkey’s nearly forgotten food treasures.
A visit to Genoa’s Slow Fish trade fair where chefs from all over the world devise new ways of serving seafood, we visit Kewpie Corporation in Tokyo, and find out some of Turkey’s nearly forgotten food treasures.
How to make bugs into an appealing food, we meet Swedish Michelin-starred chef Niklas Ekstedt who cooks his dishes without electricity and enjoy a visit to the UK Barista Championships.
How to make bugs into an appealing food, we meet Swedish Michelin-starred chef Niklas Ekstedt who cooks his dishes without electricity, and enjoy a visit to the UK Barista Championships.
We visit the London Coffee Festival for the latest brews, meet possibly the most successful Norwegian barista of all time, Rasmus Helgebostad, and chat to world-famous Italian chef Massimo Bottura.
We visit the London Coffee Festival for the latest brews, meet possibly the most successful Norwegian barista of all time – Rasmus Helgebostad – and chat to world-famous Italian chef Massimo Bottura.
We discover gastronomic “mystery boxes” curated by top Spanish chefs, visit Beertopia! – the largest craft beer festival in Hong Kong and go to a popular café in Ukraine that complements the coffee experience with a bit of whipping (but only if you want to).
We discover gastronomic “mystery boxes” curated by top Spanish chefs, visit Beertopia! – the largest craft beer festival in Hong Kong, and go to a popular café in Ukraine that complements the coffee experience with a bit of whipping (but only if you want to).
Where do you go after you have worked for the world’s best restaurant – Noma? We head to Copenhagen to meet chefs launching their new ventures. We also find out what was going on at Seoul’s second Coffee Expo and speak to double-Michelin-starred chef Michael Wignall.
Where do you go after you have worked for the world’s best restaurant – Noma? We head to Copenhagen to meet chefs launching their new ventures. We also find out what was going on at Seoul’s second Coffee Expo and speak to double-Michelin-starred chef Michael Wignall.
A new project in Berlin that tries to give a face to the meat on your dinner plate, we also get a round up of what went on at Vinitaly wine fair in Verona and speak to the Swedish authors of a new book on vegetarian food – Green Kitchen Stories.
A new project in Berlin that tries to give a face to the meat on your dinner plate, we also get a round up of what went on at Vinitaly wine fair in Verona, and speak to the Swedish authors of a new book on vegetarian food – Green Kitchen Stories.
The latest from Tokyo’s ramen scene, we find out how Turkish delight is getting an upgrade in Istanbul and speak to restaurateur Will Smith who is now launching a restaurant consultancy company.
The latest from Tokyo’s ramen scene, we find out how Turkish delight is getting an upgrade in Istanbul, and speak to restaurateur Will Smith who is now launching a restaurant consultancy company.
