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 meet the founder of Sayuri, an artisanal Japanese green tea and matcha brand. Also in the programme: a winery in the heart of Milan and an original way that Danish officials are promoting the country’s new dietary guidance.
The two-Michelin-starred chef of London’s Da Terra restaurant shares a recipe for ‘moqueca’, a traditional Brazilian fish stew.
A Swedish non-alcoholic wine brand that is winning with its quality and taste-first approach; one of Toronto’s most storied hotels that has returned after a major renovation; and the week’s top food and drink headlines.
A recipe for a decadent weekend meal by the owner and executive chef of The Drunken Butler restaurant in London.
What will it take for the hospitality industry to get back on track to success? Plus: the week’s food and drink headlines.
A recipe by one of the pioneers of zero-food-waste movement in the UK.
How Switzerland became the king of breakfast, a top British chef bringing the zero-waste ethos to central London and the week’s top headlines.
A vegan recipe by one of Bali’s top culinary talents.
We look ahead to the coming year and ask what it may bring for the hospitality industry around the world. Plus: Scotland’s first distilled alcohol-free spirit and the week’s top food and drink headlines.
A delicious aubergine recipe by the woman behind London’s new Zahter restaurant.
Monocle's Markus Hippi picks his favourite recipes we have broadcast in 2021.
Monocle’s Markus Hippi looks back at the last 12 months of our food and drink programme, recapping highlights with some of the world’s best chefs, restaurateurs and key players in hospitality.
Food historian Annie Gray on how the Christmas dinner table became what it is today. Plus: Rich Woods’s festive cocktail recommendations and the week’s top food and drink headlines.
A delicious recipe by the chief-director of London’s Oklava restaurant and author of a new cookbook, ‘Three: Acid, Texture, Contrast’.
Modernist Cuisine’s Francisco Migoya on what he learned while creating ‘Modernist Pizza’, his comprehensive book about one of the world’s favourite dishes. Plus: food-technology innovation at Helsinki’s Slush start-up gathering and the week’s top food-and-drink headlines.
