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:
Highlights from the past nine years of ‘The Menu’. What separates true, passionate wine lovers from ordinary individuals and what makes for a great British pub. Plus: how the number of fried chicken joints almost became a problem in South Korea.
The man behind Birmingham’s Carters of Moseley restaurant shares one of his favourite recipes.
We meet Ana Roš, one of the world’s most successful female chefs, go truffle hunting in Australia and learn how to prepare whole fish, including eyes, guts and bones.
A recipe by one of London's most exciting young chefs and restaurateurs.
We round up a selection of highlights from the past nine years of ‘The Menu’. Martha Stewart tells us what she’d like for her hypothetical last meal and restaurateur Nicholas Lander explains what makes a great restaurant menu.
A favourite recipe by a top Swiss chef, who was previously a member of the Swiss Guard.
Monocle’s Markus Hippi rounds up some of the best recipes and food tours of the year.
A round-up of the top interviews and reports from 2020.
Top Christmas dishes from the Vatican, how Madrid is preparing for the holidays, and Deborah Madison’s vegetarian cooking.
A classic oyster recipe from a James Beard award-nominated chef.
Top US chef Thomas Keller tells us what it takes to achieve his level of success. Plus, Andrew Wong on how an academic collaboration helped him in his restaurant.
One of Portugal’s up-and-coming culinary talents offers us a wintry recipe that’s perfectly suited to the holiday season.
How Nigella Lawson’s recipes are born, Helsinki restaurant pioneer Tomi Björck, plus Magnus Nilsson’s tips for roasting a bird.
One of Finland’s best-known and most internationally celebrated chefs shares an easy weekend recipe with us.
We look at where some of the most common ingredients that we use in cooking really come from. Plus: Donna Hay’s quick and easy recipes and a visit to one of Portugal’s most interesting wineries.
