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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.

Monocle 24: The Menu Monocle

    • アート
    • 5.0 • 1件の評価

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.

    London’s new openings

    London’s new openings

    We head to Humble Chicken, a new take on the traditional Japanese yakitori bar in Soho, and meet the team behind Kudu Grill, which is bringing South African braai to southeast London. Plus: we find out more about a family-written Greek cookbook, ​​’Sea Salt and Honey’.

    • 30分
    Food Neighbourhoods 245: Recipe edition, Vanessa Bolosier

    Food Neighbourhoods 245: Recipe edition, Vanessa Bolosier

    A delicious Caribbean Creole dessert recipe from the author of new cookbook ‘Sunshine Kitchen’.

    • 3分
    Marcus Wareing

    Marcus Wareing

    British top chef Marcus Wareing on the post-pandemic future of the hospitality industry; how he pushes the boundaries in the kitchen and escapes repeating old tricks; and why caring for your staff matters more than before.

    • 30分
    Food Neighbourhoods 244: Recipe edition, Mariana Velásquez

    Food Neighbourhoods 244: Recipe edition, Mariana Velásquez

    The James Beard award-winning author and food stylist shares a recipe for a refreshing summer cocktail from Colombia.

    • 2分
    Success in challenging times

    Success in challenging times

    Victor Lugger, co-founder of the Big Mamma restaurant group, on success in difficult times and how to guarantee you have the staff you need. Plus, Zuza Zak’s new book about the rich culinary culture of the Baltic region.

    • 30分
    Food Neighbourhoods 243: Recipe edition, Jessica Rosval

    Food Neighbourhoods 243: Recipe edition, Jessica Rosval

    A recipe for a sumptuous weekend brunch dish from the head chef of Casa Maria Luigia, Massimo Bottura’s elegant country hotel in Modena.

    • 4分

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