Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world
On the Balearic isle of Ibiza the summer season is beginning to wind down. The legions of leisure se
We meet Ed McIlory to find out about his new Iberia-inspired opening, Tollington’s, in north London.
With the leaves beginning to turn golden brown in the Northern Hemisphere, Monocle’s Sana Jumani tak
We meet Dan Anton of London’s Lahpet to learn more about his most recent opening, Lahpet Larder, and
Monocle’s Liv Kessler heads to Mendoza, the wine capital of Argentina, to explore the heart of the c
This week we sit down with Helena Puolakka and Saku Tuominen of Savoy in Helsinki to learn about the
This week we head to the Dublin neighbourhood of Stoneybatter, north of the River Liffey, to sample
We speak to restauranter David Carter about the inspiration behind his globally minded venues in Lon
Mandy Sinclair heads to the Dodgy Dock Restaurant & Bar food market on Grenada in the West Indie
This week, we meet Cynthia Shanmugalingam, the founder of Sri Lankan Tamil restaurant Rambutan in Lo
Lithuania might not be the first place that you think of when it comes to gastronomic prowess but it
This week we look at how cooking can reconnect you with your culinary and family heritage. Author an
If you’re sticking around in Paris after the Olympic Games, drop by the multicultural neighbourhood
We speak to chef Theo Randall to learn about his new cookbook, ‘Verdura, which is dedicated to his p
This week, we head to Malaysia’s second-largest city, Johor Bahru, with Monocle’s Gabriella Wong to
With summer in full swing, we head to the Mediterranean and the Greek island of Sifnos to discover i
Robert Prendergast heads to Helsinki to learn about the city’s culinary traditions. See omnystudio.c
We sit down with Andy Oliver and Mark Dobbie of Kolae in London to hear their take on southern Thai
Monocle’s Gunnar Gronlid takes us on a gastronomic tour of the charming savoyard city of Annecy.See
We meet Angelo van Dyk, the man looking to give surplus wine a second life with Wasted Wine Club. Pl
