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The Menu - The future of beer
5 January 2018
What 2018 holds for craft beers, a high-end restaurant that claims to be the first in the world to use insects as key ingredients and why Croatian olive oils are worth a try.
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5 January 2018
What 2018 holds for craft beers, a high-end restaurant that claims to be the first in the world to use insects as key ingredients and why Croatian olive oils are worth a try.
19 July 2013
We visit Australia to hear how the locals are warming to ginger beer, in Portugal we speak to star chef José Avillez and in London we discover what’s behind the concept of Jewish fine dining.
8 August 2014
Chef Paul Liebrandt tells us about his new restaurant in Brooklyn, The Elm, journalist Will Hawkes swings by the studio armed with a round of brews to tell us about the London Beer City festival, we head to Seattle to…
14 December 2018
Garrett Oliver, brewmaster of Brooklyn Brewery, on the next big thing; a Florence cooking school taking a relaxed approach to teaching; and one of the top chefs in Portugal, Hans Neuner.
13 November 2015
We discover how Bangkok’s brewers push the boundaries of beer despite onerous regulation. We also talk to star chef Enrique Olvera about the gems of Mexican cuisine. Plus: business tips from Brewdog founder James Watt.
14 March 2014
We visit Melbourne to find some of the most excessive breakfast menus in the world, speak to Christoph Aebersold, who has come up with a successful pop-up restaurant in Switzerland and we find out how Vancouver Island is…
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