From the restaurant scene to what we’re pouring ourselves for breakfast and cooking up in our kitchens, we bring you four trends that are changing the business of what we eat and drink.
In a warehouse outside Jersey City, a Japanese-flavoured start-up is growing berries so coveted that people happily pay $50 for a bowlful. Is this vertical farming’s first luxury brand?
Hit upon that golden idea for a business? Great. Now what is it going to be called? From getting it right to getting it very wrong (Thai Tanic), the name you choose for your company goes a long way towards defining its…
Chicken nuggets and burgers are included this month but there is no sign of junk food – not when the providers are a homespun restaurant in Tokyo and one of Stockholm’s enticing new food trucks. Gin, wine and chocolate…
Hermès is one of the most recognised fashion houses in the world. But as a family-run business with a focus on craft, the current men in charge prefer to manage by looking inwards rather than chasing markets.
After 40 years of selling Danish pastries in Japan, Andersen has opened in Denmark. The firm is giving rivals (there are 975 bakeries in the country) a run for their money by using only the best natural ingredients.
Our top picks this month include a set of beer glasses designed to hold the perfect pint, some notable stationery, a sweet British honey range, plus the best of organic cosmetics.
Celebrated Swedish chef Mathias Dahlgren enjoys preparing complex dinners at work but likes to keep things simple in his free time. For the setting of his last meal, he would choose the quiet Nyckelviken forest just outside…
Australia is not short of iconography that speaks of a strong national character and sense of place, be it a no-nonsense ruggedness or the boundless enigma of the outback. Monocle examines these symbolic shorthands and how…
In Germany’s capital, locals are passionate about strawberries. Every summer, hundreds of booths open to
sell fresh punnets to fruity customers. We join the queue.