Markus Hippi speaks to Claire Ptak, owner of Violet bakery and cake shop in East London, and Alexei Korolyov catches up with Marc Almert, sommelier at Zürich’s Baur au Lac hotel. Plus: Tomos Lewis updates us on the maple syrup situation in Canada and the week’s top food-and-drink headlines. 

Markus Hippi speaks to Claire Ptak, owner of Violet bakery and cake shop in East London, and Alexei Korolyov catches up with Marc Almert, sommelier at Zürich’s Baur au Lac hotel. Plus: Tomos Lewis updates us on the maple syrup situation in Canada and the week’s top food-and-drink headlines.

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.

The Menu

Violet bakery and Marc Almert

Mexican chef Enrique Olvera on his new book, ‘Sunny Days, Taco Nights’. Plus: Guy de Launey tells us how Slovenia is championing orange wines and we meet Brazilian chef Alessandra Montagne in Paris.

Mexican chef Enrique Olvera on his new book, &lsquo;Sunny Days, Taco Nights&rsquo;. Plus: Guy de Launey tells us how Slovenia is championing orange wines and we meet Brazilian chef Alessandra Montagne in Paris.

Enrique Olvera’s new book, Slovenia’s orange wine and chef Alessandra Montagne

We’re journeying to New England to taste one of the region’s most delicious delicacies, high milk-fat ice cream. Here, Jessica Bridger tells us about why the treat is so important.

We&rsquo;re journeying to New England to taste one of the region&rsquo;s most delicious delicacies, high milk-fat ice cream. Here, Jessica Bridger tells us about why the treat is so important.

Food Neighbourhoods #447: New England’s ice cream traditions

From Italian lemons to American zucchini, we stock our cupboards with the sunny ingredients that speak of the season – and cook a fresh recipe with beetroot greens.

From Italian lemons to American zucchini, we stock our cupboards with the sunny ingredients that speak of the season &ndash; and cook a fresh recipe with beetroot greens.

Violet bakery and Marc Almert

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