In Today's Menu,

we're sitting inside one of Manchester's most iconic properties, The Midland Hotel, talking to the man behind one of the city's finest dining experiences, Adam Reid, Chef-Patron of Adam Reid at The French.

From starting out at 16 with no clue about Michelin stars, to working across Germany, Warwickshire, Chester and Cumbria under some of Britain's most respected chefs, Adam's journey is anything but ordinary. And the food he makes? Even less so.

In this one, we get into everything. why British food lost its identity after two World Wars, what foraging is actually bringing back to the table, the truth about running a 32-cover fine dining restaurant in a Northern city and why staying in Manchester instead of chasing London was the best decision he ever made.

Oh, and somewhere in between, an Indian host and a British chef have a very enjoyable argument about curry, biryani, spices, and how Britain managed to colonise an entire subcontinent and still come home without learning how to season food properly.

Disclaimer: Nothing in this conversation is meant to target any community or group of people. It's food, it's history, it's culture and it's meant to be enjoyed with humour, curiosity and an open mind!

Enjoy the episode, pick the bits you love and we hope you leave with a fresh perspective on food, culture and what British cuisine could really be!

🎙️ Follow @in_today_s_menu_ on Instagram for updates and behind the scenes!

🍽️ Visit Adam Reid at The French at The Midland Hotel, Manchester

Credits:

Editors — Abhishek Sharma & Siddhiraj Kulkarni

Music — Sumedh Ghodke

Hello people,

In today’s Menu, we continue serving the hot and fresh talks about Britian, Australia and India alongside britain's food influence, handpick obsession and milk preference with India's Hospitality issues!

From the African Fufu to marketing and hospitality, this conversation again holds various fun talks.

Disclaimer: Anywhere, anything in the conversation, doesn't target any community or a particular group of people, as it is meant for information, education and humour purposes only.

Also, me saying 'You' at many stances, only refers to the group of brits that colonised and left India and no where refers to Lettie or the current lovely people of the Britain, who have been nothing but mostly a delight!

Enjoy the stories, pick the bits you like and we hope you take away a few new perspectives on Hospitality side of things!​

Follow @in_today_s_menu_ on Instagram for updates.

Enjoy the episodes and the stories in it.

Credits:

Editors - Abhishek Sharma & Siddhiraj Kulkarni

Music - Sumedh Ghodke

Hello people,

In today’s Menu, we’ve got a hot and fresh serving of British food, culture and history seen through two very different plates: an Indian host who grew up on rich regional cuisine, and Lettie, a British guest raised between countryside pasties and Brighton’s colourful food scene.​

We get into everything from Shepherd’s Pie, beans on toast and “Toad in the Hole” to Indian comfort food like dal-chawal and Poha, why British food gets called bland.

We also dive into tea culture, how India became a tea‑drinking country, Ceylon tea, Chai vs English brews and some honest talk about colonial history, spice routes and salt taxes that still echo in how we eat now.​

It’s a fun, honest, slightly spicy (but never mean) conversation about food, class, comfort, health and how migration has changed what ends up on the plate in the UK.

Disclaimer: Anywhere, anything in the conversation, dosen't target any community or a particular group of people, as it is meant for information, education and humour purposes only.

Also, me saying 'You' at many stances, only refers to the group of brits that colonised and left India and no where refers to Lettie or the current lovely people of the Britain, who have been nothing but mostly a delight!

Enjoy the stories, pick the bits you like and we hope you take away a few new perspectives on British and Indian cuisine.​

Follow @in_today_s_menu_ on Instagram for updates.
Enjoy the episodes and the learnings in it.

Credits:
Editors - Abhishek Sharma & Siddhiraj Kulkarni
Music - Sumedh Ghodke