In a 2015 article in the New Yorker ("who's to judge?") the article suggested that "Just as there is Oscar bait, there is 50 Best bait." David Chang was asked to imagine the archetypal 50 Best restaurant; “It’s a Chinese…
As part of our Mexico by Kitchen Theory experimental dining concept we are focusing on entomophagy - eating of insects. The are nutritious, sustainable, low emissions, low set up cost to farm, use less resources (water, feed etc) than animal farming…
Fäviken is a 12-seater restaurant located in the remote village of Jämtland in north-west Sweden, it is currently voted number 34 in the S. Pellegrino World’s 50 Best Restaurants. Head Chef Magnus Nilsson had previously worked at L'Astrance (under Pascal Barbot) and L'Arpège (under…
So this may not be new news to many people.. but a few weeks after El Cellar de Can Roca was awarded the title of the best restaurant in the world by the Restaurant magazine's 'World's 50 Best Restaurants' awards,…
This book covers what is in many ways one of the most outstandingly creative periods of Ferran Adria's elbulli. That is not to say the other eras covered in the other 5 volumes are not equally impressive or creative, it’s…
I first came across Lima while trawling the internet for information about Peruvian food in London (as part of my wider research on Peruvian food and culture in general). After reading more about Lima I discovered that it's executive chef…