Noma's pop-up restaurant in Australia has sold out all its tables in less than two minutes according to Noma chef René Redzepi and Nick Kokonas, founder of Tock, a new ticketing system for restaurants. Redzepi said that it was a new record for Noma as they sold out in Australia in under two minutes with over 84,000 page views per minute. Noma is opening a pop-up restaurant in … [Read more...]
Archives for October 2015
Slow Food founder says we need to eat less meat but should avoid scaremongering
We have heard a lot about the report from the World Health Organisation earlier this week which revealed there is a correlation between red meat consumption - and even more so, processed meat consumption - and some forms of cancer. Many have expressed shock and surprise at how bacon or sausages, to mention two examples of processed meat, could be classified in the same way … [Read more...]
Massimo Bottura gives lesson in creativity: The future is about culture
How many times have we heard about the importance of quality of ingredients in cooking? For Massimo Bottura, the opposite holds true. "Cooking is not just about the quality of ingredients but also about the quality of the ideas." That should not come as a surprise to those who know about this Italian chef. He is known to find inspiration everywhere including in … [Read more...]
Weekly roundup of great reads on food and wine #54
Burnt is the name of a film that is set to be released next month. It tells the story of a chef who moves to London in his bid to win three Michelin stars. A reader has sent us the following interview with chef Marcus Wareing about his role as consultant chef for the film. It is a very interesting read not only about the film but also about Wareing's involvement and what he … [Read more...]
Kobe Desramaults announces closure of In de Wulf in December 2016
Kobe Desramaults, one of the most internationally recognised Belgian chefs, has announced he will close his restaurant In de Wulf in December 2016. Speaking on a radio programme on Studio Brussel yesterday, Desraumaults said "I am 35 years old and I have been working hard in this restaurant for 12 years. It is now time to reflect on what to do next," he said. "I have … [Read more...]
