Key features of 2013 Festival will include:

Image: Endless Stair at St. Paul’s Cathedral by dRMM in collaboration with AHEC, Arup and Seam Design, image by Cityscape

ST PAUL’S CATHEDRAL

One of London’s most iconic Landmark’s will play host to ‘Endless Stair’ which will invite visitors to climb a series of 20 Escher-like interlocking staircases made from a prefabricated construction using 44 cubic metres of Tulipwood. As a viewpoint, the structure is on axis with the Millennium Bridge leading directly to the Tate Modern and will provide animpressive view of the River Thames. London based design practice Seam Design will provide a lighting scheme to illuminate the installation using equipment by Lumenpulse.

GLOBAL DESIGN FORUM

Following on from the sell-out inaugural event in 2012, the Global Design Forum returns with an enhanced programme in 2013. The event brings together some of the most revered names in the worlds of design, business, branding and innovation to explore how design can make the world a better place. Comprising keynote speeches, panel discussions, fast-paced presentations and Q&A sessions, the Forum creates a rich platform for open discussion and debate. The programme sees a revised approach for 2013 including a conversation style opening by graphic legend Peter Saville the day before the main event at the Purcell Rooms in the Southbank Centre, involving over 20 high-profile international speakers.

V&A MUSEUM

The V&A Museum continues its relationship as the hub venue for the Festival, showcasing specially commissioned installations by the likes of Swarovski, Scholten & Baijings and Amorim. The installations will form part of an extensive programme at the V&A Museum which includes events, workshops and talks.

PARTNER ACTIVITY

Over the past eleven years, a number of key design exhibitions have become an integral and vital part of the London Design Festival, each offering an exciting mix of designers, products, talks, installations and innovations housed under one roof. These Design Destinations- 100% Design, Decorex, Designjunction, Super Brands London and Tent London-  are hubs for conducting business during the Festival, providing a focal point for international buyers, specifiers and the media. The Festival’s newly redesigned website will allow visitors to easily navigate the range of activity through GPS event mapping and a ‘My Festival’ tool allowing users to create their personal itinerary which can be viewed in list form, or directly on a map.

More: www.londondesignfestival.com

The intricacies of his experimental style of cooking and the molecular gastronomy that catapulted him to fame will be on display for all to see. Whether you’ve eaten as his now-defunct elBulli, or just heard about it, now you can get an up-close look at how it ticked.

The exhibition, entitled “elBulli: Ferran Adria and the Art of Food”, was already open for a year in Barcelona, registering 650,000 visits. Now he is bringing the expo to London’s Somerset House, a Neoclassical building converted into an arts and cultural center, just beside the River Thames. The show will run from July 5th to September 29th. Expect to see items including plasticine models of food and countless photos, sketches and menus.

Photo: Abigal King

Spanish chef Ferran Adrià took the helm of elBulli in 1987, when he started to explore the essence of food and the experience of eating. He and his team broke down ingredients to their molecular level and then reconstructed dishes using surprising combinations. Says Adrià, for every 100 dishes he and his team created, just one made the grade.

elBulli was famous, among other things, for its extensive tasting menu: 50 courses, including crowd-pleasers such as lobster and lamb brain salad, clam meringue, and olive spheres, among countless other innovative creations. But Ferran’s impact and legacy are far-reaching. It’s not the food that made him so fascinating, it’s his willingness to experiment and take risks.

Upcoming projects include the elBulli Foundation, a gastronomic think tank Adrià is opening onsite at the former elBulli in 2015.

Read also: http://finedininglovers.com/blog/news-trends/elbulli-exhibition-lonndon-ferran-adria/

Apsley’s, detail (Photo: Apsley’s archive)

I’m very picky regarding food and places. There are quite some fashionable places where people more or less go to show off. Places where you have to be seen. I really don’t like them. I once even cancelled a date because the guy chose one of such places. Our choices are our mirrors. What is so wrong about those places? Most of them have nice looking food – too beautiful to be true but that dishes really taste like plastic – or better they have no real taste at all – or the combinations of tastes are vulgar and not equilibrated. So I always avoid such places in a big curve.

Then there are some places with excellent food and simply honest ambience . I prefer those second much more than the first ones. It’s like with people – character evokes in us emotions and leaves a trace, appearance instead leaves just a pale impression. So we better go for character.

But then there are moments when we wish to live like in a dream. Moments when we like to be specially spoiled, finding ourselves indulged with glamour, right measure of attention, enough intimacy and old fashioned charm. Finding such a place where food is as aristocratic as the ambience, is a rarity and whenever I find it, my heart gets attached to it and I am really looking forward to return. Apsley’s is one of such precious jewels.

Wonderful interior of Apsleys (Photo: Apsley’s archive)

Ambient is glamorous and elegant, it looks like one of those wonderful places from the end of 19th / beginning of 20th century where it seems that time stands still, where every moment breaths greatness and pleasure and where you wouldn’t be surprised to meet some divas of those times like Sarah Bernhardt or Eleonora Duse or later the great Greta Garbo. So it is also not strange that quite some celebrities chose Apsley’s as one of their favourite restaurants – between them also modern times diva Nicole Kidman.

Service in Apsley’s is outstanding. When I arrived I was surprised to be greeted in Slovenian language. Staff was informed about my arrival and since they knew that I’m Slovenian, they have given to my table Robert, who is Slovenian too, so I could order food and wines in my native language and feel even more relaxed. And relaxed is magical word! Even if Apsley’s is very elegant place it’s not artificial – people are relaxed – staff and guests. Robert, who was serving us, is great – like also all other staff in the restaurant. They are very attentive about every detail, but they appear just and only when needed. Discretion and kindness of the highest level. Robert Dokler who was serving my table is now responsible of the private dining at Apsley’s, so if you decide for a special celebration, contact him. I know he will do his best.

One of the dishes served at Apsley’s (Photo: Apsley’s archive)

Regarding food: I had special pleasure that at the evening of my visit there was the great Heinz Beck personally in the kitchen (I was there during my visit in London for the World’s 50 best restaurants award ceremony when all best chefs arrive to the big smoke). Heinz Beck, who has his flagship restaurant in Rome – La Pergola with three Michelin stars – is a legend. German by blood and education but Italian or better Roman by choice, he unites the best of both cultures. Italian flair, passion, creativity and ingredients with German organisation, precision, perfection and reliability. Out of this comes cuisine that is a celebration of taste, perfectly cooked and beautifully presented. Best ingredients united with Beck’s perfection in cooking technique, his sensibility for tastes and his creativity and sense of beauty create out of every dish a celebration of pleasures. When Heinz Beck is in Rome is in the kitchen of Apsley’s Heros De Agostinis, who was working with Heinz Beck at La Pergola for many years. Most all staff of Apsley’s worked with Beck in Rome so all are trained at highest level – your pleasure is thus in good hands.

How did our dinner look like? Photos bellow are pale image of it (sorry, I didn’t have professional photographer and  right lights), but I hope they can at least a bit show what pleasures are awaiting you there.

Wonderful evening started with Ruinart Blanc de Blancs and with starter: amberjack tartare with white tomato mousse and Tagiasche olives (served in the cloud of mint)

Lovely foie gras terrine with smoked apple and amaretti was served with Muffato 2007, Castello della Sala

Delicious carbonara Fagotelli was served with Sauvignon 2011, Ignaz Niedrist

Wonderful grilled scallops with green asparagus puree and basil vinaigrette (I loved this wonderful dish with nice crispy asparagus!) was served with Derthona 2010 Vignetti Massa (excellent as always!)

Very tasty turbot fillet, curry flavour and light pesto sauce and with it Gewurztraminer 2011, Tramin

Stunning etouffe pigeon, corn puree, cassava and coffee crumble and with it Tassinaia 2006, Castello del Terriccio

Pre-dessert was a lovely ouverture

And dessert represented in milk chocolate, coconut and pineapple sorbet was a piece of art. With it it was served I Capitelli 2008, Anselmi

And for goodbye delicious small pastry, coffee and grappa.

Unforgettable experience which has to be repeated.

Apsley’s which was opened in 2009, gained well deserved Michelin star already in 2010. The restaurant is in the wonderful Lanesborough hotel in Knightsbridge: http://www.lanesborough.com/en/apsleys_restaurant_london.

You can reserve your table at: +44(0)207 333 7254 or apsleys@lanesborough.com.

I hope you will enjoy your experience just as I did!

Andreja Lajh

Privare dinig at Apsley’s (Photo: Apsley’s archive)

Photographer Henry Hargreaves was inspired by reading riders of some of the greatest concerts worldwide which express so well different personalities of th musicians. He has focused on the most particular requirements which he has photographed in baroque  still life style. He sees also another parallel between the paintings and musicians – time which passes and death of the career of the singer when stage lights switch off.

Photography and art direction: Henry Hargreaves

Styling and objects: Caitlin Levin

Al Green

24 pink roses with long stems (without thorns).

Axl Rose

Fresh Wonder Bread (white), Dom Perignon

Beyoncé

Juicy baked chicken, heavily seasoned: garlic, sea salt, black pepper, and cayenne pepper. Beyoncé can only have Pepsi products.

Billy Idol

One tub I can’t believe it’s not Butter!, Pepperidge Farms Soft Baked Nantucket Chocolate Chip Cookies

Britney Spears

Fish and chips, McDonald’s cheeseburger  without bread, 100 prunes and figs, a framed photo of Princess Diana.

Busta Rhymes

24 pieces of fried chicken, Rough Rider condoms, Guinness.

Foo Fighters

Big-ass kielbasas that make men feel self-conscious. 

Frank Sinatra

Absolute, Jack Daniel’s, Chivas Regal, Courvoisier, Beefeater Gin, white wine, red wine. 24 chilled jumbo shrimps, Life Savers, drops against cough.

Lady Gaga

Small plate of cheese (nonsmelly, nonsweaty), on ice.

Mariah Carey  

Champagne Cristal, bendy straws.

Marilyn Manson

Gummi bears.

New Kids on the Block

Häagen-Dazs ice cream, Oreo cookies.

Nine Inch Nails

Two packs of corn starch.

Prince

Everything needed for tea and coffee, including honey, lemon, sugar, cream, fresh ginger. Medical doctor to give an injection of  vitamin B12.

Rihanna

Hard boiled eggs, turkey bacon, turkey sausage, any time of day. Please don’t be unprepared!

Van Halen 

Herring with crème fraîche, a big tube of KY jelly, M&M’s (Attention: no brown MM’s please!).

Source: http://www.vice.com/

Attending the Worlds 50 best restaurants award ceremony is each time a special emotion. For me it was the second time, but I didn’t enjoy less than last year. It’s wonderful to meet all the worlds top chefs in one place, seeing their friendly interactions and feeling the excitement each time a name of the list is announced. It’s a pleasure to meet old friends who gather there from all over the world and to get to know new people. Everybody is shining, even those who have this year lost some points and finished lower on the list than last year. It’s not so much about winning – it’s a pleasure to be between the best ones and to enjoy with colleagues and friends.

Everything starts with gathering in front of Guildhall. In the early evening around 6 pm starts to arrive first chefs and journalists and many interviews happen here, on the daylight in front of the famous building.

But the greatest excitement happens when winners (and winners are all who enter between 50, or even 100 best worldwide) are announced. Guest stand up for a standing ovation and hugs to the winners are seen also on the screens.

Who are this years main winners?

The no. 1 restaurant worldwide is El Celler de Can Roca. Last year on the second place, this year absolute winners. We somehow all knew it. It was a logical result of the years of intense work and of each year higher position on the list. Brothers Roca (Joan in the kitchen, Josep as sommelier and Jordi as pastry chef) are one of the most creative teams worldwide who sees cuisine as part of the larger cultural movement and who have just after their success in London expressed their view also through a very complex project of the gastronomic opera El Somni. 

Some people thought that brothers Roca are not the good choice as they are not representing the main trend in the cuisine which is right now more autoreflective and existentialistic, but I suppose that on the other side in the times of recession there is deep need also this other trend which takes people at least for some beautiful moments to another world, world of magic where everything is possible. Brothers Roca have won because they make dreams come true.

The no. 2 is Noma. Rene Redzepi is, even if he has fallen one regarding last year, still keeping at the top. A wonderful compliment to this young chef who has somehow invented the Nordic cuisine and showed to all the world that also nations with not so famous culinary traditions can create cuisines which are exciting and which make foodies travel from all the world just to taste this wonderful diversity. Managing this – to create something so important practically out of nothing is something that requires all the respect and it is a good encouragement also to other countries worldwide that they can make it – if they develop something on their own instead of copying the strongest culinary nations. 

No. 3 is Osteria Francescana. Finally Massimo Bottura has made it to arrive between the top three. We all have desired it for years. This wonderful man of great culture has really deserved it. Very humble person with very strong intellect and creativity who is with his feet and hands rooted deep in the ground of his territory looking for the best products and with head over the clouds letting himself inspire by arts and culture, is creating stunning gastronomical experiences. Always balancing between Earth and sky he perfectly catches the best of both adding to each of his creations that “something” which satisfies at the same time a simple person in research of taste, as also the intellectual who expects from this experience something more. 

Alain Ducasse was selected this year by Diners Club International as the winner of the life achievement award. One of the biggest name of the worlds gastronomy is not only a great chef and wonderful person – his influence is much wider as many of the chefs who are between the best worldwide today have learned directly or indirectly from him. Monsieur Ducasse was not able to come to London so we have seen his presentation and short interview with him trough video made when award was given to him in Paris.

This years female chef of the year is Nadia Santini from the Italian 3 Michelin starred restaurant Dal Pescatore. The family run restaurant is beside the excellent cuisine known also for the great warmth and cordiality of the owners. A very special family that really deserves their recognition for all the love they are putting into making their guests happy on all the levels.

Complete list you can check here: http://www.theworlds50best.com/

What does it mean for the chefs being between 50 best? A lot! Many guests who eat in restaurants are not aware of the really hard work in the backstage which starts in the morning and ends late in the night. Work that requires as much intellectual activity as also hard physical work. In the recession which we have in the last years, many excellent restaurants fight to survive as there are less and less people who can afford such meals and many of those who could afford don’t have the culture to understand all the complexity. Awards put those restaurants into highlights and bring new guests. Humans are curious and awards, stars etc influence on our choices. So even if some people may have certain doubts if this is needed and how objective it is (taste is always subjective, but anyway) – I welcome it, because at least some of the best gain something out of it and anyway through it also others because awareness of good food raises and guests are becoming more open to try also something new.

Long live the good cuisine and great chefs who create it. Here is a cheers to you all!

It was a wonderful atmosphere, full of positive energy and sense of humour that Cristiano brought with him from Tuscany. And the dishes! Such emotions as this time it’s difficult to get from dishes (but I think we are really lucky this time with our chefs – I have good trust in Lorenzo Cogo and I am sure he will surprise us all in a very positive way) … Dishes of Ana and Cristiano anyway were intense and so pleasant that I’m sure we all would want more of it. But sadly our evenings are one event only in each combination of chefs so to taste again Cristiano’s creations we have to go to Lucca.

Have a look at all the dishes from the last event:

Mackerel, yoghurt, peas and strawberries (Ana Roš) – Photo: Janez Pukšič

Terrine of billy goat liver with dry wild berries (Ana Roš) – Photo: Janez Pukšič

Ravioli filled with extra virgin olive oil and black kale powder (Cristiano Tomei) – Photo: Janez Pukšič

Young cabbage and fermented cottage cheese (Ana Roš) – Photo: Janez Pukšič

Slices of beef with roasted steak fat, fried potato skins, served on hot bark of the sea pine (Cristiano Tomei) – Photo: Janez Pukšič

Sheep cheese and broad bean (Cristiano Tomei) – Photo: Janez Pukšič

Olive oil foam, cous cous from hazelnuts and medlar cream (Cristiano Tomei) – Photo: Janez Pukšič

Happy. Cristiano Tomei, Andreja Lajh, Ana Roš. – Photo: Laura P. Lajh

http://www.limbuto.it/
www.hisafranko.com/
www.nagradu.si/
http://carpediemclub.wordpress.com/

Join us at the next event on May 12th with Ana Roš and Lorenzo Cogo: http://carpediemclub.wordpress.com/2013/04/19/6820/

It was a nice morning in London last Monday when we have gathered in Mandarin Oriental, a nice international crowd  of food and travel journalists and opinionmakers, for the Catalonian breakfast with the legendary Roca brothers (El Celler de Can Roca) and tonight (6th May) is the day when premiere of El Somni will happen.

The breakfast

Breakfast was sponsored by the Costa Brava tourism board and was delicious, what you can sense by seeing the photo bellow.

The province of Girona is well known for its 16 restaurants holding 20 Michelin stars. One of the most outstanding is El Cellar de Can Roca run by the three Roca brothers: Joan (chef), Josep (sommelier) and Jordi (pastry chef). Gastronomy is one of the strongest points of the turism in Costa Brava so they are very aware of it and proud of it, so everybody is giving it support that it needs to be able to bloom even more.

El Cellar de Can Roca unveils El Somni

The always perfect Maria Canabal has introduced the project which Roca brothers describe as “a dynamic multi-sensory private dining experience with food and drink, video, robots, music and card games. An attempt to conjure, harness and present a ‘sixth sense’ to diners. A whole new way to eat out, or depending on how you look at it, a whole new way to visit the opera”. Then it was all on the three brothers who have presented the project and its birth into every detail.

The opera in 12 courses or banquet in 12 acts, as you prefer to call it, which will be each time performed for a closed group of 12 guests has involved many musicians, poets, painters, composers, singers, visual artists from all around the world to create this symphony set of emotions for a cross-disciplined opera (click here to see all the list of artists involved). Have a look at the video which was showed for the first time to us in London to get the sense of the spectacularity and the depth of the project:

Two exhibitions, one film, Barcelona’s Cards and one web will complete the experience that will make of Barcelona, from a creative and innovative side, the world’s capital of arts.

A fascinating project, a once in a lifetime experience that every food, opera or art lover will desire to live. Congratulations to the Roca brothers and all their team and “break your leg” tonight!

http://www.elsomni.cat/en/

http://www.cellercanroca.com/

SLO (bellow in EN)

Večeri “Umetnost revne kuhinje”, plod sodelovanja med Ano Roš in Andrejo Lajh, ki k vsakemu dogodku povabita drugega gostujočega chefa, postavijo Ano Roš in njenega gosta pred izziv pripraviti vrhunske krožnike iz revnih sestavin. 

Po večeru s Cristianom Tomejem, ki nas je vse neizmerno navdušil, vas vabim na šesti večer iz serije “Umetnost revne kuhinje”, ki se bo odvijal v gostilni Na gradu v Ljubljani v nedeljo, 12.5. ob 19.30. Naš tokratni gost bo Lorenzo Cogo.

Naj vas njegova mladost ne zavede! Lorenzo Cogo, mladenič, ki bo v Gostilni na gradu kuhal 12. maja, je vse prej kot nezrel. Pri dvajsetih letih se je namesto udeleževanja zabav, odločil prepotovati vse kontinente in se učiti pri najboljših chefih sveta (izkušnje je nabiral med drugim pri: Marku Bestu, Hestonu Blumenthalu, Seji Yamamotu, Victor Arguinzonizu, Reneju Redzepiju in drugih) in si v petih letih nabral izkušnje, kakršne marsikdo ne nabere v vsem svojem življenju. Pri petindvajsetih letih se je vrnil v rodni kraj, odprl svojo restavracijo El Coq in že po enem letu delovanja, novembra 2012, prejel Michelinko. Lorenzo ni zlat ampak platinast deček italijanske gastronomije, od katerega si lahko še veliko obetamo, zato je naš majski dogodek edinstvena priložnost, ki je nikakor ne smete zamuditi. Lorenzova kuhinja je zveža in intenzivna, mlada, pa vendarle zrela, tako kot on sam.

Menu večerje je objavljen TUKAJ pod “Danes”.

Cena večerje s šestimi hodi in vinsko spremljavo: 50,00 eur

Rezervacije so obvezne:
andreja.lajh.cdc@gmail.com

Pridružite se nam!

http://www.elcoq.com/
www.hisafranko.com/
www.nagradu.si/
http://carpediemclub.wordpress.com/

***************************************************************

EN

“Art of poor cuisine” events, which are result of collaboration between Ana Roš and Andreja Lajh who invite for each event another guest chef, are a challenge to Ana Roš and to her collegues from Slovenia and abroad to create haute cuisine with simple, “poor” ingredients.

After the exceptional evening with Cristiano Tomei, I am kindly inviting you to the sixth evening from the series ART OF THE “POOR CUISINE” which will take place at “Gostilna na gradu” in Ljubljana on Sunday 12th May at 19.30 with guest chef Lorenzo Cogo.

Do not be misled by his youth! Lorenzo Cogo, the young chef who will cook in Ljubljana on 12th May, is everything else but immature. At the age of twenty he has, instead of partying, decided to travel all the world and to learn from the best chefs worldwide (between others: Mark Best, Heston Blumenthal, Seji Yamamoto, Victor Arguinzoniz, Rene Redzepi) and has gathered in five years more knowledge and experiences than most of people do in their entire lives. At age of twentyfive he has returned back home to start his own restaurant El Coq, which has already after one year, in November 2012, received the first Michelin star. Lorenzo is not the golden – but the platinum boy of the Italian gastronomy and we are expecting a lot from him also in the future, so don’t miss this unique occassion to try his cuisine which is fresh and intense, young but anyway very mature, just like himself.

Menu of the dinner is published HERE under “Today”.

Price of the six courses dinner with wines: 50,00 eur

Reservations are obligatory:
andreja.lajh.cdc@gmail.com

Join us at this exciting evening!

http://www.elcoq.com/
www.hisafranko.com/
www.nagradu.si/
http://carpediemclub.wordpress.com/

Gino Sorbillo. Photo: Anna Monaco

Gino Sorbillo, the most known pizzaiolo from Naples, owner of the legendary pizzeria Sorbillo, which is owned since generations by his family and known for one of the best pizzas in Naples, is, beside being a serious pizzaiolo by heart, also very sensitive for the needs of his guests, the population of Naples and wider. Beside that he is also a great master of marketing.

When Steve Jobs died, Gino made a tribute pizza for him, just like he does also for all others important events that touch his beloved Naples or himself. He publishes his tribute pizzas in social media and all his fans (he has many of them) and journalists spread the news. Gino is always in the news!

His philosophy is simple but very well thought. Gino’s great pizzas start already from 3,00 eur. He doesn’t want to be “fancy” and expensive like some other eminent pizzerias. He says that pizza was never a luxury but a simple tasty dish of the poor, and it should remain like this. Everybody should be able to afford his pizza.

Since his pizza doesn’t cost much, even if it’s one of the best in town, his pizzeria is always full. And not only! In most cases you have to wait a whole hour in front of pizzeria to get in, because there is such a waiting line! (Go inside, register yourself and wait outside to be called when your table is free)

An ordinary day at pizzeria Sorbillo. Crowd is waiting outside to get a table. (Archive Sorbillo)

There is no priority for the VIPs, no possibility of reservation. At pizzeria Sorbillo everybody is equal. To avoid the crowds try to be there at 12.00 and you may be lucky to get a table immediately and to enjoy the great pizzas in a very peaceful way. But anyway – most of the guests agree that Sorbillo pizzas are worth also waiting.

Pizza by Gino Sorbillo (Photo: Archive Sorbillo)

His pizza is made by using the best ingredients of the region – best, the softest and tastiest mozzarella which melts in your mouth, lovely ripe tomatoes which have absorbed all the minerals of the Vesuvius, wonderful olive oil and other excellent products from Campania. His dough is slowly raised, flavours are lovely rounded and full.

But even if pizza Sorbillo is not expensive, some people because of the bad economical situation can’t afford it anymore. Gino was shocked when he has read in a newspaper that a father has stolen three pizzas in a pizzeria in Naples explaining that now also his children will eat.

“Pizza oggi a 8″ by Gino Sorbillo – Photo: Archive Sorbillo

This situation which has deeply touched Gino, a father of three, has brought him to idea of “Pizza oggi a 8″ – an old practice in Naples which was born in old times of poverty when you could eat a pizza today and pay it within eight days. He started the same practice.

Gino Sorbillo at work – Photo: Archive Sorbillo)

Of course “eat today, pay within eight days” doesn’t work for tourists and casual visitors but for people from his surroundings, his regular guests – people who are known there around so he knows he can trust them. A nice gesture to help to people who live around him to have at least one warm meal per day. So it’s not surprising that you will always see many happy faces around the pizzeria Sorbillo.

Congratulations, Gino, for your beautiful initiatives and your humanity!

http://www.sorbillo.it/en

Happy crowd in front of the Sorbillo pizzeria (Photo: Archive Sorbillo)

The World’s 50 Best Restaurants List, sponsored by S.Pellegrino and Acqua Panna , is now in its 11th year. Dedicated to highlighting some of the best dining experiences on the planet the list has become one of the go to guides for new dining discovery.

Rene Redzepi from the Noma restaurant in Copenhagen currently sits on top of The World’s 50 Best Restaurants list, a position he has held for the past 3-years. Ferran Adria, Thomas Keller and Heston Blumenthal are the other chefs to climb to the highest position.

On the 29th April 2013 at London’s Guildhall the world will tune in to  watch the announcement of the new 50 Best Restaurants list. A night of high anticipation across the culinary industry and one you can take part in with the Fine Dining Lovers 50 Best Live Stream.

For FDL Infographic  look at the past ten years of the list have a look at http://www.finedininglovers.com/blog/50-best-restaurants-news/the-worlds-50-best-restaurants-infographic/