The world’s 50 best restaurants 2013 date confirmed: 29th April will be in London announced best chefs

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Following its 10th Anniversary in 2012, The World’s 50 Best Restaurants 2013, sponsored by S.Pellegrino & Acqua Panna, returns to London’s historic Guildhall for a prestigious ceremony on Monday 29th April. The World’s 50 Best Restaurants is organised by Restaurant magazine and presented in the company of the world’s most influential restaurateurs, finest chefs and international media.  Over two … Continue reading

A Taste Of Noma in London at Claridge’s

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“We are delighted to welcome René Redzepi, head chef of Noma in Copenhagen to Claridge’s to create “A Taste Of Noma at Claridge’s”.   Three time winner of best restaurant in the world at the ‘World’s 50 Best Restaurant Awards’ (2010, 2011 and 2012), Redzepi has sparked a cultural revolution with his focus on foraging and the reinterpretation … Continue reading

World’s 50 Best winners

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It was a wonderful experience and emotion to live the Worlds 50 Best Restaurants event live in London. So many great chefs in one place, so much positive energy and so much excitement between them. Who is the best this year? René Redzepi and his team raised the roof at the 10th anniversary of the World’s 50 … Continue reading

The 2012 World’s 50 Best Restaurants revealed next week at the awards’ 10 year anniversary

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London’s Guildhall will play host to the glitterati of the gastronomic world on Monday 30 April at the 2012 World’s 50 Best Restaurants awards, sponsored by S.Pellegrino & Acqua Panna. The industry is holding its breath to see whether René Redzepi and his team from Noma in Denmark can make it 3 years in a row at … Continue reading

Thomas Keller – The S.Pellegrino Lifetime Achievement Award Winner 2012

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With a presence in The World’s 50 Best Restaurants since the inaugural list 10 years ago, Thomas Keller is a true colossus of the gastronomic world. His iconic restaurant, The French Laundry in Yountville, California, effectively revolutionised American cooking, combining classical French techniques with distinctive, locally sourced quality ingredients years before such an approach became … Continue reading

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