Theres something about a bad restaurant review - they're just so much more enjoyable to read good a good one. Ok, it's nice when a restaurant is praised for it's great work but there's an undeniable sat faction garnished from reading a bad one.
Jay Rayer, the food writer and critic for the Guardian newspaper and The Observer, certainly agrees. He's about to release a book of the 20 worst restaurant experiences he's ever had.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.