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.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.