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Andoni Aduriz - Mugaritz
The new Mugaritz book, A Natural Science of Cooking, is now being listed on Amazon for pre-order. The book, written by Mugaritz's chef Andoni Aduriz, is a look at the recipes and dishes Mugaritz is famous for and some of the chef's kitchen techniques and tips.
The book will also be scattered with photographs from the Mugaritz archives. Third on the World's 50 Best Restaurants list 2011 this will be one of the most anticipated cookbooks of the year. The chef is also offering a chance for people to win a 20 course dinner from his spring menu.
Heston Blumenthal - The Fat Duck
The English chef, Heston Blumenthal, famous for creating bacon and egg ice cream, his wonderful theme dinners and creative approach in the kitchen has been named as one of the olympic torch bearers The chef will be one of 8,000 torch bearers as the olympic flames travels round England coming within 10 miles of 95% of the population.
Heston will join other hospitality figures who have been selected to carry the olympic torch. In 2011 his restaurant, The Fat Duck, came fifth on the World's 50 Best Restaurants List, and the chef placed number one on the list in 2005.
Alain Ducasse - Au Plaza Athenee
The world famous chef Alain Ducasse has launched a special dinner to celebrate 25 years in Monte Carlo with his Louis XV Restaurant inside the Hotel De Paris. Ducasse took the restaurant in 1987, two years after receiving his second Michelin star for his work at La Terrasse, Louis XV was the first ever hotel restaurant to receive three stars.
To celebrate 25-years in Monte Carlo the chef will serve a nature inspired menu including a wide selection of summer fruits and vegetables and costing 280 euros. His restaurant Au Plaza Athenee in Paris was 45 on the World's 50 Best Restaurant list in 2011.