After announcing last month that they would take their first permanent kitchen residency in four years, the food design Team Blanch and Shock have just released a set of images from their new menu at The Endurance Pub London.
The guys, Mike Knowlden and Josh Pollen, are putting out some serious plates of food at the new pop-up. With food like this it's no wonder they're always so busy. You can see more food pictures from The Endurance on the Blanch and Shock website.
Woodpigeon with braised shallots and pickled green elderberrie.
Dill-seed cured mackerel with greengages, celery and nasturtiums.
Hay and malt tart with macerated Jubilee strawberries and lime blossoms.
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.