Italian chef Andrea Berton is a master at sous vide, especially when it comes to lamb. His modern cooking techniques transform humble dishes into an exquisite treat for the senses: here are some of his best sous vide lamb recipes.
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.