Hey, how did that pork chop get on your plate? Find the answers in a new illustrated booklet that details the journey of the succulent swine, from the farm to your fork.
Created by Polish graphic designer Paulina Urbanska, the Pig Slaughterhouse documents every step involved in the process of turning pigs into the delicious cuts of meat we enjoy like bacon and pork fillet. You'll find fun facts and educational information all wrapped up in the pretty pages of Pig Slaughterhouse.
The first day of the Grand Final of the Bocuse d'Or took place on Sunday, September 26th and streamed live on Fine Dining Lovers. Here's a round-up of the action. Stay with us as day two is streamed here too.
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.