Fish & Game is known for a local approach to ingredient sourcing and the team have built hundreds of direct connections with farmers in their pursuit for delicious dishes. They're also known for their democratic approach to kitchen hierachy and for being a restaurant operated by a crew of chefs.
Project258: Making Dinner at Fish & Game, created in collaboration with writer/photographer Peter Barrett, focuses on the story of the restaurant: its birth, growth and constant endeavour to constantly improve ingredients and questions what ‘farm-to-table’ actually means.
Billed as ‘part cookbook, part guidebook’, Project258 focuses as much on suppliers as Zak and his team’s transformation of ingredients through impressive technique.
For those who enjoy the genuine craft of cooking, Project258 is one for the shelf.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.