I first heard about Ferran Adrià from Gordon Ramsay in 2003. Ramsay is not a man to fling compliments around, but he spoke about the Barcelonan super-chef with something approaching awe. "The man is a genius," he said. "He's got three Michelin stars, and he serves Fisherman's Friend ice cream. It's cooking 20 years ahead of its time."
Denmark's Noma has been named the finest place to eat on the planet. Unprepared to wait in vain for a table (or fly to Copenhagen), Christopher Hirst tried its recipes at home
When I tell people what I do for a living, the question they most often ask is, do the restaurants know beforehand that you're coming? To which I answer, "No, but I always book in as Fay Maschler, just to keep them on their toes." The business of anonymity among reviewers is something of a red herring. After all, if the kitchen can't cook and the front of house is inept, just knowing there's a professional diner in the house won't make them significantly raise their game.
What happens when you get eleven of the world's best chefs, take them to a forest and make them forage for their ingredients? Terry Durack reports on the raw food, raw energy and raw passion of 'SuperNatural' eating