The one michelin star restaurant The Clove Club’s cooking is intentionally avant-garde. Formerly a supper club hosted in a London flat by owners Daniel Willis, Johnny Smith and chef Isaac McHale is now on number 26 of the best restaurant in the world. The Clove Club, based in the Shoreditch Town Hall in East London, is featuring interesting and often overlooked British ingredients and produce. Let´s meet the Scottish chef Isaac McHale and hear about how they serve a no-choice, daily-changing menu of cutting-edge-modern dishes.

The two Michelin-starred restaurant Dinner by Heston Blumenthal runed Chef Ashely Palmer-Watts is situated in the Mandarin Oriental Hotel, next to Hyde park. Dinner by Heston Blumenthal began in the late 90’s with fascination with historic gastronomy and provides diners with historically inspired dishes. Let´s meet chef Ashely Palmer-Watts and hear about how he and his team uses the knowledge history and history of British cooking into a new and evolving contemporary dining experience.

Chef Andreas Caminada is the youngest three-star chef in Europe and his restaurant Schloss Schauenstein is now on place nr 48 of the best 50 restaurants in the world. Andreas menu is a journey of the senses, skilfully exploring the interaction between aromas, textures and flavours in often with simple and familiar ingredients. Following the seasons he can take a simple ingredient and transform it. His philosophy is that food should be a sensory journey that leaves a lasting impression. Schloss Schauenstein offers a unique culinary experience. It revolves around a respectful approach to fresh ingredients, clean flavours and vibrant colours. Andreas aims to intrigue and stimulate every sense, and each element on the plate playes a specific role, as a homage to the palate. It’s hard to imagine a more romantic setting for a dinner than this castle in the Swiss Alps where the stunning mountain views are matched by the cooking of Andreas Caminada. Let´s meet Andreas and his team and hear what he has to say about his very own way of cooking.

Hertog Jan, the three Michelin starred restaurant runned by chef Gert De Mangeleer and his culinary soulmate sommelier Joachim Boudens. It is situated in the countryside just outside the city of Bruges in Belgium. It was the start of a gastronomic success story. Focusing on the ways flavours, structures and contrasts take shape, Gert makes sure that his dishes touch all the senses and carry his signature style. Joachim Boudens was voted “First Sommelier” of Belgium is the host of Hertog Jan, he ensures you have a perfect – and preferably surprising – match with all the creations that come out of the kitchen. Let´s meet Gert and Joachim and hear how the duo have been a refreshing addition to gastronomic world with their own motto – “driven by simplicity”.

Designer Karim Rashid has lent his signature touch to big and small projects all over the world. His work, all sensual curves and bright colours, is instantly recognizable and has been described himself as ”sensual minimalism” and ”blobjects”. He has made an art of bringing new ideas and innovation to the widest-possible audience. A recipient of hundreds of international awards and creator of thousands of paradigm-shifting designs. Karim’s work is featured in 20 permanent collections and he exhibits art in galleries worldwide including the MoMA, Centre Pompidou, SFMOMA and many more. Let´s meet Karim Rashid at his studio in New York and hear what he has to say about the world of design from his point of view.

L´air du temps the two Michelin starred restaurant in Belgium in the farmlands just outside Brussels. A place rooted in a region with a window on the world. We are here to meet with Chef Sang Hoon Degeimbre, a Korean born , a Belgian man and a citizen of the world. The menus are reflections of his imagination and is born from a desire for quality. And passionate exchanges between a chef and a gardener. This have gone into creating a unique cooking style. Let´s meet chef Sang and his team and hear the story about where the past, present and future comes together.