On a farm in West Cork in Ireland, surrounded by a frenzy of pigs, cows, and chickens, is where Fingal Ferguson makes world-class handcrafted chef’s knives.
“This whole thing about gastropubs being born in 1985—fuck off,” says Tom Harris, one of the chef-owners of East London pub The Marksman. He and partner Jon Rotherman are sticking to tradition inside—while also serving curries made with whole kid goats.
At WarPigs, a craft beer pub in Copenhagen's meatpacking district, brewers are using a "yeast machine" to expand the flavor possibilities of one of beer's most overlooked ingredients.
Sydney-born chef Tom Halpin was sous-chef at world-renowned restaurant noma for four-and-a-half-years, but a few weeks ago, he went on Iron Chef Thailand and won.
Danes do Christmas lunch with a certain panache and appetite for indulgence, and it is always catalyzed by that perilous pairing: pickled herring and 80-proof akvavit.
Last weekend, I joined a bunch of chefs in Cornwall, England, at the behest of Tom Adams, Pitt Cue Co.'s owner and Mangalitsa lover to learn how to kill the Rolls Royce of pigs from the Austrian porcine authority, Christoph Wiesner.
At Denmark's most famous music festival, I sat down to a four-course aphrodisiac dinner that promised to stir my animal urges with crispy balls of blood pudding, “hay milk” cheese, and a hell of a lot of booze.
The World's 50 Best Restaurants List was announced yesterday, and yes, Copenhagen is home to some of the top dining spots.