Fäviken, Magnus Nilsson's acclaimed Swedish restaurant surrounded by 20,000 acres of farmland, will soon be no more.
Chef Magnus Nilsson doesn't really mind if a steak is slightly undercooked in the middle and slightly overcooked on the outside. After all, the science of cooking perfectly is something that has never existed before now.
In a small cabin in the middle of a field in Oxfordshire, ex-chef Grant Harrington has dedicated his life to making the best butter he possibly can.
Between running one of the world’s best restaurants and championing hyperlocal ingredients, Swedish chef Magnus Nilsson has produced a cookbook that is, in itself, a sort of foraged feast—gathering recipes from across the Nordic region.