Meet the Ceramicist Turning Plates Into Art for Copenhagen's Best Chefs
In Copenhagen, 23-year-old ceramicist Magdalena Kałużna set up shop less than a year ago, and her client list already includes 108, Relæ and The Coffee Collective.
Blood Custard Tastes Better Than It Sounds
Glasgow chef Craig Grozier is the proud mastermind behind hare blood custard: a dish channelling Scottish produce and traditional cooking techniques. “With Scottish ingredients, just get quality produce and cook it simply,” he explains.