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At its 12th year edition, the World’s 50 Best Awards have gathered in London’s historic Guildhall to pick the best of the best from the culinary gods and their temples.
Organised by Restaurant Magazine and sponsored by S.Pellegrino and Acqua Panna, the World’s 50 Best Restaurants “aims to get people talking about restaurants, and to shine a bright light on excellence and innovation in an exciting industry.” The list is compiled by more than 900 experts and international leaders from restaurant industry in 26 regions. Each member casts 7 votes and there are no entry criteria meaning that any restaurant can appear on the list. Of the seven votes, at least three must be used to recognise restaurants outside of the members region.
The celebration evening of 28th April marked remarkable victories for London restaurants, when two of its own made it to the top 10.
Leading the way amongst London’s representatives is Heston Blumenthal’s Dinner which rose two places to number five compared with last year’s seventh place. Closing the top ten is Notting Hill’s The Ledbury, becoming the UK’s second best restaurant according to the list. The Ledbury made a three-place climb to reach this year’s place.
The top of the list belongs to Copenhagen based Noma of René Redzepi after reclaiming its top position from last year’s Spanish winner El Celler De Can Roca of the Roca brothers who took second place. Massimo Bottura from the Osteria Francescana restaurant in Italy kept its third place.
You can find the full list of winning restaurants here.
No matter the name, the list is, in fact, compiled by 100 restaurants. The other, slightly less glamorous half of the list includes three more London destinations: St John in Clerkenwell at 55, Hedone in Chiswick at 63, and The Clove Club in Shoreditch at 87.
UK’s leading chef – Fergus Henderson received a Lifetime Achievement Award for raising the profile of British food through his staunch championing of nose-to-tail cooking. The founding partner of one of the UK’s most influential restaurants, St. John in London, is known for his promotion of nose-to-tail cooking – to use every part of the animal – which is now practiced in many kitchens in the UK and across the Western culinary landscape.
What do you think? Do you agree with the winner’s list? Do you have your own list? Share it with us!