Gareth has returned from his week at Noma, impressed by what he saw, but gobsmacked with how labour intensive running the 'best restaurant in the world' is, all the paid chefs, and some 20+ stagieres, he has retailed me with tales of pine needle prep, and his scariest job, veal threads!!! No I had no idea what he was on about either...
They were given the veal, an had to deconstruct it, thread by thread, each one no larger than a hairs breadth, hmmmm don't know whether I am looking forward to it as much now, jus' kidding. I will leave the rest of his telling to his post, which I am sure he will put up as soon as he has caught up on some sleep.
Anyway, a couple more dishes for you, got to go, need to find my travel plugs, now where are they?
Clockwise from top left
Fennel, Seville orange, almond
Olive roasted monkfish, spring onion, kale
Crisp oxtail, smoked eel, artichoke and cauliflower
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