Paul Cunningham translated his cooking philosophy of simple comfort food at his remote restaurant, Henne Kirkeby Kro in Denmark, to wow diners at one of hospitality's glitziest awards ceremonies, held at London's Grosvenor House. Amanda Afiya reports
For example, can their highly decorated cooking make the journey to the sprawling underground kitchens of one the world's most famous event spaces? Does a dish that people travel miles to taste lend itself to being served, banquet-style, to 1,200 people? And, if this is the sole time a diner experiences their food, will it bear any reflection on the carefully sourced and crafted delights served in their own restaurant?
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