Buying restaurant supplies to rival the best
Eatery owners may wish to take on board the results of a recent list of the best places to eat in the world if they are looking for ways to give the reputation of their own establishment a boost.
When choosing restaurant supplies and planning a menu, chefs may wish to consider locally sourced dishes that they can give their own twist to, which is the formulae one recently celebrated chef has adopted.
In the recent S.Pellegrino World's 50 Best Restaurants list conducted by Restaurant Magazine, Danish restaurant Noma - famed for its cold climate cuisine - came out on top.
Christine Hayes, editor of Olive magazine, said: "By applying cutting-edge technique to strictly Scandinavian produce; think pine, purslane - a fleshy leaf, Icelandic Skyr -soft cheese and musk ox, [chef] Rene Redzepi has created his own uniquely Nordic style."
The two-Michelin-starred restaurant offers diners a host of local ingredients in their dishes and UK chefs may wish to consider taking the same step when they pull on their restaurant aprons.
Meanwhile, UK restaurant the Fat Duck came in third place on the list, while its chef Heston Blumenthal was selected for the Chef's Choice award by his peers.