Copenhagen K, Denmark

Rene Redzepi is the Willy Wonka of food science, conducting gastronomic experiments so popular that customers fly round the world to eat at his £150-a-head Copenhagen restaurant.

If you have just thrown out your Christmas tree, may I make a suggestion? Next year don't dump it, burn it or ... read more...

WHEN a cook is said to be in the weeds, it usually means he is tangled up in too many orders coming at him too fast.

But on a recent afternoon on the seashore here about an hour’s drive from Copenhagen, the Danish chef René Redzepi was, quite literally, ... read more...

When you think of the best of Rome, Copenhagen and New York, what comes to mind? Are you longingly daydreaming about art, food, style, or culture - or perhaps something about American-Italian culture? Do your musings turn to how the daily pressures of big cities often condense into soothing diamonds-in-the-rough ... read more...

A 300-year old tradition got a makeover at the Café Royal in Copenhagen. The Danish smørrebrød was invented in Denmark when poor people could not afford two pieces of bread. Later, as people get more money the smørrebrød became more complex.

The snacks of the well-known smoked and pickled quail’s egg, smoked cheese and vegetables sandwich between a super-thin rye bread slice and ditto chicken skin remarkably balanced and clearly indicating all three elements of it. They were served at my table which was at the corner of the room and ... read more...