Rene Redzepi: A Work in Progress

Overview

Head chef at Copenhagen's illustrious Noma, named the best restaurant in the world three years in a row, the extravagantly talented Redzepi is one of the most inventive food makers on the planet, infusing his visually striking creations with a real sense of playfulness and wonder. The menu at his impossible-to-get-into restaurant has included crawling ants, edible flowerpots and live shrimp in a jar of ice.

At this event he discusses his work and pre-launches his new book A Work in Progress: Notes on Food, Cooking and Creativity, which combines recipes, photos and an extensive journal of a year at the pinnacle of the food world. There's also a dinner with Redzepi, which promises to be a once-in-a-lifetime dining experience.

Check out the rest of our top ten picks of Good Food Month here.