“I would choose to visit a restaurant I haven’t been to before and fly to Sao Paolo to visit Alex Atala’s restaurant, D.O.M.”

René Redzepi, Noma, Copenhagen


“For me, it would have to be a candlelit dinner at Serra Cafema Camp in Namibia. The landscape in that country is spectacular – vast deserts with 1,000ft sand dunes and a coastline strewn with bleached whale bones and ancient shipwrecks. Namibia has some of the biggest game parks in the world and being surrounded by such wonderful wildlife is incredible.” 

Pierre Gagnaire, Pierre Gagnaire Restaurant, Paris  


“I would fly to Collonges du Mont d’Or near Lyon to eat at L’Auberge du Pont de Collonges, Paul Bocuse’s restaurant, the godfather of French classic cuisine. I have been there before and loved it, mainly because I was trained in classical cuisine and spent my early days in that sort of establishment. I love his straightforward cooking, the quality of the ingredients and the flavour of the dishes. It is also a stone’s throw from Burgundy (my favorite vineyard) so I would be able to water down that meal with some fantastic burgundy wines.” 

Jean-Christophe Slowik, L'Absinthe, London


“I would fly to Sweden to eat at Fäviken with chef Magnus Nilsson.” 

Margot Janse, The Tasting Room, South Africa


“There would be no need to catch a plane. If I had to choose one meal where I felt really comfortable and at home, with succulent cuisine and no tricks, I would go to my good friend Hilario Arbelaitz’s place, Zuberoa in Guipúzcoa. It is a magical place that focuses on gastronomic pleasures.” 

Martín Berasategui, Restarunt Martín Berasategui, San Sebastian


“I would jump on a plane and head to Marseille, to Le Petit Nice (chef Gérald Passédat) - for his bouillabaisse with a difference - it’s one of only two three-Michelin star fish restaurants in the world, and I’m a big fan.”

Nathan Outlaw, Restaurant Nathan Outlaw, Cornwall


“I would go to Blue Hills at Stone Barns, just outside of New York City. It’s an amazing restaurant that grows and raises almost all of the restaurant's ingredients; a chef’s dream. Dan Barber is such a passionate and intelligent chef and deserves a lot more recognition.” 

Peter Gilmore, Quay Restaurant, Sydney


“I would take a flight to Mumbai and savour delicious street food on the back streets of cities and towns in India. The flavours of myriad sweet and savouries are locked in the memory cells of my taste buds forever. They have always inspired me while creating flavours in my culinary career.” 

Dev Biswal, Ambrette, Cumbria