The exhibition traces both this historical development and the ways in which designers have repeatedly reinterpreted these tools. Some pieces prioritise function; others verge on the sculptural, testing how far the familiar forms of knife, fork and spoon can be pushed before usability is compromised.
On a single crumb of cheese rind there are more than 10 billion microbes: that's more microbial cells than there are people on Earth. Cheese rind is an intensified expression of the cheese, with a powerful flavour and highly concentrated community of good bacteria, yeast and mould.
A meal at Ikoyi is an otherworldly experience. From the flavours (phenomenal) to the cost (astronomical), everything at this intimate, intoxicating restaurant will be carved upon your memory.
The dinner collab cost two hundred dollars and was held at Bar Boulud. It was great, but something didn't feel right. 'I'm pretty dope,' Quié said. 'Which has got me through amazing doors and into amazing kitchens with some amazing chefs. But my community don't get a chance to partake in their delicious food.'
Hall's oats felt like a parfait with a lovely mix of textures. The presentation was nice, too. Drummond's overnight oats were good, but Fuller's impressed me the most and looked amazing.
