In 2004, Danish food entrepreneur Claus Meyer launched the ‘Nordic Kitchen Manifesto’, kick-starting a revolution in Nordic cooking focused on local seasonal ingredients.
The new approach was most famously embodied by the Copenhagen restaurant Meyer founded, Noma, which was anointed the world’s best restaurant five times.
New Nordic cuisine is credited with shifting global dining away from the importation of products, and towards its core tenets - freshness, seasonality and localism. Claus Meyer speaks to Ben Henderson.
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(Photo: Plates of Nordic cuisine. Credit: Sergei Gapon/AFP)
