Think the guys at Noma are phoning it in when they head to Claridge's, in London, to host their sold-out pop-up for the Olympics? Think again. The Financial Times takes a look at the operation, which is spearheaded by chef de cuisine Matt Orlando and has taken months of back-and-forths between the hotel and the restaurant, as well as collaborations with foragers, bakers, and purveyors in London. Says Orlando, "I was very skeptical. We'd never done anything like it. But now I'm excited — it's a chance to show we can do something on this scale." [FT]
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