The S. Pellegrino World's 50 Best Restaurants

By Claire Miller , 18-Apr-2008

Related topics: Events & Awards, Restaurants

One of the most prestigious events in the culinary calendar is fast approaching, with only three days to wait until the S.Pellegrino World’s 50 Best Restaurants are announced tonight.

The S. Pellegrino World's 50 Best Restaurants

One of the most prestigious events in the culinary calendar is fast approaching, with only three days to wait until the S.Pellegrino World’s 50 Best Restaurants are announced tonight.

 

To read our story from the event and to browse through the list of the top 50 restaurants in the world - click here

 

The ceremony, held this year in the august surroundings of the Freemasons Temple in London’s Covent Garden, will see the gathering of the greatest chefs in the world alongside journalists, critics and restaurateurs.

 

The event is the culmination of months of voting by the Nespresso Academy, a panel of handpicked food experts from around the world, compromising just under 700 people from 23 regions covering the globe who together cast 3,410 votes.

 

In their seventh year, the awards have continued to grow and evolve every year, becoming the most credible global guide to the world’s best restaurants.

 

Tonight’s ceremony will be attended by chef’s flying in from all over the world, and never fails to attract global media coverage.

 

Come back here first thing Tuesday morning for the results, exclusive pictures and comment from the restaurant team.

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition