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World's 50 Best Restaurants Awards: What makes a restaurant world class?

By Peter Ruddick , 18-Apr-2012
Last updated on 18-Apr-2012 at 14:11 GMT2012-04-18T14:11:22Z

World's 50 Best Restaurants: Heston Blumenthal, Angela Hartnett, Ruth Rogers and Alain Roux have all run or worked in restaurants that have featured in the list in the last 10 years so we asked them what makes a restaurant world class?

World's 50 Best Restaurants: Heston Blumenthal, Angela Hartnett, Ruth Rogers and Alain Roux have all run or worked in restaurants that have featured in the list in the last 10 years so we asked them what makes a restaurant world class?

In the ten years since the World's 50 Best Restaurants Awards was launched a wide variety of gastronomic and dining styles have been represented in the top 50 so as excitement builds for the 2012 list BigHospitality asked chefs and experts what makes a restaurant world class.

Ruth Rogers, one of the founders of the legendary River Café, saw her restaurant make the first ever list and Heston Blumenthal topped the awards in 2005 with The Fat Duck.

They join Alain Roux and Angela Hartnett who experienced success with The Waterside Inn and The Connaught respectively alongside Richard Vines, UK & Ireland panel chair and Bloomberg critic, to reveal their differing opinions on what a world class restaurant must feature.

For more exclusive content and videos in the lead up to the awards and for all the latest on the night including the all important World's 50 Best Restaurants Awards list visit the website, like us on Facebook  and follow us on Twitter . Plus don't forget to check back to BigHospitality for all the reaction to the awards.

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