Wine and the City chats to Ben Spalding, the über-talented and heavily inked 24-year-old head chef of two year pop-up Roganic in London, about foraging for ingredients, treating dishes as works of art, and why pop-up restaurants have captured the popular imagination.
Friday 30 September 2011
Ben Spalding, Roganic
Labels:
Ben Spalding,
edible flowers,
foraging,
Noma,
Per Se,
pop-ups,
Roganic,
Royal Hospital Road,
Simon Rogan,
vegetables
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