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RESTAURANTS

We are excited to be working with wonderful communities, who have a remarkable history and possess a wealth of knowledge about food

Local cuisine and ingredients inspired the menu at the pop-up

larvae, which can only be harvested during a crescent moon, when the larvae are in development. “There is an explosion of possibility when we apply our processes to the ingredients of a new culture and landscape,” says Redzepi. “The ingredients have been selected for their incredible taste and quality. We are excited to be working with wonderful communities, who have a remarkable history and possess a wealth of knowledge about food.” The décor was given a native feel through Noma’s work with Colectivo 1050°, a network of potters and designers who worked together to create traditional ceramics. The plateware selected was produced in three villages, one of which, Santa Maria Atzompa has been producing pottery for more than 4,000 years. The team travelled around the country looking for craftspeople to collaborate with for glassware, knives, wooden spoons, ornate decorated linens, woven pieces, tools and artworks. 86

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Noma’s Mexico pop-up ran for seven weeks and hosted 7,000 guests

All this work and attention to detail doesn’t come cheap. Noma had to relocate its team, rent apartments, find schools and daycare and guarantee a Danish wage standard. The restaurant prices reflected this. The cost for dinner was more than US$600 per person, meaning the experience was only accessible to the wealthy. Redzepi says these restaurants contribute locally by supporting the economy, providing work and celebrating its cuisine and ingredients. Noma also created a scholarship fund to allow Mexican culinary students to travel to Copenhagen and intern with Noma’s best chefs. “We can proudly say these collaborations make a difference to a lot of people we have been working with,” says Redzepi. “Personally and professionally, the pop-ups have been the highlight of my life and why we keep coming back for more: to learn and be challenged, to build bridges to cultures which are different to ours, to connect with the team in a profound way and to explore life’s opportunities.” ©cybertrek 2018

Profile for Leisure Media

Leisure Management Volume 37 2018  

Leisure Management is the magazine and online community for decision-makers in the global leisure industry.

Leisure Management Volume 37 2018  

Leisure Management is the magazine and online community for decision-makers in the global leisure industry.