On board Rene Redzepi's houseboat food lab
Rene Redzepi is the Willy Wonka of food science, conducting gastronomic experiments so popular that customers fly round the world to eat at his £150-a-head Copenhagen restaurant.
If you have just thrown out your Christmas tree, may I make a suggestion? Next year don't dump it, burn it or shred it - just eat it.
Believe me, the needles from your average Christmas fir can be delicious.
How do I know? Well I am just back from the most extraordinary gastronomic journey of my life - the citrusy tang of freeze dried Christmas tree was just one of the surprises along the way.
My guide was Rene Redzepi, a bearded 34-year-old chef with intense brown eyes whose Copenhagen restaurant Noma is currently regarded by food critics as the world's finest.
Actually, to his worldwide legion of gastronomic disciples, labelling Redzepi as a cook is akin to defining Michelangelo as a jobbing painter and decorator.
From humble beginnings - he left school at 15 with no qualifications - Redzepi has developed a philosophy of food which embraces science, nature and art.
I met him in the teeth of a biting wind on a bleak quayside in the Danish capital. Rene's restaurant occupies the end of an old warehouse overlooking the water - but that was not our first destination.
Link here to read BBC article
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