Today I have an article published in the Independent about Sven Elverfeld, a three-Michelin starred chef in Germany whose inventive renderings of his national cuisine has put the unremarkable industrial town of Wolfsburg on the global food map.

You can read the piece here, and below are some photos from my visit. Enjoy!

This is a machine that the chef got from a science lab. “It makes a 26000 rotations in a minute and with it I can make a toffee.” Said toffee is a sticky mixture of olive oil and balsamic vinegar.