Hedone (named after the Greek name for “pleasure”) has just been named the 70th best restaurant in the world in the St Pellegrino World’s best restaurant awards. It also recently was awarded 1 Michelin star, and the Hardens guide ranked it as one of the best newcomers when it first opened 2 years ago. The story behind Hedone is quite fascinating, the main chef, Swedish Mikael Jonsson, first trained as a chef, then as a lawyer, then was a food blogger and then one day decided to open his own restaurant, Hedone. But what he is really good at is ingredient sourcing. He has advised many Michelin star restaurants in Europe on ingredient sourcing, and there are many anecdotes how he spends a long time trying to find the best ingredients for Hedone (European where he could not find good enough British suppliers) and only the best will do. His skill is sourcing good quality food not so much cooking it in some strange molecular way.