DINE #3: insider access to the world’s best chefs and restaurants

In this issue, we chat to the sushi master behind some of the world’s most famous fusion cuisine, Nobu Matsuhisa, about the people and philosophies that have influenced his global restaurant empire. We catch up with Rishi Naleendra on what makes his cooking so unique, and shine the spotlight on multi-Michelin-starred chef Dominique Crenn. 

It's also packed with dining inspiration, including an autumnal crab and lemongrass soup recipe from acclaimed chef Tom Aikens and a rundown of our members’ favourite restaurants of 2020.