Thanks and photos.

As promised, some of the better pics from Saturday’s meal. We’re all still recovering from the exertions of the evening so it’s taken us a little longer than we wanted, but better late than never!

Langoustine, caviar, langoustine royale, langoustine broth.

Raw scallops, mussel juice, sea perslane, beach mustard, yarrow flowers.

Mackerel, fennel, dashi, powdered bonito, fennel fronds.

Plating up the 72 hour slow-cooked beef ribs, yellow beetroot, chanterelle and cep sauce, wood sorrel, button onions.

Cooling the dessert plates with liquid nitrogen.

Also served were the sweetbreads with hazelnuts, red currants, celeriac and chickweed, and honey ice-cream with parsnip sponge, wild parsnip seeds, shattered honey and malt soil.

18 sated guests.

The team at 3am.

Saturday wouldn’t have been possible without the help of a lot of people. So in no order of preference, huge thanks to the following:

Andreas Wiking, for letting us use his terrific studio space

Sabrina Weinrich, for her wonderful work on our visual identity

Pontus Elofsson, for supplying and pairing the wines

And of course the chefs, Ben Greeno, Rob Martin and Lars Williams with help on the night from Hannah Grant.

We should also thank all of our wives and girlfriends who showed us such support and patience during our frenzied preparations.

Finally, as we mentioned previously, the planning for CPH Meal #2 is already underway and we need your help to find a venue. We’re even chucking in a sweetener: the person who finds the venue eats for free. So get hunting and get in touch at cphmeal at gmail dot com.