Dr. Johnny Drain is a rare blend of scientist, chef, and explorer, armed with a PhD in materials science from Oxford, he has collaborated with world-class kitchens like Noma’s Nordic Food Lab and championed sustainability through projects like Win‑Win (producers of cocoa‑free chocolate) Co‑founder of MOLD Magazine, occasional TV presenter, and hands‑on fermentation teacher, Johnny Drain brings both expertise and effervescent storytelling to…

“Bad men need nothing more to compass their ends than that good men should look on and do nothing.” So wrote the British philosopher John Stuart Mill in 1867—a warning that resonates with disquieting relevance today. We are living through dangerous times. Times in which moral boundaries are increasingly blurred, and where acts of hatred or extremism are not only tolerated but, disturbingly, excused—sometimes even by those who consider themselves good—when aligned with personal interest.

World's 50 Best Restaurant, with support of Parmigiano Regiano, are thrilled to announce the 50 Best Restaurants Scholarship is back for 2025to identify and nurture the remarkable talent of aspiring chefs. This initiative supports the next generation of chefs in shaping the future gastronomic landscape. If you know someone who fits this description, encourage them to unlock their potential and apply today.

What truly makes life special are experiences—those unforgettable moments of joy with a touch of madness, surprise, excitement, deep emotion, pure pleasure, and fun. This is Gelinaz. Now, imagine bringing together two of life’s greatest joys: music and food. The result? An experience you simply can’t miss. If you’re in Milan on March 31st or April 1st, make sure to secure your spot at the Motelombroso Gelinaz event.

Why Motelombroso? "Because we like the sound of it. The letters lined up in a compound name that we treat as a noun. Neutral. Motelombroso is a project centered on time—to be savored. And it all began with food and wine because, for us (Alessandra, the manager, Matteo, the sommelier and Nicola, the chef), everything began from here.A place suspended in time, a space to unwind—our home.

Bo Songvisava and Dylan Jones are deeply committed to sustainability, ensuring that every element of their restaurants aligns with their ethical and environmentally responsible philosophy. From sourcing ingredients to waste management and upcycling, their approach reflects a dedication to preserving Thai culinary heritage while minimizing their ecological footprint. Here they explain some of their practices. Sourcing At Bo.lan, we prioritize working with over 50 small-scale, indigenous, regenerative, and organic producers, sourcing 100% of our ingredients from Thailand.

Musician Daniele Mana and the team of Motelombroso will create an incredible evening of food and music on the 31st of March. Mana is Daniele Mana’s latest project which recently found its home in the legendary London-based Hyperdub. His works feature unpredictable evolutions and a unique taste for melodies. He writes and produces for theatre, film and advertising alongside his artistic projects such as Vaghe Stelle, One Circle, an ensemble formed by Mana, Lorenzo Senni and Francesco Fantini, and his latest project, Mana, recently debuted with an album on the iconic Hyperdub.

Yesterday, Billy Wagner, the visionary behind Berlin’s legendary Nobelhart und Schmutzig, posted a powerful speech—a direct message to German voters as they prepare for the upcoming elections. In a time of rising extremism, when some of the world's wealthiest individuals are both financially and ideologically fueling far-right movements, silence is not an option. It takes courage to stand up, and Billy did just that.

Bo Songvisava and Dylan Jones of Bo.lan didn’t so much choose the Thai cuisine as the Thai cuisine chose them. The two people bound by an obsession with food, flavour, and the unapologetic rawness of the culinary world—fell for Thai food in their own ways. For Bo, it’s her heritage, coursing through her veins like fish sauce in a Bangkok market.