Yayoi Kusama Statue at the Veuve Clicquot Exhibition. Courtesy of Veuve Clicquot

Maison Veuve Clicquot has brought its travelling exhibition to London this May. Trudy Ross stepped out to Piccadilly Circus to interview CEO Jean-Marc Gallot amidst sunflowers, paintings, sculptures, and that iconic gleaming yellow 

LUX: Queen Victoria was the first British royal to order a direct shipment of Veuve Clicquot in the 19th century. Now in 2023, with a new monarch having just been crowned, the brand still has this presence in the heart of London. Can you speak to the brand’s long history with the Royal Family?

Jean-Marc Gallot: It is a very, very, long history. I think the first shipment for the royal family was in 1868. In one of the exhibition rooms upstairs we have a menu made especially for Queen Victoria’s son, Edward the 7th Prince of Wales. He gave us the Royal Warrant in 1905, so, I would say, we have a very strong link and history with the UK.

The Maison was created in 1722, so we celebrated 250 years last year. The first shipment to the UK was in 1773, 250 years ago. So there is a long, long story between Veuve Clicquot and the UK. Out of the nine female artists we have here, two are British. We have Cece Philips and Rosie McGuinness, who have created their own portraits and interpretations of Madame Clicquot.

LUX: Throughout these 250 years, what do you think has changed about the brand and what has remained the same?

JMG: What remains today and will continue to remain, is the fact that we have an incredibly inspiring woman at the centre of our history. Madame Clicquot at her time was so courageous, determined, and audacious. She was a widow at 27 years old but her spirit, her audacity, and also this idea of being solaire, being radiant, is what remains in everything we do. It is a state of mind. Everyone from myself, the CEO, to my team, to everyone you will see here today from Maison Veuve Clicquot, works with this state of mind. I think it’s super important to have this spirit of being solaire, audacious and always surprising people. That is not going to change.

Display of Veuve Clicquot’s iconic designs through the years. Courtesy of Veuve Clicquot

What has changed? I would say that when you are so linked with the contemporary and the people around you, you also have to be very curious and try to evolve. So an example is right here: you have the very first ice jacket made by Veuve Clicquot. This first one was made 20 years ago out of diving costumes, but the ones we make now are made by the Saint Martins School of Business of 100% recycled plastic and this mono-material approach uses on average 30% less material than regular production. You can look at things we made 20 years ago and think, yes, this is nice, but we must continue to innovate, to respond to the times and move forward. Every single box that we make now in Veuve Clicquot is made out of 50% recycled paper and 50% hemp (not the hemp that people smoke!).

What we want to show here is that we have some duties to the world we live in. Not everyone is aware of the need for these things, so as a major brand we can help to act as an exemplar. This is what I am hoping to build with my team.

LUX: Your champagnes are offered at a range of price points. How do you balance keeping its luxurious and exclusive reputation whilst also ensuring it is accessible to a wider audience?

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JMG: I have been working for 34 years in the luxury world. I worked at companies like Louis Vuitton, Cartier, Fendi, wonderful luxury names, and I know that luxury, for some people, means something that is not easy to get or seems unapproachable.

I don’t agree with that viewpoint at all. We have a collection of products, starting with the iconic yellow label, Brut, which is the most famous bottle of Veuve Clicquot, then you go to La Grande Dame which is at a much higher price point. Both of them however, embody the spirit of Clicquot, so it’s not a matter of price, it’s a matter of how desirable your brand is and how much you have built around the brand.

Take an exhibition like this, running for 3 weeks in the heart of central London. Some people in this area are on their way to very nice upmarket restaurants, and some are on their way to Tesco. Both will pass the exhibition, they will see these artists and learn about Madam Clicquot’s story, and then they will understand the dream, the spirit and the history of Veuve Clicquot.

Outside the Veuve Clicquot exhibition in Picadilly Square. Courtesy of Veuve Clicquot

LUX: Can you tell us about the importance of art and the art world to Veuve Clicquot?

JMG: Actually, we are not really in the art world; I would say that we are in the design world. Design is not art, it is the way of making a beautiful object which is also functional, or building something beautiful around an object. When you sell bottles of champagne you have to build something really extraordinary. We love the beauty of objects and we believe that in champagne, since you have something precious inside the bottle, you have to make the outside of the bottle exciting as well. So we constantly are looking for the next idea, and there is no set recipe. It has to be a surprise, because more than anything else, we love the element of surprise.

LUX: Beyond this all female exhibition, Veuve Clicquot has many initiatives supporting gender equality, including supporting women entrepreneurs through your Bold Woman Award. Can you tell us more about this aspect of the brand?

JMG: This is the spirit of Veuve Clicquot. Fifty-one years ago one of my predecessors thought, what can we do for the 200 year anniversary of Maison Clicquot? They had an incredible inspiration and vision and said, why don’t we celebrate the spirit of woman entrepreneurs, why don’t we shine light on some inspiring women?

What we found out through running the Bold Woman Award was that for women there are many social barriers standing in the way of them running their own company or being independent. Veuve Clicquot is trying to fight against this because we believe there should be as many women entrepreneurs as men entrepreneurs.

The statistic is the following: 92% of women entrepreneurs believe and admit that they would love to have a role model, and only 15% of them can name one off the top of their head. We want to change this and help to inspire women. The first very inspiring woman entrepreneur was Madame Clicquot, and for the last 220 or 230 years, there have been many more women entrepreneurs that we want to shine a light on. It’s about sharing, inspiring and making the world more balanced between men and women.

Cece Phillips, Window Clicquot, 2022.Courtesy of Veuve Clicquot

LUX: What is Madame Clicquot’s story and why is it so important to the brand?

JMG: You are in 1805 in France, in a very traditional, even noble family. You have faced a lot of challenges because twenty years ago was the French Revolution. You have a very nice husband who you love and a very severe and traditional father in law. Then you become a window overnight. Imagine: you basically don’t exist anymore. What are your options?

You could find another  husband, but instead you say “no, I’m going to take over the company. I’m going to run the company.” Everyone tells you not to, starting with your father-in-law. He says you are not capable of it, you cannot do it, you will not succeed at it. So, you are stuck.

If I had to describe Madame Clicquot, I would say she was  incredibly courageous, incredibly audacious and took huge risks. She teaches us that if you want to do something, just go for it. Never surrender.

LUX: The artworks that are on show here are reimagined portraits of Madame Clicquot. Can you tell me a little bit more about which ones are your favourite, and which one you think speaks to the values of Veuve Clicquot?

JMG: I have to say that I have a love for the Cece Phillips portrait in particular. You have the whole story there. You have a young woman sitting at her table, you see the vineyards through the window, you see that she is studying, very focussed but also very determined. She was writing a lot at the time, writing ideas, writing about the company. She was not travelling, but she was sending letters to all the customers around the world. This and the light, the vibrant, sunny appearance of it all, this is Clicquot.

I have to say, the portrait we have of Clicquot was taken when she was 84 years old and she looks a little bit severe! With all do respect to 80-year-old women, this was maybe not Madame Clicquot at her strongest period of life. Cece Phillips gets it all in one painting, you have the whole story in one, so it’s better than words.

Ines Longevial, Ghost Guest, 2022. Courtesy of Veuve Clicquot

LUX: Beyond the artworks, what else interests you about the exhibition?

JMG: The statue of Yayoi Kusama is pretty impressive, but my favourite piece today here in London, which is not really in touch with the exhibition itself; it is the Sunny Side Cafe. I love it because this is actually when Clicquot meets British tradition and British culture.

LUX: The exhibition has been in Tokyo, Los Angeles, and now London. Where is next?

JMG: We started in Tokyo in June last year, and then we did three weeks in Los Angeles, and now it’s three weeks in London. Next year, we might go somewhere else, perhaps a continent we have not been to yet, perhaps South Africa.

LUX: What was the decision-making process behind choosing these three cities?

JMG: These are the three most important market places for Veuve Clicquot. I loved the idea of being in Tokyo because Japanese people are so refined. Then we went to the US and we didn’t want to go to New York because we thought we were going to be lost, and we love the vibes of LA so we went there. When we went to Europe we didn’t look for France – can you imagine me, a French guy, saying that! – but we decided to take it to London.

Yayoi Kusama, Twist with Madam Clicquot! Courtesy of Veuve Clicquot

LUX: Would you take it to France and if not why?

JMG: No, for a few reasons, actually. First we love to speak about our brand outside of our own country, and second because the UK is very important to us, and also because there are some legal constraints in France which wouldn’t allow us to make such an impression in an exhibition like we have here.

LUX: You have a lot of tradition and history behind you. In today’s market, with the younger generation coming up, what do you think are the key changes and the key ways that you’re going to have to adapt as a brand to appeal to these younger consumers?

JMG: We are a luxury maison, and I’m a strong believer that luxury is about what you offer rather than just marketing fast-moving consumer goods. We talked about how to surprise people, how to make people dream and feel that they are getting something that they are really inspired by. My point is that if we keep on being ourselves, being super creative and bringing excitement, I think that we can offer things that people will discover and appreciate, even if they are not tailored to their tastes.

Read more: Visual art and music meet in Shezad Dawood’s latest exhibition

If we start to do it the other way round and try to anticipate what it is that people expect, what they want or think they need, we lose our spirit and our soul. Of course, we need to listen to the younger generation, look at what they do, and how they behave to a certain extent. However, I don’t want to be obsessed with creating something that people will expect.

Find out more: solaireculture.veuveclicquot.com

British model and founder of Wilder Botanics Rachel Boss. Image by Aaron Hurley

LUX contributing editor and model at Models 1, Charlie Newman continues her online exclusive series, interviewing her peers about their creative pursuits, passions and politics

Charlie Newman

THIS MONTH: British model Rachel Boss has had a longer career than most, shooting with industry legends including the late Peter Lindbergh as well as appearing in all the Vogues, the Pirelli calendar and numerous fashion brand campaigns. Alongside her husband, she recently founded her own brand Wilder Botanics, which specialises in holistic products created from organic, wild ingredients. Here, Rachel opens up about the tough side of modelling, becoming an entrepreneur and her aspirations for the future.

Charlie Newman: Let’s start at the beginning. What was your childhood like?
Rachel Boss: I grew up just outside of Manchester. I had the perfect mix of countryside and being on this great music city’s doorstep back in the late eighties early nineties, so I was constantly going to gigs when I could. We lived in this beautiful old farm, not that we used it, but my mum only ever cooked using home grown vegetables. I went to a convent which wasn’t great! I went there from 3 to 18 years old as a day pupil. Looking back it had a huge effect on me with the guilt that comes from Catholicism. It was awful, it was heaven and hell, it was retribution. My mum stuck up for us by not letting us do confession: what 7 year old has anything to confess? That’s why I had my confirmation much later because you can’t get confirmed without having confessed. I haven’t been to church in a long time now but it’s still in there. I remember going to school and seeing these propaganda posters and being so appalled by these extreme elitist views, but in reaction to this quite a few of us were rebellious. The young nuns were slightly more liberal singing Kumbaya with us, whilst the elder ones were just dreadful. The only two male teachers were science teachers which meant that we really weren’t pushed to do science – things have changed hugely since then. Safe to say, I would never send my children to a convent, in fact I went the complete opposite and sent them to a school where they call the teachers by their first name!

Follow LUX on Instagram: luxthemagazine

Charlie Newman: How did fashion come into your life?
Rachel Boss: I can remember always being taller than my peers and everyone telling me I could be a model but I never even considered it because modelling wasn’t a career back then. I saw fashion as my escape, it was my ticket out of Manchester. Interestingly, people from Manchester generally always stay there, they don’t often move. I don’t know whether that’s typical of most towns but I couldn’t wait to get away. University was never on the cards for me, it wasn’t even something I wanted to do and I don’t know why because later on I went to study off my own back. Even though I didn’t go to university straight after school, I still want my children to because I hate the idea of them being out in the world without a purpose. When I left school that’s exactly how I felt, so when I got asked to be a model I took the chance. I was staying at a friends house in Dublin and then somebody asked me to do a show for John Rocha. From that show an agent picked me up, it’s not a very glamorous story! In that first season I worked for John Rocha, Katharine Hamnett and a few other Irish designers. After that, I came back to Manchester and then moved to London at 19 years old so I was a late starter for a model.

Charlie Newman: What were your early experiences of modelling like?
Rachel Boss: Once I signed with an agency I was whisked straight away off to Tokyo, and I didn’t really like it. Whenever I see friends who were also models at the time we look back now and realise that actually we really weren’t treated right as teenagers. Thank goodness for the way my mum brought me up else I would have ended up in some compromising positions. People were always saying to me, ‘Why don’t you relax? Why don’t you go to that club? Why don’t you go out for dinner with them?’ But I wasn’t having any of it which meant that I was spending a lot of time on my own. My first trip was to Tokyo for 4 weeks which was a real eye opener, it was like a cattle market. We weren’t marketed as human beings, never having time to eat or break. Then at night we had to go to club openings which was just not my thing. I left Tokyo with not very fond memories and from there went onto Paris after a brief stint at home in between.

Read more: Artistic visions of Louis Roederer’s Brut Nature 2012

Charlie Newman: Paris is the centre of old school fashion houses, and with it often comes an old school mentality. Did you come across this and how did you deal with it?
Rachel Boss:  I really struggled in Paris because the French bookers were always the toughest. We’d be staying in a model apartment 25 years ago for 600 euros a month and it would be a mattress on the floor, with no light bulbs, nothing in the kitchen and with 6 other girls in the flat, it was completely wrong. Even though I was a tiny bit older than my peers, I felt a lot younger because most of my friends within the industry were from cities so were a lot more streetwise than me. They were in the right crowds immediately, whereas I was very far from it. I must have been really hard to manage because I was forever saying, ‘Sorry but I’m going home now!’ I realise now that I was suffering with anxiety without even realising it because anxiety disorders weren’t discussed then. I remember berating myself thinking, ‘What’s the problem? All you have to do is get on that plane, go to the hotel, get up and go to the job.’ I remember forever talking myself through it and every time on the plane home I’d congratulate myself. So it wasn’t an enjoyable period for me but then again I did have a couple of years which were just incredible. That was when everything changed.

Image by Aaron Hurley

Charlie Newman: What changed exactly?
Rachel Boss: I moved to New York in 1991 where I stayed for a year, and then I moved back there at the age of 25 which was just fantastic because there was a real resurgence of health in fashion. The heroin chic look was out and the more healthy, robust girl was in. People were waking up to the benefits of nutrition and that really opened my eyes to what I wanted to do. I went to an amazing Ashram in upstate near Woodstock, where I learnt the teachings and philosophies of yoga and meditation. I had the time to really read and expand my knowledge whilst I was in New York purely because all of my work was based there and I didn’t have to catch a flight all the time. But by the age of 26 I was moved to the ‘Classic’ table and was told I was past it. That had a real effect on me mentally because I suddenly woke up to the idea that I was a woman and I needed to have a family. I was being portrayed as a 46 year old woman at 26 which I wish I hadn’t agreed to. Afterwards, I just tucked myself away and studied and studied at the Holistic Health college. I was studying to be a Naturopath alongside Nutrition, Homeopathy and Iridology which is recognising genetic traits through Iris formations. I love it because it’s one of those subjects where you’re forever learning.

Charlie Newman: You published Super Herbs: The best adaptogens to reduce stress and improve health, beauty and wellness in 2017. How did that come about?
Rachel Boss: I was approached by The Little Brown publishing house after having just given birth. I remember being so incredibly exhausted at the time and without thinking I went along to the meeting. I remember thinking in the meeting at this really smart office, ‘What the hell am I doing here? I am so tired, and here I am saying that I can write a book!’ I think it must have been the endorphins that come with breast feeding! I wrote it like a job, or studying, so I was really strict with deadlines. I so enjoyed writing it. The book focuses on the history of the herb. It’s a really easy read and helps direct you on how to slot herbs into your life and make you feel better. When you have a chronic illness quite often you get used to it (unless it’s acute) and you end up ignoring it, like chronic digestive issues for example, but in my book I explain how herbs can help you. I also highly recommend reading Rosemary Gladstone and Christopher Hedley’s books. Christopher was my tutor and is simply amazing.

Read more: Designer Philipp Plein on mixing business with pleasure

Charlie Newman: You’ve had such a long and diverse career in an industry that is notoriously short. How has your career developed as you get older?
Rachel Boss: I was more editorial at the beginning, but then I really pushed for it to become a money earner. When I came back to London I was doing the likes of John Lewis, Marks & Spencer and Next, which was great money! There was a time when I was doing everything in London and it was just fantastic, I could drive to work, I absolutely loved it. But then of course they move on as they always do and have to. I’m also very aware that I’m extremely tall to be doing commercial work. I’m just over 6 foot so I’m extremely grateful to them for being so kind to me, most of the other models were 5’9. However, the other day I did my first editorial shoot for a while with the wonderful Renaissance magazine. I met this amazing guy who was Turkish but brought up in Sweden, the hair and make up was from Tokyo and the stylist from America – we all just couldn’t stop talking! I’ve always loved that part of fashion, every shoot has a real mix of people from all over the world. Perhaps it’s because I’m older and more confident, but I feel as though I’m no longer seen as an object that has to be moulded to other peoples desires. I am my own person whilst modelling now.

Charlie Newman: Looking back at your career now, what do you wish you had done differently?
Rachel Boss: My career has forever been in flux between forcing myself to do the job and then retreating. Even when it was French Vogue or shooting with Peter Lindbergh, it was terrible because in my head I just wanted to run for the hills. I look back now and wish I just got on with it for four years and then left. But instead I dragged it out over decades! Often when I left a city I would leave an agency too because then I felt like I could always start again and have a fresh start. The agencies were always very damning of my opinion when really it should have been a joint decision, but luckily I had one wonderful agent who understood that when I said no, I meant no. I became very good at saying no because for years I’d forever been a yes man. As a result, I had a reputation for being difficult. It’s been an interesting journey. Talking and reading about the past now amongst friends and colleagues makes you realise how intense it is as a job.

Charlie Newman: What advice would you give to young models now starting out?
Rachel Boss: Please enjoy it and don’t take it too seriously. I was forever being told that I was ungrateful because I didn’t want to do the jobs, but really there’s alway someone else who will do the job. If it’s not your route or desired path don’t do it.

Charlie Newman: What has been a career highlight for you?
Rachel Boss: I think it’s got to be living in all the cities. I loved working in New York and Morocco and even though living in Paris was hell, I’m so pleased I did it. Now I know all the areas and I met Yves Saint Laurent and so many other incredible people. I was lucky enough to have a good wage so wherever I was, I did whatever I wanted. If there was some restaurant I wanted to go to, I’d try it, if there was anywhere I wanted to go to, off I went. I was very, very happy with my own company, which was hugely beneficial for me because I’d got into such a huge state of panic before where I felt as though I always needed to be with someone, so that was a huge turn around for me. It’s so important to have times in your life, especially when you’re young, to go off and do your own thing because you’ll probably never have that time again. Even if you do get the opportunity to do it when you’re older, your mind is constantly elsewhere and wanting to be with your children. So for me to have had that time was something I really relished. It’s so important as a human being to sit by yourself and be happy.

Rachel and her husband Charlie co-run Wilder Organics, doing everything from the making of products to the selling.

Charlie Newman: What made you decide to start your own company?
Rachel Boss: The company was talked about for years. I was so aware that herbs were still seen as something a bit odd or witchy or something that only people wearing linen and blankets could prescribe to and I didn’t like that! It was the same with when I went to my lectures too. It was all too intense and I wanted to prove that you could be interested in Naturopathy, whilst also enjoying a glass of wine with a steak. The whole idea for Wilder Organics was about bringing herbs into the contemporary lifestyle and fitting it into the everyday. Before it was only really Neal’s Yard, but within the past 5 years I’ve seen a huge surge in interest.

Read more: Island paradise at the Ritz-Carlton Abama resort in Tenerife

The Wilder Botanics boutique, Broadway Market

Charlie Newman: How did you make Wilder Organics a reality?
Rachel Boss: It started with me creating a herb infused body oil and two teas. I asked my friend Lerryn Korda, who is a beautiful illustrator of children’s books, to design the beautiful labels for me. Each type of herb has a different illustration because I really wanted to draw people back to nature and get them to recognise what they’re actually drinking, and maybe even encourage them to go and pick the leaves themselves. This was back in October 2017. I had a little stand at this wonderful sale that supports creatives called The Hand Sale in Kensington and everything sold! I didn’t know what the whole worth was of my product so that’s when my husband swooped in, and he’s totally immersed in it now. It’s just us two and one other person who comes in every so often. We do everything, from the making to the selling to the wholesaling. Everything is biodegradable and recyclable nationwide, it can even be put into your compost. All of our products are recyclable grade 7 which means all councils recycling systems will accept it, which sadly isn’t the case for a lot of other products out there.

Charlie Newman: Where would you like to see Wilder Organics in the future?
Rachel Boss: We would really love to see our beauty products in Liberty because we’re obsessed with everything in there! We have endless ideas for the future, but I’m particularly excited about delving more into women’s health. Alongside our 10 stockists, we’d also like to be stocked worldwide, but without ever losing the core values of our company.

Charlie Newman: And finally, who is your role model of the month?
Rachel Boss: It’s got to be women for me, I love women in every form. If I had to pick one individual it would probably be Julianne Moore, I think she’s just heavenly. My friend works with her who’s a make up artist and said she’s the real deal, she’s true to her persona, so kind and brilliant. I was listening to Zadie Smith on Radio 4 yesterday and I thought she was just amazing, partly because she doesn’t appear to be a people pleaser. I grew up in a generation where everything was about being liked, fitting in and not being a burden. I really rock boats with that even now. I hope my children are like that, I tell my children all the time, just because someone’s an adult it doesn’t mean they are right.

Discover Wilder Botanics’ range of products: wilderbotanics.com

Berry pie at De Kas, Amsterdam

Michelin stars are so twentieth century. Karys Webber rounds up 21 establishments around the world where you can have a meal on the wild side, whatever your tastes

MOTO, Chicago

Michelin-starred Moto in Chicago is molecular gastronomy at its best. Chef with a hint of mad scientist Homaro Cantu creates the most inventive, surprising and bizarre dishes for a multi-sensory food experience using high tech equipment and intricate techniques. The menu and ingredients change regularly and dishes are given mysterious names like ‘River’ and ‘Paradise’ that give little away. But one thing is consistent, nothing is quite as it seems: expect hard to be soft, savoury to be sweet and inedible to be edible. In a bid to avoid the use of paper in the restaurant, even the menus at Moto are edible, printed onto rice paper using a modified Canon i560 inkjet printer in which the print cartridges are filled with food-based ‘inks’, including tomatoes and purple potatoes. The science theme also extends to the laboratory style decor, which features walls of the periodic table of elements and displays of glass flasks and beakers. motorestaurant.com  

Acrobats and fine dining, Circus, London

CIRCUS, London

If you favour a side of acrobatics with your dinner then head to Circus in London’s Covent Garden, a late night cocktail bar and cabaret restaurant rolled into one. A surrealistinspired décor, dreamed up by designer Tom Dixon, is striking in black and white with gold Harlequin wallpaper and mirrors galore whilst a Pan-Asian menu offers up dishes such as Chilean sea bass, lychee and aubergine green curry and red pepper lamb chops with chilli and honey. Performances from acrobats, fire eaters, trapeze artists and burlesque dancers occur spontaneously during dinner but come into full force afterwards when the glossy white platform that dominates the main dining room transforms from communal dining table to stage and runway for the entertainment. circus-london.co.uk

DISASTER CAFÉ, Lloret de Mar

If you are someone who thinks going out for a meal is just too easy, perhaps you should make a visit to Disaster Café in Lloret de Mar, Spain where they make eating that much more of a challenge. The bizarre underground restaurant simulates an earthquake equivalent to 7.8 on the Richter scale during your dinner. Waiters don protective headgear and reflective vests and guests, unsurprisingly, are advised to wear machine washable clothing as inevitably things get messy. Even more bizarrely, the restaurant is a hit; tables are booked up weeks in advance by diners who clearly aren’t put off by the fact that the majority of the meal will end up on the floor. disastercafe.com

Situated in a restored greenhouse, De Kas grows its own fruits and vegetables

DE KAS, Amsterdam

De Kas is the project of Michelin-starred chef Gert Jan Hageman who in 2001, rescued Amsterdam’s Muncipal Nursery from demolition and turned it into one of the city’s coolest and most beautiful restaurants. Located in Frankendael Park, the 8-metre high greenhouse, which dates back to 1926, now operates as a unique restaurant-comenursery serving up fresh, seasonal and organic vegetables grown on the premises and locally sourced meat and fish. A fixed menu of simple, stylish dishes inspired by rural Mediterranean is created each morning based on the day’s harvest. Recent offerings have included smoked halibut with celeriac ravioli and lemon panna cotta with pomegranate seeds, melon and basil ice cream. The conservatory dining area is minimalist in design, courtesy of Dutch designer Piet Boon, letting the impressive glass structure take centre stage and a four-seat chef ‘s table is also available in the kitchen if you’re interested in seeing all the action. Alternatively, weather permitting, you can also dine outside in the picturesque herb garden. restaurantdekas.nl

Underwater dining at Ithaa Undersea Restaurant, Maldives

ITHAA UNDERSEA RESTAURANT. Maldives

If you fancy dining with the fishes there’s no more magical an experience than Ithaa Undersea Restaurant on the Conrad Maldives Rangali Island. Residing nearly five metres below the surface in the Indian Ocean, Ithaa – which means ‘mother of pearl’ in Dhivehi, the native Maldivian language – allows its diners to marvel at some of the richest marine life in the world whilst sipping champagne cocktails. Sharks, turtles and stingrays are all regularly spotted along with swarms of tropical reef fish and with a seafood heavy Maldivian-Western fusion menu, there’s a high chance you’ll be able to spot what’s on your plate swimming above your head. Intimate with only 14 seats, the 5 x 9 metre restaurant is encased by 12.5mm thick clear acrylic glass and cost $5 million to build. conradhotels.com

CANNABALISTIC SUSHI, Tokyo

Nyotaimori is the obscure Japanese practice of serving sushi on the body of a naked woman. Inspired by this, a restaurant in Tokyo has taken the concept to new levels with a macabre twist. Definitely not for the squeamish, at the Cannibalistic Sushi restaurant, guests are presented with an edible ‘human body’, wheeled out on a gurney by a waitress dressed as a nurse. The chefs at the restaurant ensure that the life size corpse is as realistic as possible, using dough to create the flesh, sushi and sashimi inside to replicate organs and blood red sauce embedded in the skin layer to create realistic bleeding when you make your incision. You can even choose between male and female bodies.

DINNER IN THE SKY, Worldwide

If you suffer from vertigo then this one may not be for you, however for spectacular views and your meal with a side of fear then Dinner in the Sky is a must do. The bespoke experience dangles 22 guests 100 feet in the air at a location of your choice with a chef, waiter and entertainer enclosed in the centre to tend to your needs, plus the swiveling chairs allow you to enjoy 180-degree views. Just make sure you take a bathroom trip beforehand, the whole table has to be brought down if anyone needs to go to the toilet during dinner. dinnerinthesky.co.uk

A zip-lining waiter enroute to the Soneva Kiri Treetop Dining Pod

SONEVA KIRI TREETOP DINING POD, Koh Food, Thailand

Also taking dining to new heights is five star eco-resort, Soneva Kiri, on the Thai island Koh Kood. Soneva Kiri offers its guests a unique Treetop Dining experience using a rattan pod that seats up to four people. Boarded at ground level, the bird’s nest-esque pod is then hoisted up 16 feet into the native massang trees so guests can enjoy their meal at one with nature and with stunning views of the island and out to sea. The menu also follows a jungle theme serving up dishes such as ‘Canapés in the Canopy’ and ‘Forager’s Basket’ using produce predominantly from the island’s organic gardens. With such a secluded, uneasy to reach location you may be wondering how your food arrives. In fact, the waiters glide elegantly through the trees using zip wires to reach you. However, designer of the Treepod, Louis Thompson, has said, “we are also looking into guests being able to fly on the zip line through the jungle themselves, as there is a certain amount of envy when they watch the waiters.” soneva.com/soneva-kiri/home

OPAGUE, Los Angeles

Everyone enjoys a candlelit dinner so why not go one step further and ditch the light completely? You can do just that at Opaque in Los Angeles where they promise a ‘more stimulating dining experience’ based on the theory that removing your vision heightens your remaining senses, enhancing the smell, taste and texture of your food. Guests at Opaque enjoy their meal in a completely pitch black room aided by waiters who are all blind or visually impaired. darkdining.com.

The Wrapping Gallery combines a restaurant with a contemporary art gallery

THE WRAPPING PROJECT, London

The venture of Australian-born theatre director and curator Jules Wright, The Wapping Project in London brings together a restaurant and contemporary art gallery in a disused hydraulic power station. With utilitarian furniture, high ceilings, bare-brick walls and looming industrial machinery, it’s not the cosiest of settings to settle down for dinner, but it is impressive. The daily changing menu offers up treats like veal rump with winter tomato, wild fennel, herb, almond and ricotta, courtesy of newly appointed chef Matthew Young, plus an all-Australian wine list handpicked by Wright. A cavernous art space at the back plays host to a variety of installations and exhibitions each month. thewappingproject.com

EL DIABLO, TIMANFAYA NATIONAL PARK, Lanzarote

El Diablo restaurant crowns the top of Islote de Hilario, the tallest of Timanfaya National Park’s famous ‘Fire Mountain’ volcanoes in Lanzarote. What makes this circular, glass-walled restaurant unique though is not just the spectacular views and odd location choice, it’s the way they cook the food. The chefs use the semi-dormant volcano itself to grill your dinner to perfection via a cavernous black pit, which reaches to the ground to utilize the natural 400°C heat that emanates from below the ground’s surface. The restaurant itself was designed by the late artist and architect, César Manrique, who was responsible for much of Lanzarote’s development. lanzarote.com/timanfaya  LAINO SNOW VILLAGE ICE BAR, Ylläsjärvi, Finland The Laino Snow Village Ice Bar resides in the town of Ylläsjärvi in Finland, just north of the Arctic Circle, and as you may have guessed, is made entirely of ice and snow. Diners here can enjoy local specialties such as reindeer, Lappish potato soup and vodka-lingonberry jelly (served in ice glasses of course) and as the restaurant is kept at a cool -2 to -5 degrees Celsius at all times, fur rugs are considerately draped over the solid ice chairs to keep you warm. The restaurant only exists however during the winter season when the weather is cold enough to sustain it, for the rest of the year it disappears entirely and is rebuilt from scratch when winter next arrives. snowvillage.fi

FORTEZZA MEDICEA, Volterra

For a somewhat tense dining experience, try Fortezza Medicea restaurant in Volterra, near Pisa, which just happens to reside inside a maximum-security prison. An experiment in prison rehabilitation, all the waiters and chefs that work in the restaurant are convicts who inhabit the 500-year-old facility, based on the idea that the inmates will learn valuable skills to help them find work upon release. Unsurprisingly, security checks are thorough: would be diners are required to submit a two-month background check before their reservations are considered and upon arrival at the restaurant, guests have to pass a series of checkpoints and hand over mobile phones and handbags before settling down for their meal. Armed prison wardens are stationed around the restaurant and, just in case, all cutlery and plates are plastic. The menu consists of Southern Italian dishes like mini frittatas and gnocci with a fava bean puree, plus a pianist doing life for murder serenades diners during their meal.

Fully automated service at `S Baggers, Nuremberg

‘S BAGGERS, Nurenberg

At ‘s Baggers restaurant in Nuremberg they’ve done away with the traditional table service in favour of a fully automated electronic system. Customers simply place their orders themselves using the touch screen computers at each table and when ready, your food will come whizzing towards you from the kitchen above on the spiraling metallic tracks that dominate the dining area. sbaggers.de

ANNALAKSHMI, Singapore

The motto at vegetarian restaurant Annalakshmi in Singapore is simply, ‘eat what you want, give what you feel’. That’s right, it’s up to you to decide how much you’d like to pay for your dinner. To entice your generosity however, the money you pay is donated to the Temple of Fine Arts, an artistic and cultural organization dedicated to serving the society through arts, music and dance, and all the staff at Annalakshmi are volunteers who hold regular day jobs and view their work at the restaurant as ‘service’. The unusual restaurant also has outlets in Kuala Lumpur and Perth. annalakshmi.com.sg

Sound of Silence, Australian barbecue in the Outback

SOUNDS OF SILENCE, Ayers Rock

If a romantic, starlit dinner is more your thing then try the awardwinning Sounds of Silence experience which offers a memorable meal in the secluded Australian outback. Champagne and canapés kick start the evening at sunset on a lone sand dune overlooking Ayers Rock followed by a traditional Australian barbecue in a candlelit desert clearing, serving up classic Northern Territory dishes kangaroo, crocodile, emu and barramundi. After dinner, you can indulge in a spot of stargazing with the resident astronomer on hand to guide you through the night sky. In the chillier winter months a campfire is also lit to keep things toasty. ayersrockresort.com.au

HAJIME, Bangkok

At Japanese restaurant, Hajime, in Bangkok they’ve come up with a novel, if slightly terrifying, way to serve customers. All food here comes courtesy of enormous, bug-eyed robots, dressed in snazzy samurai outfits. What’s more, they also perform clunky dance routines to Asian pop music for your entertainment. Owner Lapassard Thanaphant invested nearly $1 million to create the boogying robot waiters. hajimerobot.com

THE SPAM MUSEUM, Austin, Minnesota

Brilliantly dubbed The Guggenham, The SPAM Museum in Austin, Minnesota is 16,500 square foot dedicated purely to the canned meat. Visitors to the museum can experience ‘the world’s most comprehensive collection of spiced pork artifacts’ with exhibitions ranging from a short film entitled ‘Spam…A Love Story’, vintage SPAM brand advertising, SPAM trivia and a World War II exhibit that includes a letter from former U.S. president, Dwight Eisenhower, thanking the company for keeping the troops well fed during the war. Of course, you can also swing by the museum store on your way out to stock up on priceless SPAM collectables. spam.com/spam-101/the-spam-museum

MESTIZO, Santiago

Mestizo restaurant in Santiago, Chile, doesn’t really look much like a restaurant. If it wasn’t for the arrangement of tables and chairs, catching sight of it you’d be much more likely to mistake it for an art gallery or a museum. Designed by architect Smiljan Radic Clarke, what makes the structure so unique is the use of large boulders to support the wooden roof that stretches over the kitchen at one end, the indoor section of the restaurant in the middle and an outdoor deck patio at the other end. Occupying a corner of Parque Bicentenario, the restaurant overlooks picturesque water gardens and serves an eclectic mix of Chilean and Peruvian cuisine. mestizorestaurant.cl

THE CURRYWURST MUSEUM, Berlin

As ‘the culinary emblem of Germany’s capital city’, naturally the currywurst should have a museum dedicated to its greatness in Berlin. Opened in 2009 to commemorate the 60th anniversary of the dish, the museum claims that ‘no national dish inspires as many stories, preferences and celebrity connoisseurs as this one does’ and holds interactive exhibitions including a Spice Chamber which features a sausage sofa, sniffing stations and a ‘Currymat’ that will tell you what curry type you are. currywurstmuseum.de

ROADKILL COOK-OFF FESTIVAL, West Virginia, USA

Yes, you have read that right. Every September, the people of Marlinton, West Virginia hold the stomach-churning Roadkill Cook-Off Festival. Thankfully, the dishes are merely inspired by common roadkill in the area as opposed to participants actually using animals scraped off the country roads. The rules state that competitors’ main ingredient must be an animal that often meets it’s grisly end in a road accident, be it a possum, beaver, raccoon, deer, squirrel or even a rattlesnake. Previous dishes have included teriyakimarinated bear. Vegetarians need not apply. pccocwv.com/