Restaurationen has, since its foundation in 1991, been centred on traditional values of sustainability, including the use of local, seasonal and, when feasible, organic produce. However, with the new sustainable food trends, the principles behind their 40-year-long career are suddenly being touted by a new generation of young chefs. The two chefs themselves are not concerned whether their way of cooking is trendy or not; for them, sticking to the sound principles of no-waste, seasonal produce and home cooking is just common sense. “The thing is, we’ve been in the industry for 40 years and the classic craftsmanship we’ve been brought up with is a no-waste craftsmanship.