Britain congratulates itself on the success of its restaurants and its stable of 21 multiple Michelin-starred eateries, but how many people know that Germany has nearly double that figure? What are the Germans cooking up that leaves the Brits behind? Economic sociologist Christel Lane discusses her recent research with Laurie Taylor, arguing that, while French culture still dominates in restaurants awarded multiple stars by the 'little red book', it is a regional emphasis which sets Germany apart. Food critic and editor of Waitrose Kitchen William Sitwell joins the discussion of the extent of globalising factors in the high end restaurant industry. Does the ubiquity of lemongrass or the rise of the Othello Cake show that French influence is starting to wane?