Rene Redzepi, Danish chef, is interviewed by Kirsty Young for Desert Island Discs.

His restaurant, Noma, in Copenhagen has been named 'best in the world' for a fourth time, and holds two Michelin stars. His cooking captures not just the essence of his homeland - using ingredients like reindeer tongue, sea buckthorn or fish scales - but also a strong flavour of 'now'. He believes traditional notions of luxury are outdated. A sense of 'time and place' are his kitchen's guiding principles.

His childhood was split between Denmark and Macedonia, where he spent his summers foraging in the woods. He as good as stumbled into catering, because he couldn't think of anything better to do, but pretty quickly realised that cooking allowed him to dream.

He says, "The day when there is no more to do is the day when you're burned out. There are endless possibilities - it's just whether you can see them or not ... and right now I see plenty.".