About The Dalmore
The Dalmore has been the definitive single malt scotch whisky since 1839.  Founded by Sir Alexander Matheson, a restless entrepreneur and international businessman, The Dalmore was born with a different purpose, to go above and beyond to create luxurious single malt whisky unlike any other. An unbroken chain of exceptional whisky makers have been fulfilling Sir Alexander’s vision ever since, pioneering exquisite cask curation for over 100 years before this was commonly adopted by others in the industry. Richard Paterson has been Master Distiller at The Dalmore for nearly 50 years. The whiskies he has created during his tenure have helped Richard to become one of the most iconic and respected whisky makers of his generation.

About Massimo Bottura
An innovator and restaurateur for over twenty years, Massimo Bottura has consolidated his reputation as one of the world’s most creative culinary figures. His internationally renowned three Michelin star restaurant, Osteria Francescana, was named number 1 on The World’s 50 Best Restaurants list in 2016 and for the second time in 2018. Bottura’s kitchen walks a thin line between tradition and innovation. His dishes explore the deep roots of the Italian kitchen while making references to history, art and philosophy. Today Osteria Francescana continues to redefine Italy’s rich gastronomic heritage, ingredients and culinary traditions with the benefit of critical distance, contemporary cooking techniques, and a constant desire to insure that the Italian kitchen evolves. In 2019 the restaurant has been included into the Best of the Best list by the The World’s 50 Best Restaurants.

About Food For Soul
Food for Soul is a non-profit organisation founded by chef Massimo Bottura to empower local communities to fight against food waste through social inclusion. The organisation began with the Refettorio Ambrosiano in Milan during Expo2015 with subsequent projects launched in Rio de Janeiro, London,Paris, as well as Modena, Bologna and Naples, in Italy. Each project is unique because designed on the needs and the opportunities of each community, but shares the common themes of using surplus food, working with artists to create engaging dining spaces and serving dishes to vulnerable members of the local community.