Not one to think inside the box, chef Josh Boutwood finds inspiration in everything from everyday street food to epic sci-fi sagas, crafting brilliant tasting menus at his flagship restaurant, Helm: an immersive chef’s table restaurant that marries theatre and gastronomy in one sleek space. But what you’ll notice across his many restaurants is that culinary precision and quality produce always lie at the core of his cuisine, from perfectly cooked steaks to house-cured duck prosciutto and of course, his famed sourdough bread made with his six-year-old starter, Sebastian. Drawing from an arsenal of global techniques and flavours, you can never really be certain what Boutwood will cook up next, but you can rest assured it will be delicious.