Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to the Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu. Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.
Dr Janina Ramirez unlocks the secrets of illuminated manuscripts that were custom-made for kings and explores the medieval world they reveal. 'Ruling by the Book.' Janina begins her journey with the first Anglo-Saxon rulers to create a united England, encountering books in the British Library's Royal manuscripts collection which are over a thousand years old and a royal family tree which is five metres long. Janina finds out about a king who had a reputation for chasing nuns and reads a book created as a wedding gift for a ten-year-old prince. She roams from Westminster Abbey to other ancient English spiritual sites such as Winchester, St Albans and Malmesbury, and sees for herself how animal skins can be transformed into the finest vellum.
The inspirational documentary account of one man’s pioneering spirit, unswerving tenacity and endless passion, McLaren is the untold story of a motor racing icon. Born in New Zealand in 1937, Bruce McLaren’s determination to make it to the summit of global motor racing circles saw his name become synonymous with the sport; displaying an incomparable will to succeed and desire to better both himself and his burgeoning super brand. In following a singular dream, McLaren elicited the loyalty, determination and love of family, friends and colleagues to create a dynasty that lives on to this day. Revealing the challenges and adversities faced along the way, including a childhood illness which threatened to alter the path of his life, McLaren is the story of one man’s unfaltering commitment to his vision which will inspire generations of sporting fans.
On a vast plateau cradled in the heart of the rocky mountain range lies two million acres of unspoiled wilderness, never farmed and never fenced. Canyons, lakes, rivers and mountains, a refuge for magnificent animals and a spiritual sanctuary for generations of Americans, all resting on the largest super volcano in North America. This is Yellowstone, America's first national park, a raw and powerful beauty that truly comes to life through immersive 3D.
By vividly recounting the TT's legendary rivalries and the Isle of Man's unique road racing history, this 3D feature documentary will discover why modern TT riders still risk their lives to win the world's most dangerous race. The Isle of Man Tourist Trophy is the greatest motorcycle road race in the world, the ultimate challenge for rider and machine. It has always called for a commitment far beyond any other racing event, and many have made the ultimate sacrifice in their quest for victory. A story about freedom of choice, the strength of human spirit and the will to win. It's also an examination of what motivates those rare few, this elite band of brothers who risk everything to win.
The film is the inside track on the World's most influential weapon. For over a thousand years this weapon dominated the battlefields of Japan, instilled fear and terror into every enemy it faced, and created a new spiritual way of life that lasts through to the present day. The Samurai sword – a weapon so technologically perfect in structure, so formidable in strength and so beautiful in creation. For the first time unique access has been granted and we travel into the core of the ancient foundries, sword-smiths and fighting schools to reveal what makes the so-called perfect sword. This is a no holds barred look at one of the most iconic man-made objects ever forged.
Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.