Eight residencies, May to October.

14–28 May · Athens. Late-spring lamb of the Vathy valley, wild fennel, salt-baked beetroot, fresh ricotta with thyme honey. A sample night: charred leek with anchovy and brown butter; lamb shoulder, fennel, anchoïade; chamomile granita.

1–14 June · Sifnos. Our neighbour, eighty-one, cooking mastelo, capers and slow rooster. A sample night: caper-leaf salad; mastelo with lemon and oregano; rooster in red wine with hand-rolled matsata; orange-blossom rice pudding.

16–30 June · Bologna. Hand-pulled pasta, 24-month Parmigiano, wood-fire pigeon. A sample night: gnudi with brown butter and sage; pigeon over wood-fire with mostarda; Parmigiano with chestnut honey.

4–18 July · Beirut. Charcoal vegetables, mountain za’atar, lamb shoulder over coals. A sample night: warm flatbread with smoked yoghurt; charred aubergine and pomegranate; lamb shoulder with sumac; muhalabia.

22 July–5 August · Cape Town. Fire cookery, wild grains, foraged herbs. A sample night: open-fire koeksister with smoked butter; oxtail in red wine; sorghum with blackberries.

9–23 August · Crete. Stewed snails, dittany, raki sorbet. A sample night: snails in green sauce; kid in vine leaves; dittany sorbet.

28 August–11 September · Seoul. Fermentation, charcoal, banchan thinking. A sample night: koji-cured fish; gochujang lamb; sesame-leaf salad; yuja sorbet.

17 September–1 October · Lisbon. Salt-cod, wood-fire, autumn pears. A sample night: salt-cod brandade; pork shoulder with clams; pear, port and almond.