On the 5th of August this year, in a sun-baked London, something extraordinary happened. In due course it may be viewed as significant as Wilbur Wright’s first flight in public at the Hunaudieres race course - or perhaps as doomed and irrelevant as Clive Sinclair’s 1985 unveiling of his eponymously titled C5.
In front of the world’s media, chef Richard McGowan made the world’s most expensive burger (£250,000). But this wasn’t for some banker blowing his bonus, quaffing champagne and sticking two fingers up at an incensed public. Professor Mark Post, of Maastricht University, was unveiling the first slab of in vitro meat for the delectation of food critics Hanni Ruetzler and Josh Schonwald. His aim was to prove the technology worked and to highlight the pressing need to find a sustainable solution to food production.