What does dinner taste like in a world without cows, wheat, or clean water? That’s the question Gordon Ramsay tackles in his boldest new series: Dinner in 2045.
Part science experiment, part culinary art show, the series brings chefs, engineers, and climate scientists together to create meals using ingredients of the future: lab-grown meat, algae protein, 3D-printed carbs, and recycled water.
Each episode takes place in a sleek, sterile “future kitchen” that feels more spaceship than restaurant. Ramsay pushes the chefs beyond flavor—into sustainability, ethics, and survival.
“You think truffle oil matters when the planet’s on fire?” he growls in episode one.
But the challenge isn’t just technical. The chefs must make food desirable again. Can a cricket-lentil soufflé feel luxurious? Can solar-cooked algae risotto be comforting?
The answers are stranger—and tastier—than you’d expect.
Ramsay calls it “the most important show I’ve ever done.” Because this time, he’s not just shaping food trends. He’s shaping the future of food itself
