Wild herbs: From Alpine Meadows to Plate

The whirring of a mixer can be heard softly in the background. "We are welcome to talk, I just have to work on the side," Rebecca Clopath apologises on the phone with a sympathetic laugh. We catch Rebecca in the kitchen of her parents' organic farm in Lohn, a small Swiss mountain village 1,600 metres above sea-level in the canton of Graubünden. This is where the young top chef's passion for wild plants and herbs began. "We didn't have a TV, so we were outside most of the time as children. And you quickly put a herb like this in your mouth," says the 29-year-old.