Dinner is served, at -25°C

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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.

Cooking up a Michelin-worthy meal at an out-of-the-way luxury hotel is challenging at the best of times. There are peculiar diets to deal with, and high-maintenance guests who won’t settle for less than the very best. But throw in a location that is permanently frozen, and where your kitchen is closer to the International Space Station than to the nearest…