William Curley celebrates Easter in style, with a truly extravagant creation stuffed with decadent maple syrup truffles
Alex Bond’s plant-based menu at Alchemilla in Nottingham puts the vegetables in the centre of the plate. Here, broccoli gets the star treatment. Michael Raffael reports
Guy Owen at the Idle Rocks in St Mawes, Cornwall, is taking a leap of faith[...]
At the Harwood Arms, London’s only Michelin-starred gastropub, head chef Sally Abé puts locality and seasonality[...]
At Coworth Park, Adam Smith makes the most of ingredients like cock crabs, using the white[...]
You never know what you’re going to get at James Knappett’s Kitchen Table, where a daily[...]
The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.
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