Home to roost 25 October 2019 Simon Rogan returns to hotel restaurants with the global-influenced Henrock in the Lake District, where he “doesn’t need to show off any more”
In this week's issue... Home to roost Simon Rogan returns to hotel restaurants with the global-influenced Henrock in the Lake District, where he “doesn’t need to show off any more”
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Masterclass: Herefordshire snails at Hibiscus by Claude Bosi

28 January 2016
Masterclass: Herefordshire snails at Hibiscus by Claude Bosi

Lyonnais chef Claude Bosi takes us through the creation of a dish of Herefordshire snails from his two-Michelin-starred restaurant, Hibiscus, in Mayfair. Michael Raffael reports

It's not a new branch of farming. The Romans did it, cosseting the gastropods as reverently as any farmer fattening geese for foie gras: "Snails were confined upon islands, so that they could not escape, and were fattened on milk, wine must and spelt. When they became so fat that they could not get back into their shells," explains the Cambridge World History of Food, "they were fried in oil."

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