Whether it’s lobster and chips from a café in Cornwall or shucked oysters on a floating barge in Devon, this is your guide to eating al fresco this summer.
In this week’s letter, Walter is impressed by the food, but less so the weather, in Occitanie, southern France.
An interview with the executive chef and Great British Menu finalist Oli Marlow.
There are certain elements of ‘fine dining’ that make the ‘experience’ somewhat nauseating. The first is of course the phrase ‘fine dining’ and the second
Mercy me: the restaurant is too pretentious for words, but you’re determined to enjoy the evening. You won’t, of course, be indulging the worst
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