Margo Schachter
Journalist
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Salted cod and stockfish now appear on starred restaurant menus and the Skrei cod season gets off to a start, taking white fish to a new level.
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Joel Hart charts the rise of the small-plate format, from its impact on British dining culture to the growing backlash against its cost, chaos and lack of clarity
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From low-key façades to word-of-mouth buzz, the rise of signless restaurants and bars in the capital is trading neon for quiet confidence and cult appeal
We put the fourth season of The Bear’s most symbolic cooking challenge to the test. Can we beat the clock or will we be frustrated like chef Tina?