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As COVID-19’s impact on restaurants and pubs begins to wane, restaurants, their workers, and their suppliers are heading out of the frying pan and into the fire of Brexit
‘Pure piscine class’: the Smoked fish box from Wright Brothers Eat more British fish. Please. Because in this post-Brexit, mid-lockdown world, our fishermen are having a fairly torrid time. Issues with the export of live shellfish to Europe as well as the shutdown of the hospitality industry means demand has crashed. But there is hope, as the industry pivots swiftly from catering to consumer sales. All the below offer seasonal, sustainably caught British fish and shellfish. Pesky Fish (peskyfish.co.uk) is a four-year-old company that connects day boats directly to the punter. Sign up, a...
Last modified on Sun 21 Feb 2021 14.48 EST There is much to devour in this month’s magazine. We have a dazzling set of recipes from Reem Kassis, author of The Arabesque Table. And gorgeous recipes they are. A butternut squash fatteh, chicken stuffed with walnuts, coriander and chilli, and a wonderful pistachio cake with a heady buttercream of orange blossom water. These are recipes that owe much to Kassis’s Palestinian background, and we have an interview with her, too. Ed Cumming has been talking with fishermen about the double horrors of Brexit and coronavirus, and in particular about ...
Erchen Chang is the head chef of BAO in London Credit: Getty Images “It was a long year of lockdowns in 2020, but I was glad we were finally able to open the doors of Café Bao in December – even if it was only for a week,” says Erchen Chang, head chef of the cult Taiwanese restaurant group, Bao. Having started as a stall selling pork bao buns and Taiwanese fried chicken in Netil Market, Bao has grown to include five permanent sites around London, the newest of which is Café Bao, a modern dining room inspired by Yōshoku cuisine, an interpretation of western food through an Asian lens.