I'm mostly inspired by a love of sharing food with people. All my most important relationships have always been, at least in part, formed at the kitchen table.
Rick Stein was the first chef I really loved watching. You can just tell that loves food as much as the people he meets and I love that.
Increasingly diners are turning to wine bars not just for a snack to go with their drink, but for full meals of bold cooking.
Jack Coggins, previously of Hackney's Papi and Hot4U, cooking up some stonking food at the newly-opened Goodby Horses.
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