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The Dish: a love letter to Tempo's prawn toastIn The Dish, we salute menu items that stand out from the crowd. First, a celebration of Tempo's perfectly plump prawn toast
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These Easter Eggs are a work of artIndulge this Easter with showstopping chocolate treats
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The best olive oils for Mediterranean feastsWe taste test some of the new crop of luxury olive oils
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London’s best set lunches for long, meandering afternoonsSome of the city's finest meals are served before 3 pm
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Claridge’s Hotel opens a bakery with a modern British twistAcclaimed baker and sourdough specialist Richard Hart reinvents classic loaves, bakewell tarts and sausage rolls freshly made to go.
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Is cider the new Champagne?It's time to toast the return of cider as bumper autumn harvests give way to premium vintages of this 'misunderstood' fizz
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Three-sip drinks are London's hottest bar trendShort, sharp and – crucially – ice-cold, micro cocktails are now the only way to open a meal in London
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Chef Stevie Parle on good design and great London restaurantsComing into 2025, chef Stevie Parle hadn’t opened a restaurant for five years. He leaves it with one of London’s hottest new spots to his name – maybe two.
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Who will take the panettone crown?In Milan, pastry chefs draw palette knives to decide whose is the greatest panettone of them all
