It’s that simple
WHEN I FIRST STARTED AT TASTE, in what now feels like a different era, we went to a pop-up dinner cooked by a South African chef who had spent several years working at an iconic London restaurant. He’d come home to realise his own nose-to-tail, farm-to-table dreams.
The Salad Dodger often talks about that meal, even though it began with crispy pig’s tails and aïoli – his first brush
