Small-scale producers and family businesses that once supplied restaurants are now delivering. Our expert gives her guide to the best Britain’s amateur chefs are keeping themselves busy in isolation.
One minute, it’s sourdough, the next it’s a sashimi, homemade XO, a whole turbot à la Brat, or a handsome pie worthy of Calum Franklin.
It’s not just that they have time, it’s also that, for the first time, they have the ingredients. When the Covid-19 pandemic shut down restaurants last month, it left independent suppliers struggling to place their produce and fearing for their survival.
With Michelin star chefs out of action, who would buy their hand-dived scallops, Himlayan salt-aged beef, gooey cheeses and glistening caviar?
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