Journal
Notes from the kitchen
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How to plate a take-away like a chef
Warm plates, a swipe of sauce and the garnish last: five small habits that turn a delivery into a dinner.
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The secret to a silky carbonara
No cream, ever. Our head chef on egg yolks, pecorino and the one minute that makes all the difference.
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Hosting a dinner party without the washing up
From the welcome glass to dessert: how our catering team plans an evening at home for twelve.
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