Community post
Hyper-local food
In the UK and numerous different nations currently, there is a developing pattern for dishes made with
fixings sourced inside strolling separation. One of the nonentities for this development is Danish gourmet specialist René Redzepi who is doing only that at his two-Michelin-featured Copenhagen eatery Noma. Tony Naylor sees that at home, as well, there are increasingly "eateries are applying a Redzepi-like feeling of localism to their fixings".
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