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The libertines might have disappeared — but the steak is ‘the perfect evocation of the American Dream’
The feted chefs have culinary New York and London at their feet. So why is their new project a tiny guesthouse in a remote corner of Cornwall?
‘Shortly after 9pm, craic, that other Irish ingredient, filled the room, helped by delicious desserts’
Every year, butchers, chefs and breeders come together to celebrate cooking and eating pork
Where they went, what they ate: from fresh bread in Beirut to sea bass in Montauk