Our soothsaying columnist shares his predictions and wishes for the foodie year ahead
Will 2018 be the year the prosecco bubble bursts? Is liver due a revival? Could this be the year plant-based dining comes of age? As 2017 ends, we are all attempting to predict how 2018 will pan out. But beyond such forecasting, how would I personally like to see food improve? Here’s my wish list...
The no-shows can’t go on
If you book at a cool local indie (the sort of restaurant that wouldn’t dream of demanding your credit card details), and, suddenly, you can’t make it: phone to cancel. Let them fill that table. It’s good manners, but, more than that, seats left empty by no-shows are killing dedicated chef-owners. The no-show should become a strict no-no.
Leaf it out!
Bu hikaye BBC Good Food ME dergisinin January 2018 sayısından alınmıştır.
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Bu hikaye BBC Good Food ME dergisinin January 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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