Squirrel ragu and pigeon kebabs spice up London eatery’s sustainability focus
Founders see foraged ingredients as a smart business move, and not only because they do not see the cost of it going up by much
04 August 2022 - 21:16
In the corner of a high-end department store in one of London’s wealthiest suburbs, a restaurant offers yesterday’s fish-and-bread scraps...
Would you like to comment on this article?
Sign up (it's quick and free) or sign in now.
Please read our Comment Policy before commenting.
This article is free to read if you sign up or sign in.
If you have already registered or subscribed, please sign in to continue.
Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.