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Clare Finney

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Articles

How much? The hidden costs of restaurant dishes

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By Clare Finney Verified
| Yahoo Style Canada Verified
Flourish Farm asparagus, smoked emulsion and watercress starter at Apricity.Photograph: Beca B Jones/The Guardian (Photograph: Beca B Jones/The Guardian) Asparagus, smoked emulsion, watercress, sourdough (starter, above) at Apricity, London W1 You pay: £21 Restaurant profit: £1.65 “It’s easy to assume vegetable dishes should be cheaper than meat,” says chef-patron Chantelle Nicholson. “Vegetables usually are, but vegetable dishes are more labour-intensive.
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London's Hospitality Scene is Redefining Terroir

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By Clare Finney Verified
| Broadsheet London
Does London Really Have a Terroir? In winemaking, terroir is the term given to the characteristics drawn from the land itself. So what would our city’s be? And can the concept extend beyond wine? In 2016, Warwick Smith opened an urban winery called Renegade, with a view to making wines that encapsulated the spirit of London. Based in a Bethnal Green railway arch, the winery’s grapes came from all over the world.
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‘Takes standard burger cheese to the next level’: what to bring to a barbecue

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By Clare Finney Verified
| Inkl
Serving up the little touches that make a barbecue memorable. Photograph: Hinterhaus Productions/Getty Images Summer’s here, so you’ve probably got an invitation to a barbecue. If someone’s gone to the effort of hosting one, they deserve better than supermarket sausages and a bottle of wine grabbed from the corner shop on the way. But what to bring that’s thoughtful and a little bit different?
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