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Eating Out

At HKK London a New Tasting Menu Marks the Height of Summer
Helen Hokin: Here's a Yin Yang tasting menu that balances the heat of summer with light, cooling foods
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Tibits: The Buffet is Back Just Don't Ask for a Carving Knife
Helen Hokin: This basically being a buffet, it's easy for things to get messy. But with the precision of a Swiss timepiece, chefs trotted in and out of the kitchen to keep things tidied up
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The Kings of Crackling are on Pigling Street
Ashleigh Togher: Meat lovers, gather ‘round! Or, more specifically, devotees of pork belly, and lovers of that unctuous pinnacle of pork – crackling. 
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Restaurant Review: Bella Cosa, London
Ashleigh Togher discovers modern Italian through a Japanese lens.
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In Genoa Pastry Chef, Tess Hokin, Finds a Baker’s Dozen of Foodie Things to Do
The allure of an enigmatic sponge cake draws pastry chef, Tess Hokin, to Genoa. But it's the seafood and cocktails that keep her there.
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Restaurant Review: Chaophraya, Glasgow
Tess Hokin: Chaophraya’s new menu gives traditional Thai cooking a contemporary makeover. They give you the good silver, but you’ll wish you had a shovel.
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Strut & Cluck: A Single Ingredient Restaurant Where the Hero is Turkey
Helen Hokin: You don't even have to like turkey to love Strut & Cluck.
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The Cream of Devon: Langdon Court and Orestone Manor
Alex Shebar: My god, this place was tranquil. Birds sang as I got out of the car. Ducks paddled in a pond. And my phone flashed no service. It was perfect.
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Butlers Wharf Chop House: The Twist is in the Wine List
Helen Hokin: Chef, Singh Damn has given the restaurant menu an overhaul. Except for the steak and kidney pudding. He  wasn’t allowed to touch that; regulars were on the verge of petitioning when they thought their hallowed savoury pud was about to be taken off.
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Chef Profile: Thomas Youell
Thomas Youell: My love for globe-trotting has opened my mind to a vast world of food cultures and ingredients.  And I've still got itchy feet!
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