This new series highlights restaurants/chefs who represent a spectrum of cuisines, as they discuss the points where their food falls under the category of traditional, and when a combination of elements produces something entirely new.
There's not a right or wrong answer, instead, we're trying to get to the bottom of what makes a dish, going back to it's roots.
We love a cold glass of white or rosé in the warmer months. But why should they have all the summer fun? Occasionally (OK, rarely) we’re left with a glass or two in the fridge. That’s when we make these pops.