From clam flatbreads to truffle pasta –

Restaurant News

The closing of a year is a time for contemplation, to ruminate on the best and worst of the previous 12 months. For the Telegraph Food team, this naturally means we’ll spend hours daydreaming about that perfectly cooked fish, nights shivering in despair because of an overdone steak, or a particularly disdainful waiter. 

Trends come and go – some are more obdurate than others – but it looks like food halls are here to stay. Veganism, too, has pleased and infuriated in equal measure. And, let’s just say, if a restaurant doesn’t now offer tap water as standard, we don’t want to hear about it. 

Ultimately, though, food is not about trends. It’s nourishment, of course, but it’s also about celebration…

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