Welcome to January’s Observer Food Monthly – The Guardian

Restaurant News

Meet the gutter gourmet. A man so horrified by the amount of takeaway food he saw being thrown away that he decided to make other people’s discarded meals his main source of eating. Against the advice of his family, this streetwise eater decided to hoover up the perfectly good food left behind by office staff who ate their lunches in London’s green spaces. In this issue we discover how finishing other people’s food has become something of a mission for one man, and how he believes it has helped to restore his wellbeing.

The word brunch always makes me cringe slightly, but the food that forms this not-quite-breakfast-not-quite-lunch event is more than worth tucking into. We asked Claire Ptak for her suggestions and the offerings are indeed glorious: cheesy buckwheat crepes with fried eggs and ham; Anaïs Nin’s cheese soufflé; a multigrain porridge with kale and smoked fish, and some apple and custard brioche buns.

We have always championed the best this country has to eat, often off the beaten track. So we badgered some well-known chefs, writers and restaurateurs for their hidden gems. We are glad we persisted. James Lowe of Lyle’s tells us about a restaurant in the west of Scotland where you can eat seaweed ice-cream and stay in a bothy by the water; Sarit Packer of Honey & Co lets us know where to eat eggs and smoked anchovies in an old chapel in Wales. There is a Cornish farm shop and cafe that pleases Paul Ainsworth with its use of local produce, and Stephen Terry of the Hardwick in Abergavenny suggests one my favourites, a delicatessen and cafe in Narberth, where you can find a delicious collision of Spanish and Welsh food.

We have lunch with novelist Jonathan Safran Foer, our Life on a Plate interviewee is Sheku Kanneh-Mason, who played the haunting cello solo at Prince Harry and Meghan Markle’s wedding and I write about when Nadiya Hussain popped around with pastries.

Source: Thanks https://www.theguardian.com/food/2020/jan/19/welcome-to-january-observer-food-monthly