Though most of us take little notice of menus in restaurants, other than the food printed on them of course, the people who create them are going to great lengths to make them visually appealing, well laid out and, in some cases, to make sure the design of them makes you spend your money on food.
Decoy dishes, the golden triangle. confusing colours, according to an infographic produced by Aaron Allen, are all tactics employed on menus to induce consumers into choosing certain plates over others.
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.