The Week in Bites, 10th March 2019

No-shows Push Restaurants to the Brink

Noma has re-opened with a menu celebrating the best dishes from the past two years, including the iconic flowerpot dessert.

Two French chefs in Normandy will hand back their Michelin stars in a bid to pursue a more casual and accessible style of cooking in the 'new normal' post lockdown.

This mango fruit eating hack will change the way you eat the tropical fruit... forever.

Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.

The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?