The founders of the Carrot’s Tail plan to offer plant-based versions of comfort food like meatball subs and mac and cheese from a café next to the old fire station.
If a restaurant wants to offer takeaway service, it’s supposed to get planning permission, since the council tries “to prevent an excessive concentration”.
Libraries have tended to collect high-brow ephemera such as opera programmes, rather than modest mealtime menus. One collection is trying to fill that gap.
One type of medieval bread Maeve L’Estrange makes is from an old English recipe. The “twice-baked raston” is bread that’s scooped out of the crust, mixed with butter, put back in, and baked again.
On the southside of Victoria Quay, customers in this cosy hideaway can pick from a menu of fast-food classics, cooked up about a foot and a half away from where they sit.
The chef at Wasabi adds some unusual ingredients, ones that hint at the journey some of these dishes have taken from Japan through Brazil before arriving here.
