With his Two-MICHELIN-Star restaurant Humble Chicken soon to reopen after refurbishment, we asked Angelo Sato for his take on where you should be booking in London.
Taiwanese beef noodles are more than just a dish — they're a blend of history, culture and comfort. From light, clear broths to rich, braised varieties, every bowl captures the essence of Taiwan’s culinary heritage.
The chef behind Britain’s first-ever vegan MICHELIN-Star restaurant, Plates London, Kirk Haworth gives us his recommendations for plant-based goodness and celebratory occasions.