But last night the row came to a head as Mr Humm confirmed he was leaving the hotel after just two years, insisting that “ the future for me is plant-based ”....
William Sitwell, The Telegraph’s restaurant critic, suggested that a high-end vegan Claridge’s restaurant could be a “ clever idea ” without the costs of buying in protein....
Now he cooks a version made of lentils, walnuts and cognac....
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2021-11-13 00:00:00.0