Saturday, 7 February 2009

A Sure Guide to a Restaurant’s Quality

Food & Drink on The Financial Times
Vernon Mascarenhas knows his onions. Having had his own restaurant in north London for 14 years, he is now managing director of Secretts farm near Godal-ming, Surrey, in south-east England. ...
... After supervising the picking, which starts at 5am, Mascarenhas spends his mornings talking to many of the 300 chefs he supplies with vegetables, fruit and herbs. Mascarenhas says he loves his job because he enjoys advising chefs on what to buy and what to avoid, ...

Full Story: A sure guide to a restaurant’s quality; By Nicholas Lander




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