Variety Jones: Time to start keeping up with the Joneses
I take my hat off to anyone who puts a chef’s table in their restaurant. Personally I can’t imagine anything worse than someone eyeballing me as I go about my work – passing remarks on my outfit, judging my lunch choices, that kind of thing.
I can understand why customers love sitting at a chef’s table though; there’s something pretty cool about getting to see the inner workings of a kitchen....
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Restaurant review: Some inside-the-box thinking sees BuJo rising
The Sandymount burger joint is the only one in Ireland or Britain with a three-star rating from the Sustainable Restaurant Association’s ‘food made good’ programme
Wine: Malbec’s colourful journey through the world
Having escaped hostile climates and blight in Europe, malbec is now one of Argentinian wine’s most popular exports