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Ingredients, recipes and chefs - How to move the restaurant world forward - In conversation with Alicia Kennedy
This week we meet popular food writer Alicia Kennedy, who is currently at work on a history of veganism, to be published in 2022.
We discuss food and the many issues surrounding it, from politics and labour to hospitality and sourcing. In exploring what the future holds for ingredients, recipes and the restaurant experience, we consider their impact on the future of restaurants and their wine lists.
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By Pauline Vicard
5
88 ratings
This week we meet popular food writer Alicia Kennedy, who is currently at work on a history of veganism, to be published in 2022.
We discuss food and the many issues surrounding it, from politics and labour to hospitality and sourcing. In exploring what the future holds for ingredients, recipes and the restaurant experience, we consider their impact on the future of restaurants and their wine lists.
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