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Why fine dining is fine by me

It’s the time of year when chefs fret over the annual dispersal (and denial) of Michelin stars. But while it’s easy to dismiss fine dining as irrelevant and undemocratic, Julian Baggini has another view

THE KITCHEN PHILOSOPHER

food for thought.

This month chefs all over the British Isles are sweating over more than their onions. This is the time of year when the Michelin Guide announces which restaurants in the UK and Ireland have gained, retained or lost their coveted stars. For many, this is a very big deal.

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About delicious. Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.