Chef Barry McLaughlin cooks some pretty special stuff. I once ate close to his entire Poacher’s Inn menu during a photo shoot. (Photography may be not be as well paid as it once was, but there are still perks – though I should stop wondering why my waistline won’t shift).
Barry speaks beautifully about his food and the thinking behind it. Watching him work is mesmerising. He moves fluidly and quickly, producing sumptuousness in minutes.
On Wednesday, we spent some time together and came up with this:
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