It’s Monkey Bar that introduced us to the gastropub. It married a strong food culture with a great drinking destination, something that had not been done to this degree of refinement before.
Hosting tables for media seems to be a popular way to market restaurants. But there is such a thing as overkill
There’s another wave of restaurants setting out to serve ‘modern’, ‘inventive’ and ‘experimental’, especially in Indian cuisine. Might we be clinging to a trend that’s clearly past its ‘best before’ date?
