Condé Nast Traveller: 16 sustainable London spaces
In 2020, consumers can make a greater contribution by questioning everything, whether it’s a London hotel stay, a cinema trip or a weekend in the great outdoors
sustainability
Interview: Alex Atala, D.O.M.
“It doesn’t surprise me that the majority of Brazilians have never eaten the Brazilian ingredients that I serve. There’s a disconnection between man and food.”
Dan Barber takes farm to table to a new level
When Barber asked Mazourek why he didn’t make a squash that tasted good, the breeder responded by saying that nobody had ever asked him to breed specifically with flavour in mind.
