Per­cep­tions

Country Life Every Week - - Books -

Mark Green­away (Rel­ish Pub­li­ca­tions, £30) Have chefs got above them­selves? At Restau­rant Mark Green­away in Ed­in­burgh, your prawn cock­tail comes in a bowl made of ice and a duck dish in­volves eight sep­a­rately cooked es­sen­tials from purple car­rots to fig purée. In his in­tro­duc­tion, Ian Rankin says ‘great thought has gone into ev­ery dish’, but per­haps it would have been bet­ter with less.

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