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And you're going to want to eat it all
This month it’s all about buffalo burgers, Sardinian seafood and chilli crabs
Take a look at the first Confidentials Supper Club
Ou d’ànec, xipirons, tàrtar... plus some other things we can pronounce
Neil Sowerby explores the grapes (and gins) of Sardinia at this new vinoteca on Bridge...
Wafer thin flatbreads, chickpea pancakes, artisan cheese and lots and lots of gin