Twelve-course menus, impersonal surroundings, fussiness and disengagement from local stories are turning off diners as they gravitate towards supporting products that offer the real experience. The emphasis on ‘fine dining’ has created a monster.
During previous lockdown levels, when alcohol was banned, the essential Marmite ingredient – brewer’s yeast, a by-product of beer manufacturing – was unavailable, causing a shortage of the spread. Sourcing enough to meet the demand remains a challenge, exacerbated by the shortage of anoth.
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