Douglas Blyde heads to the recently revamped Claridge's Restaurant at the famous Mayfair hotel. During his visit, he delves into how the "lavish" restaurant is, perhaps surprisingly, excelling at vegetable-led cookery.
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Attenuati i danni provocati dalle gelate di aprile ricorrendo alle potature tardive. L’enologo Falsini: «Potrebbe essere una bella annata, che si è riequilibrata»