COMMENT

Lessons in langoustine
Pierre Gagnaire is unquestionably one of the world's leading chefs. A culinary boundary-pusher, his innovations are closely followed by, and influence, cooks of all nationalities. In this month's masterclass, he gives Michael Raffael a tour of one of his trademark dishes and shows how, in creative hands, the taste, texture and appearance of langoustine can be explored and enhanced. Turn to page 22 for your lesson.
Joanna Wood, Chef editor

BOXTEXT: Focus on Fish
There is a lot of confusion over the supply of fish in this country: which species are safe, which are over-fished and what we can do to help.
In the second part of our supply chain focus, Caterer hears how banning cod for one caterer hasn't proved a headache; how a new universally recognised accreditation system can take the uncertainty out of sourcing fish sustainably; and how there is a wealth of underused species in our own waters.
Dan Bignold, Senior features writer