With some arguing that intensively-produced vegan ‘meat’ is as damaging to the environment as the real thing, chefs are being encouraged to adopt Regenuary, to ensure they minimise the impact of their cooking. Lottie Gross looks at what it means
With new restaurant Tatale in London, Akwasi Brenya-Mensa wants to provide a gateway to pan-African cuisine. Here's how a trip to Ghana inspired him to get back to his roots and serve up a feast
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