We Heart, September 2013
This article was written 11 years ago.
This is an article I wrote for online lifestyle magazine, We Heart, about Henry Richmond’s Young fusion between food and tableware…
Ever since Heston Blumenthal got his hands on his first canister of liquid nitrogen, restaurants have had to raise their game. Eating out is no longer just about taste or sating hunger; it’s a ‘culinary experience’ for all the senses. With all this innovation in food, the tableware it’s served on has been somewhat left behind – but not any longer.
All copy is reproduced here as it was supplied by Katie Treggiden to the client or publication.
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