Whether it’s gluten,sugar, nuts, or eggs,waste or even carbon, today’s most successful restaurants care as much approximately what’s off the menu as what’s on itRemember when vegetarian restaurants were a novelty? Or even vegan restaurants? Now it’s barely worth noting when there are so many other free-from options to trumpet. From chains such as Wahaca, or which has announced that it is carbon-neutral,all the way to Michelin-starred restaurants, in the final few months an ever-growing number of places are accentuating the negatives – the things you won’t find at their restaurants – over what you will. Continue reading...
Source: theguardian.com