Thursday, Sep 16, 2021
Focus on the big picture

How a farm-to-plate restaurant coped with Covid

FT, 09 Sep 2021
The coronavirus pandemic has been catastrophic for the hospitality industry but some restaurant businesses are stronger now than ever before. Food writer Tim Hayward and the FT's Daniel Garrahan travel to Bristol in England’s west country to visit Wilsons, which sources produce from its own market garden, and Little French, which used lockdown to support local suppliers and expand its operations

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