A review of the Lego Mini Chef restaurant in Denmark – in which a meal prepared by tiny plastic people sparks a revelation about hospitality
12
votes
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‘Mild’ tofu, ‘mild’ carrots, ‘mild’ pine nuts: my five-year quest to understand German taste
30 votes -
Soaring coffee prices have Italians ‘afraid and panicking’. Poor harvests are pushing up costs up for a nation that consumes 6bn shots a year in bars and cafés.
29 votes -
How English wine came of age – As a changing climate makes southern counties ripe for viticulture, the largest producers are attracting investment from overseas
14 votes -
‘Deny, denounce, delay’: the battle over the risk of ultra-processed foods
26 votes -
Walkers’ Sensations Poppadoms vs HMRC: Crunch time
23 votes -
Welcome to Norway, the world's most unlikely wine hotspot – in Oslo, there are weeks-long campouts to secure top burgundies. What's going on?
14 votes -
Red, juicy, heat resistant: The hunt for a climate-proof apple
9 votes -
US restaurant closings spur farmers to destroy food
9 votes -
The African farmers taking on big chocolate
6 votes