Osteria is the latest restaurant at the Barbican, focusing on seasonal Italian cooking. Head chef Patrick Leano shares his recipe for sea bream baked in a salt crust – a popular Italian feasting dish. The crust breaks away after cooking to leave beautifully moist and tender fish underneath
Anglo has wowed critics and diners alike since opening just off Hatton Garden in early 2016 (just try booking a table a short notice). We persuaded head chef and founder Mark Jarvis to share the recipe for one of the buzzed-about dishes on his Modern British tasting menu: Whole plaice with carrots cooked two ways.