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How foraging can play a part in a luxury hotel restaurant

By Craig Davies, the executive chef at Burgh Island Hotel

When we think about foraging for food, we probably conjure images of produce in meagre volumes and insubstantial variety – it certainly wouldn’t evoke connotations of luxury. But foraging can be an invaluable tactic in the playbook of hospitality businesses catering to large, luxury clientele by responding to increasing consumer demand for local, sustainable, and plant-based cuisines.

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