How to eat now

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

Some of the city’s finest restaurants are found inside museums. COUNTRY LIFE writers round up the very best

Food news and views

This is chicken and chips with a Greek-style makeover using a gorgeous spice rub then cooking the chicken until meltingly tender. Carve onto a platter and serve with the confit tomatoes (below) and a

The tastiest news for foodies

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar