LEISURE

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

LEISURE

By Made in Hackney chef Steve Wilson Serves 4 | Prep 25 mins | Cook 45 mins 120g driedPuy lentils1 litre waterA pinch of sea salt,plus extra for theparsnip water2 onions2-4 garlic cloves2 parsnips160g

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

From lamb to llymru , at Gorse, the dedication to Welsh ingredients and recipes has earned the restaurant Cardiff’s first-ever Michelin star