How to capitalise on autumn and champion British ingredients

By Nigel Mendham, executive chef at Dukes London

Autumn brings with it a rich tapestry of ingredients that inspire chefs like me to explore the treasures of the season. As a chef who champions quality over all else, I’ve always believed in the adage that “fresh is best.” This philosophy has encouraged me to celebrate British ingredients, develop connections with local suppliers, and deliver a dining experience that celebrates the autumnal season.

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