Features

Luxury dining in the wake of a pandemic

By Tim Hall, executive chef at Burgh Island Hotel

The taste of widely delicious food, a hypnotising tinkle of jazz piano and the reassuring pop of a bottle of the finest red – the luxury dining experience seems, for many of us, a distant memory.

However, with vaccine production and distribution well and truly underway, this indulgent practice might be open to the public sooner than we think.

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