Hug a hot chocolate
By ALI RAY
Posted on 12 February 2021
Can you remember when popcorn came in just two varieties; salt or sugar? Or when G&T simply meant Gordons and Schweppes and Neapolitan ice-cream was considered a fancy flavour? Over the last decade once-predictable foods have become unrecognisable. Artisan food producers have reinvented them with all manner of new flavours and techniques; think wasabi ice-cream, goats cheese popcorn and craft gin menus that take ten minutes to read.
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