Supply chain and recruitment pressures force restaurants to innovate | FT Food Revolution

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After 18 years in London kitchens, chef James Ferguson and partner Alethea Palmer moved to a remote corner of Fife to open the Kinneuchar Inn, which sources meat, fish and vegetables from the local estate. But just a few months later Covid hit and the restaurant was forced to close. The FT’s Tim Hayward and Daniel Garrahan travel to rural Scotland to see how this farm-to-fork restaurant navigated the pandemic

#food #foodie #restaurants #Fife #business #sustainablilty #sustainablefood #supplychain #companies #eating #dining #foodvideo #chef #covid #covid19 #coronaviruspandemic #coronavirus #scotland #fife #countrylife #countryside #leisure #hospitality #services #lockdown #pandemic

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