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We lost everything and became homeless in our 50s just as my husband was diagnosed with an incurable disease - now Gillian Anderson is playing me in Hollywood movie about how we survived

We lost everything and became homeless in our 50s just as my husband was diagnosed with an incurable disease - now Gillian Anderson is playing me in Hollywood movie about how we survived

Daily Mail​23-05-2025

The plan came to Raynor Winn in the most unlikely of places.
It was while hiding from bailiffs under the stairs as her farmhouse was about to be repossessed that she spotted a book that had been on the shelf for years.
It was the story of a man who'd walked the South West Coast Path – the 630-mile walk from Minehead in Somerset, through Devon and Cornwall to Poole, Dorset – and she knew then that was what she and her husband Moth must do.
'We were living a dream life in Wales,' says Raynor. 'When we first came to the house the roof was falling in, but we had our fantasy of what we were going to do and that's what we did.'
They made their living hosting tourists, but a bad investment meant that suddenly they lost everything in their 50s.
They were given less than a week to leave, the only positive being that their two children were away at university.
Just when it seemed things couldn't get any worse, they did.
'In the few days that we had to pack up, Moth was diagnosed with the degenerative disease Corticobasal Degeneration, which causes problems with movement, speech and memory, and has no cure,' says Raynor.
Deciding to do the walk was an act of desperation.
'We were about to become homeless, and it seemed the most obvious thing to do,' says Raynor. 'Fill a rucksack and go for a walk. Follow a line on the map and see if that would take us into the next day, because at that point there was no purpose to the next day.'
Starting in 2013, they did the walk over two summers, sheltering over winter in a friend's shed.
When Raynor decided to write about it with the help of the notes Moth had made, their daughter suggested they see if an agent might be interested.
Raynor's book The Salt Path was published in 2018 and became a bestseller (as well as coining a new nickname for the seaside walk), and now it has been turned into a life-affirming film starring Gillian Anderson as Raynor and Jason Isaacs as Moth.
It follows them as they struggle in the rain and bask in the sun. We see them become stronger mentally and physically, buoyed by the people they meet and the beauty of nature.
'There are three characters in our story – Moth, me, and the path,' says Raynor.
'What grew over time was the sense of strength and support we took from the natural world and just putting one foot in front of the other.'
The worst times were when people recoiled after she told them they'd lost their home.
'But we also met incredible people. Often they had very little, but offered us everything they had. That sense of communities that exist outside the mainstream comes across in the film.'
It was during one scary moment that Raynor found a feeling of strength. 'It opens the film and it's my favourite scene.
'We were camped in this little cove and we'd pitched our tent what seemed a good distance from high tide. But I woke up at 3am to realise the tide was about a metre away and still coming in. We grabbed the tent and ran to high ground. And I realised Moth had run up a beach carrying a tent when weeks before he hadn't been able to put his coat on. That's when we understood something was happening to his body that hadn't been predicted. It was a miracle.'
Raynor and Moth spent a day with Gillian and Jason when they were filming at the Valley of Rocks in Exmoor.
'When they told me Gillian Anderson was going to play me, I was shocked,' says Raynor.
'She's stunning. How could she possibly portray me at my rawest? But she's done an incredible job of capturing that sense of me being lost in life. I could see why they chose Jason. He has the same effervescence as Moth.'
Moth was given possibly only two years to live after his diagnosis; 12 years on, he is not 'cured', but nature keeps him strong.
'The point of the story is that no matter how difficult things appear to be or how much you have been told you can't go forwards, there's always a way,' Raynor says.
'It's about finding a way to stand up when life has knocked you down.'
The Salt Path is in cinemas from May 23.

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Love Island star shares video of 'chaotic' hot air balloon landing as she addresses terrifying ordeal amid Brazil disaster that's claimed eight lives
Love Island star shares video of 'chaotic' hot air balloon landing as she addresses terrifying ordeal amid Brazil disaster that's claimed eight lives

Daily Mail​

time12 hours ago

  • Daily Mail​

Love Island star shares video of 'chaotic' hot air balloon landing as she addresses terrifying ordeal amid Brazil disaster that's claimed eight lives

A Love Island star has been caught up in a scary hot air balloon ordeal. Liberty Poole took to social media to reveal her scary experience to her fans during a recent trip with pals. In a clip posted to TikTok, the 25-year-old could be seen lying on the floor of the basket of the hot balloon as a number of loud bangs could be heard. Liberty also jolted as the lighter-than-air aircraft made contact with the ground, whilst screams from other passengers were audible. Her post left fans concerned as they flooded her post with worried comments, prompting Liberty to address the clip. In a further video, she said: 'I didn't realise when you get into a hot air balloon it's not upright, you lie on the floor to get in.' She continued: 'So you're actually not strapped in, nothing, you only have this tiny bit of rope to hold, as the hot air balloon goes up, the basket just sits up. 'But as you come down, you have to go the other way, so we were told to basically just hold onto this rope and sit and almost do like a wall sit, crouch down to land. 'However, I don't know if that landing was normal, because we were getting knocked left, right, up, down. 'Like it was so chaotic, I don't know if every single hot air balloon lands like that cause to me that's not right, why are people go on a hot air balloon if that happened all the time?' Liberty concluded: 'I'm just glad we survived to be honest.' Reacting, one fan said: 'Yeah it's not normal to get in like that.' A second wrote: 'It's not! It's also not normal for to get in it like that either.' 'Around the same time an air balloon crashed and someone passed away, you guys were so lucky,' said a third. It comes after a hot air balloon caught fire and tumbled from the sky in Brazil's southern state of Santa Catarina on Saturday, killing eight people, while 13 jumped to safety. The horrifying crash happened in the country's Praia Grande region - a popular destination for hot air ballooning. Footage shared by local news outlet G1 showed billows of smoke coming from the balloon in flames as it hurled toward the ground. In a separate video circulating on social media, two people can be seen falling through the air as the fire spreads onboard the aircraft. Thirteen people survived and were taken to hospitals, Santa Catarina's military fire brigade said, adding that 21 people were on board including the pilot. Chief of Police of the State of Santa Catarina, Ulisses Gabriel, said the causes of the incident are being investigated, with the main hypotheses being adverse weather conditions or human error. 'The wind was quite strong, and several people were holding the balloon when it first left the site. In fact, there was a truck pulling the balloon with a cable, which was moving very intensely from side to side', he told Brazilian broadcaster Globo News.

How DOES Sir Rod Stewart still do it at 80? Secrets behind Maggie May rocker's eternal vitality (and how he maintains THAT hair) as he's set to take Glastonbury
How DOES Sir Rod Stewart still do it at 80? Secrets behind Maggie May rocker's eternal vitality (and how he maintains THAT hair) as he's set to take Glastonbury

Daily Mail​

time14 hours ago

  • Daily Mail​

How DOES Sir Rod Stewart still do it at 80? Secrets behind Maggie May rocker's eternal vitality (and how he maintains THAT hair) as he's set to take Glastonbury

At 80 years old, Rod Stewart is still delighting fans with energetic performances while sporting an impressively youthful head of blond rocker hair - so it's perhaps no surprise that after decades in the industry, it was in November confirmed that he would play the Legends slot on the Pyramid Stage at Glastonbury. And experts have now revealed the secrets behind his vitality ahead of the appearance - which will mark 23 years since the musician's last stint at the Somerset festival in 2002. At the time of the announcement, the singer was 79 - and has since celebrated his milestone birthday. Yet despite being decades older than many of the other acts in the line-up, the star has shown no signs of slowing down over recent years; not only displaying an impressive stamina, but also looking years younger than his age. However, his ability to perform at the highest level is no accident, according to men's health specialist GP Dr Jeff Foster, who described him as 'the epitome of being the Peter Pan of pop, rarely ageing and with the looks and energy of someone at least two decades younger'. The medical director of men's health organisation said that the octogenarian as 'defying the typical expectations of ageing'. This, the medic told FEMAIL, is 'no accident'. He explained: 'Despite his advancing years, he's managed to avoid the all-too-common "middle-age spread" and remains in top form, set to perform in front of thousands at Glastonbury. 'That alone tells us this is a man who takes his health seriously.' The medic said discipline likely plays a strong role in Sir Rod's longevity - listing what type of activities this could include. The rocker could be staving off the effects of ageing via a regular - and likely daily - exercise regime. This, according to the doctor, may include activities like resistance training to preserve muscle mass. 'We're talking also talking a clean, protein-rich diet, minimal alcohol intake, and a well curated blend of vitamins and supplements,' he continued. In addition, Dr Foster suggested that Sir Rod could be working with a private GP behind the scenes, keeping track of vital health metrics. 'Regular blood tests, hormone checks (particularly testosterone), and early interventions are key at this stage in a man's life,' the medic revealed. 'A dip in these markers can rapidly accelerate the ageing process , but proactive management can keep a man feeling decades younger.' When it comes to the rocker, it's not just his energy levels and health that make him seem younger than his years - his looks also knock off decades, according to Aesthetic Expert and Medical Director of Cosmedics Skin Clinics Dr Ross Perry. Dr Perry told FEMAIL: 'Sir Rod Stewart looks incredible for his age, and in truth, should probably look decades older, especially considering the amount of time he's spent in the sun over the years.' The medic believes that Sir Rod 'takes care of himself', saying he 'always appears healthy, with a warm glow to his skin'. It's not all about the effort Rod puts in though, Dr Perry suggested, noting: 'From an aesthetic perspective, I'd say he's genetically blessed with good skin, which does run in families, but lifestyle plays a huge role.' In addition to this, steps that can be taken are all important factors, including a healthy diet, minimal sun exposure in later years, adequate sleep, and good skincare. Dr Perry also considered the idea that Sir Rod may have had some help from aesthetic doctors over the years - though this is unconfirmed. 'It's very possible Sir Rod has had a few subtle 'tweakments' over the years,' the medic told FEMAIL. 'These might include a minor eyelid lift to counteract drooping or hooded lids, which is very common with age, and perhaps a touch of Botox around the eyes to soften crow's feet. 'His cheeks still look full, which often hollow with age, suggesting he may have had a small amount of dermal filler but if so, it's been done very naturally and conservatively.' Discussing another aspect of the musician's youthful look, the expert added: 'His teeth are also well-maintained, not unnaturally white or obviously veneered, but youthful and suited to his appearance. That's likely the work of a skilled cosmetic dentist.' One of Sir Rod's features that cannot be ignored is his signature hairstyle, described by Dr Perry as on of his 'most striking features'. 'It's remained largely unchanged for the last four decades, still thick, lustrous and highlighted blonde which is rare for a man of his age, as most would be experiencing significant greying or hair thinning by now,' he continued. 'His hair alone shaves years off his overall look.' It has previously been reported that Sir Rod invests some time and money into his locks: it's thought the 80-year-old has long been a client at London based salon Steven Carey salon in Mayfair, with his chauffeur-driven car regularly spotted pulling up at the salon's doors. Elsewhere it's been speculated that the rocker spends thousands of pounds a year maintaining his impressive locks. A full set of highlights at the salon on Maddox Street costs around £220 a pop, with Sir Rod likely needing his high-maintenance do tended to at least every six weeks; with three hours in the chair a likelihood. The music icon is said to receive the A-List treatment when he attends the salon, with a lunch of sandwiches brought to his styling chair. A source previously said: 'Rod is quite pedantic about his locks. He gets high and lowlights put in every three weeks, and even if his hair doesn't really need doing he'll still come in to get it tweaked, either with a few strokes of colour or a tiny trim.' Jason Hogan is Creative Master at expert colourists Josh Wood Atelier - and has told MailOnline that it's clear the Maggie May crooner has a hairdresser tending to his tresses regularly. 'Rod obviously has his hair cut regularly to maintain his signature style. When he was younger he probably had highlights regularly to maintain his colour. 'Now, he probably has more white hair, he may uses a mixture of permanent hair colour as well highlights that allow him to achieve that blonde look without having to use so much bleach on hair.' 'In terms of how people keep their hair throughout their life, genetics play a huge part in how we maintain our hair but with such amazing hair transplant therapies available these days it is very easy to hide receding hairlines and male pattern baldness,' he continued. 'Cosmetic treatments will always looks after the condition and quality of the hair. Making sure you are getting enough protein and collagen in your diet so the hair coming through is growing to its maximum capacity.' A more unusual hair hack was revealed in 2021, when it was suggested that Sir Rod rubbed mayonnaise into his tresses to keep them strong and healthy. According to reports, the singer even recommended Small Faces' late frontman Steve Marriott give it a go. Steve's former tour manager Elliot Saltzman has told The Sun how the guitarist - who died in 1991 at the age of 44 - revealed Rod inspired his own spiky hairstyle. Explaining the method behind Steve's hairstyle, Elliot said: '[It] was created by putting mayonnaise on his hair and rubbing a towel on his head really fast. And he said he got this from Rod Stewart.' The oily condiment has long been used as a DIY hair mask as it's packed with nourishing properties. Sir Rod's 2025 Glastonbury appearance was announced by co-organiser Emily Eavis in a post on Instagram last year which read: 'Bringing Sir Rod Stewart back for the Sunday afternoon slot on the Pyramid Stage is everything we could wish for.' 'What a way to bow out with the final legends slot before we take a fallow year. We cannot wait.' The singer will become one of the oldest artists to perform a major set at the event. Burt Bacharach played the Pyramid stage in 2015 at the age of 87, while Paul McCartney headlined the week after his 80th birthday back in 2022. The five-day festival takes place in June at Somerset's Worth Farm and draws in around around 200,000 music fans each year to watch some of the world's biggest musicians perform. The official Glastonbury tickets went on sale on November 14 and November 17. The stakes were even higher than usual, as 2026 will be a fallow year, meaning the festival will not go ahead. Rod's Glastonbury announcement also came just days after the rocker told fans he plans to end large scale world tours. He had claimed his 2025 European and North American tour dates would be his last major projects - but admitted he didn't want to hang up the microphone just yet. 'This will be the end of large-scale world tours for me, but I have no desire to retire,' the musician revealed. 'I love what I do and I do what I love. I'm fit, have a full head of hair and can run 100 metres in 18 seconds at the jolly old age of 79.' The Maggie May hitmaker added he wants to to perform at more intimate venues for his next tour slated for 2026, after the release of album Swing Fever with Jools Holland earlier this year. He explained: 'I'd like to move onto a Great American Songbook, Swing Fever tour the year after next - smaller venues and more intimacy. But then again, I may not. The ambiguous Sir Rod Stewart.' Sir Rod is currently headlining a residency in Las Vegas from March until June at the Colosseum at Caesars Palace. Speaking to the Soccer A-Z podcast in 2024, Rod revealed: 'Next year is really really busy but it is the best job in the world! I travel I sing, I'm happy and I have a drink after the show and I get paid for it!' he exclaimed. And the rocker is looking at many years in the game ahead. Back in July last year, Sir Rod said he has 'no fear' about death ahead of his 80th birthday and added he aims to stick around for another 15 years. He told The Sun: 'I'm aware my days are numbered but I've got no fear. We have all got to pass on at some point, so we are all in the same basket. I am going to be enjoying myself for these last few years as much as I can. I say few — probably another 15. I can do that easy mate, easy. 'I'm not like I was in the '70s and '80s and I can't stay up all night, get drunk and go mad and still have a voice just like that. Nowadays I have to protect my voice before and after every show. 'But no, you think I just have water on my rider? You're talking to Rod Stewart here, mate. We go mad after every show. There are 13 of us, six women, really great musicians and I make them drink. We absolutely love it.' In a recent Radio Times interview, the star also revealed that alcohol is usually a part of his performing ritual. 'I looked at [my rider provision] the other day and I thought, what is all this s**t doing here?' he said. 'All I need is a few bottles of wine and some crisps, and that's it. And there's all these bloody things! What am I gonna do with them? 'No houmous, but big piles of bananas and apples! And when you think the whole world's bloody starving. I gotta do something about that. Thank you for reminding me.' He also revealed that he gargles rum and coke before each show. 'Been drinking that 40 years. I never drink it any other time,' he continued. 'The vocal cords need a lot of looking after. I mean, they're absolute gold.' Rod, who has had both prostate and thyroid cancer, said: 'I am more aware of my health now than before. You should be when you start getting on a bit. It's very important. I am a bit of a hypochondriac. I think men in particular should take advantage of all the wonderful medical science out there.' Despite this, he revealed he doesn't take any medication at all apart from the odd anti-inflammatory treatment if his knee is giving him trouble. Rod has also said he works out three or four times a week and is kept on the straight and narrow by his personal trainer whom he has been working with for more than three decades. While Sir Rod's youthful appearance and impressive energy levels can be contributed to a number of scientific and medical factors, GP Dr Jeff Foster pointed out more factor that could be keeping the rocker young. 'Let's not underestimate the power of love,' he told FEMAIL. 'Having a younger partner like [wife] Penny and children later in life can be incredibly energising. 'Staying mentally and physically active to keep up with family life keeps both body and brain agile.'

Ten chefs choose their favourite UK restaurant dishes
Ten chefs choose their favourite UK restaurant dishes

Telegraph

time18 hours ago

  • Telegraph

Ten chefs choose their favourite UK restaurant dishes

The UK has one of the world's most vibrant, creative culinary scenes. Every day, chefs are dreaming up tantalising dishes with inventive flavour combinations, boundary-pushing techniques and eye-catching presentations. It's impossible for any foodie to get bored. But despite spending much of their lives in kitchens, great chefs never get bored of exploring what's on offer either, using rare days off to eat out and see what their fellow professionals are plating up. Who better, then, to have their fingers on the pulse when it comes to the most exciting dishes found across the UK currently? Here, 10 of Britain's best-loved chefs, including Rick Stein, Michel Roux Jr and Adejoké Bakare, share the dishes which have got their tastebuds excited – from a crab soufflé to an 'absolutely epic' bowl of pasta… Rick Stein knows a thing or two about seafood, having spent his life building his Cornwall restaurant empire, including The Seafood Restaurant, which is celebrating its 50 th anniversary this year. The spot that's most impressed him recently, however, is Riley's Fish Shack in King Edward's Bay on England's north-east coast. 'With restaurant fit-outs often lavish, it was a delight to find oneself in two shipping containers on the beach lined with gnarly wood and bench seating with plank tables,' says Stein. The atmosphere might be laidback, but the food at Adam and Lucy Riley's shack is serious business: turbot, squid, langoustines, oysters and more, mostly cooked over a wood and charcoal grill. 'The dish I loved was a twice-baked soufflé of crab with thermidor sauce served in battered red Le Creuset gratin dishes – brown and warming and fragrant with delicious crab,' says Stein. The popular soufflé's made using brown and white crab meat, milk infused with clove, onion, garlic, bay, thyme and tarragon, with butter, flour, eggs and plenty of mustard and Cayenne pepper. Once cooked, they're covered with crab bisque and baked again until they're blistering and wobbly. King Edward's Bay, Tynemouth, Tyne and Wear, England, NE30 4BY Mashed potato doesn't sound like something to get gourmands' hearts racing, but there's mash and then there's the mash served up at Makars Gourmet Mash Bar on The Mound in Edinburgh, where toppings range from wild boar sausages to lion's mane mushrooms. 'Makars' slow-cooked lamb shank with black pudding mash is my pick,' says London-based chef Ellen Chew, founder of the Chew On This restaurant group, including Singapulah on London's Shaftesbury Avenue. 'It's very impressive that they've managed to transform something as basic as mash into something so delectable by pairing it with their deeply flavourful meat, like their fall-off-the-bone hill lamb.' The lamb shank is infused with a sauce made with local Leith Distillery's Tawny Port wine, rosemary and tomato sauce, while the mash contains Stornoway black pudding. 'This is comfort food at its finest,' says Chew. 9-12 Bank St, Edinburgh, Scotland, EH1 2LN Home to restaurants from the likes of Rick Stein, Paul Ainsworth and Nathan Outlaw, there's long been an abundance of reasons for foodies to visit Cornwall. Since 2024, there's been yet another one: Ardor, a Mediterranean-inspired restaurant from chef Dorian Janmaat, formerly of Le Manoir aux Quat'Saisons, in the heart of St Ives. 'One of the best things I've eaten this year is the wild mushroom fideuà pasta with truffle aioli at Ardor – it's absolutely epic,' says Chris Eden, executive head chef of Cornwall's Watergate Bay Hotel. 'This Catalan-inspired dish replaces paella rice with broken pasta strands to create a real depth of earthy flavours and interesting texture. The intensity of mushrooms creates a rich umami base, while the silky truffle aioli adds luxurious depth. It's hearty, indulgent comfort food elevated through technique rather than fussiness. Dorian spent much of his childhood in Spain, and his influences shine through strongly.' 45 Fore St, Saint Ives, Cornwall, England, TR26 1HE Sandwiches are not 'real food' and 'lunch is for wimps', according to Kemi Badenoch. These are not views shared by Nigerian-born British chef-owner Adejoké Bakare, who earned a Michelin star for her West African restaurant Chishuru. Bakare likes to get her hands on a Bifana – 'a classic Portuguese sandwich' – at Quality Wines in Farringdon, London, whenever they're on the menu. 'Quality Wines is one of my favourite places to eat,' says Bakare of the restaurant, which serves a Mediterranean-inspired menu, from roast turbot to pig fat cannolo. 'I love Nick Bramham's food – taking down-home dishes and executing them brilliantly. The Bifana is one example. Nick marinates pork loin in paprika and bay, then simmers it in white wine and molten pork fat. The loin and sauce are shoved into a crusty roll, made in-house. It's anointed with Portuguese mustard and piri piri oil. For me, it's the ultimate sandwich.' 88, Farringdon Road, Farringdon, London, England, EC1R 3EA The driving force behind renowned Lancashire restaurant Northcote and now the chef-owner of farm-to-table gastropub The Three Fishes in Clitheroe, Nigel Haworth is a veteran figure in northern England's culinary scene. He's been particularly dazzled by the modern British dishes created by Ruth Hansom, who worked at The Ritz and Core by Clare Smyth before opening Hansom Restaurant in the North Yorkshire market town of Bedale in 2024. 'Ruth's lobster bisque chawanmushi is a standout dish: technically impressive, culturally rich, and absolutely delicious,' says Haworth. 'She's reimagined the classic lobster bisque by transforming it into a chawanmushi, a delicate Japanese-style steamed egg custard. 'The base is made from bisque stock and eggs, creating a silky custard infused with the deep, roasted flavour of lobster. It's topped with lobster tail, pickled fennel, heritage tomatoes and carrots. The textures, colours, and flavours sing in harmony. This is seasonal British produce meeting global technique, a great example of the thoughtful, progressive cooking defining 2025's dining scene.' 'Neighbourhood Nourishment' is the order of business at Vittle Bakeshop, a small bakery and café on The Promenade of the seaside town of Portstewart, County Londonderry, though they may have to get used to travelling gastronomes from far and wide turning up. Opened in 2020, David Loughran and his partner Sarah specialise in naturally leavened bread and pastries, as well as 'Freaky Ferments,' winning awards for their Irish custard tart and wild garlic sausage roll. But it's their nduja and wild garlic pain suisse that's been drawing Stevie McCarry, chef-owner at LIR seafood restaurant in nearby Coleraine, for repeat visits. 'Days off in hospitality are sacred – ours always include a trip to Vittle Bakeshop, a small-but-mighty space for creativity and community,' says McCarry. 'Their most recent masterpiece, the nduja and wild garlic pain suisse, is the greatest thing I've put into my mouth in years. It's cross-laminated sourdough croissant pastry filled with The Curly Pigs nduja [spreadable salami] from County Fermanagh, and a duo of in-house ferments: one a by-product from making fermented chilli hot sauce and the other a lacto-fermented wild garlic paste. It's finished with hot honey and finely shaved Cáis na Tíre, an Irish sheep's milk cheese reminiscent of Pecorino. It's heaven.' 66, The Promenade, Portstewart, County Londonderry, Northern Ireland, BT55 7AF Brother Thai began life 10 years ago as a Cardiff street food stall, chef and owner Andrew Chongsathien earning a reputation for his innovative approach to Thai street food. It's an approach he continued when he opened his restaurant in the heart of the Welsh capital. 'One of the most exciting things I've eaten recently is the sticky spicy beef roti at Brother Thai,' says Lewis Dwyer, head chef and owner at the creative Hiraeth restaurant, opposite Cardiff's Victoria Park. 'It's Thai-style stir-fried beef with a generous amount of lime leaf through it, sat on top of flaky paratha.' The dish is inspired by the paratha-like breads, known as roti, commonly sold from street food stands in southern Thailand's Muslim-populated areas, usually eaten with beef, lamb or fish curry. Brother Thai's dish also features a Thai-inspired ajat 'slaw'. 'It's a simple and unassuming plate of food, but I don't see the Kaffir lime leaf played up so vibrantly ever, and the addition of the buttery, pastry-like paratha is a brilliant combination. It's up there with the best food you can get in Cardiff.' 35, Whitchurch Rd, Cardiff, CF14 3JN One of the most influential figures on the British culinary scene, Michel Roux Jr, formerly the chef-owner of Le Gavroche, is the culinary director of Chez Roux at The Langham hotel in London's West End. Not the easiest man to impress, he was enamoured with an elegant salmon dish at Trinity, chef-owner Adam Byatt's Michelin-starred fine dining restaurant in Clapham Old Town, London. 'The dish I've most enjoyed recently is one served at Trinity,' says Roux Jr, singling out the warm semi-smoked salmon, which is poached in a beurre monté. 'The salmon's served on a classic beurre blanc but made with Chardonnay and white onion for depth of flavour. It's finished with trout roe, dill and dulce for lip-smacking deliciousness. The final touch of pickled cucumber brings the whole dish together – a joy to the senses. The presentation is striking in its simplicity – it's a statement brimming with confidence.' 4, The Polygon, London, England, SW4 0JG 'It's amazing to see how the curry has assimilated itself into British cuisine,' says Nina Matsunaga, chef-owner of the award-winning The Black Bull in the Yorkshire Dales market town of Sedbergh. 'Kevin Tickle at Heft is through-and-through a Cumbrian chef, yet the most exciting dish that I've eaten recently – monkfish, mussel and cauliflower curry – sits very comfortably on his menu.' Heft opened in 2022 in a 17th-century inn in the south of the Lake District National Park, a few minutes away from Lake Windermere. His monkfish curry was a particularly memorable experience for Matsunaga. 'The monkfish is blushed on the Konro (Japanese BBQ),' she says. 'He also uses poached mussels, cauliflower browned in butter and fermented cauliflower hearts with shoestring fries for an added playful crunch. His 'special blend' of curry sauce is not too spicy but has good depth. It's a different take on a curry, and an exciting, standout dish.' High Newton, Grange-over-Sands, Cumbria, England, LA11 6JH Scottish chef Pamela Brunton trained at Noma in Copenhagen and Fäviken in Sweden before opening Inver in 2015, a cosy restaurant in the village of Strachur overlooking Loch Fyne in the Scottish Highlands. Her menus combine modern techniques with local wild and farmed ingredients – langoustines, lamb, berries and seashore greens. Unsurprisingly, it's high on the to-do list for in-the-know foodies. Rosie Healey, chef-owner of Mediterranean-influenced Gloriosa in Glasgow ( was bowled over. 'I had the most wonderful meal recently at Inver,' she says. 'The standout dish was so beautifully presented and a joy to eat: thinly sliced, raw, hand-dived scallops from the loch, white asparagus alongside, and a white scallop sauce flavoured with vanilla and miso poured all around, finished with a tiny amount of hazelnut oil. Everything was pale and harmonious.'

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