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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.

On a crisp autumn morning, I’m sitting at The River Cafe with Ruthie Rogers, her executive chef Sian Wyn Owen, and one of the restaurant’s youngest chefs, 21-year-old Oliver Matheson. The team have just returned from their annual trip to Tuscany, where staff – both kitchen and front-of-house – are immersed in learning about the olive oils and wines they serve….