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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.
I’m sitting in a large cedar barn in Wales about to enjoy a feast served by one of the country’s leading chefs. The menu is a celebration of local produce with a few Spanish additions thrown in: a medley of raw vegetables and house ferments; Mallorcan sobrassada; cockles and laverbread; sweetbread with leeks; calderata with lobster and velvet crabs, and Mallorcan…
