You’re not being poured the wine to pass judgment on whether or not you like it, though,” Keeling adds. “Few restaurants have the capacity to open and discard multiple bottles based on the whims of your taste.” Fred Sirieix demystifies the world of wine, cuts through the pompous old rules, and equips you with the knowledge you need to make your own confident, informed choices

Even Hartnett, holder of a star herself, kind of concurs: “More than anything, Michelin indicates a particular level of consistency, as well as a certain style of dining. It’s not that places without stars are necessarily inconsistent, it’s just that you can be confident that a place with a star is 99.99% going to be bang on the money every single time.” TRUE Hartnett, who oversees four busy London kitchens as well as various other ventures, says it would be “physically impossible to be in each and every one of them every day”. That sentiment is supported by Outlaw, who, while he’s downsized his operations in recent years, also used to run restaurants in London and Dubai: “There’s no way an exec chef can work across all their kitchens. The job’s essentially a management role, and more about orchestrating a team than being a hands-on cook.” At the end of the day, says Angela Hartnett, chef and owner of Michelin-starred Murano and three Cafe Muranos in London, it’s more about being candid with yourself: “I’d guess this is 90% true: ask if you maybe screwed up, and the answer is yes, probably.” FALSE “No chuffing way,” Madi says. “That’s not to say I don’t respect them – the work and sacrifice those guys put in is monumental, but you could say the same about the industry as a whole.”If you’ve ever stood in the wine aisle of a supermarket and pondered over which of the hundreds of bottles to choose from, this guide will help you decide, or discover, the right flavour for you.

In Wine Uncorked, Fred decants a career's worth of expertise, revealing how everything from percentage to vintage impacts what ends up in your glass, how to decipher a label and the optimum temperatures for serving. He then takes you on a tour of the regions, showing you how the landscape and climate work their magic on the wine produced around the world, highlighting key producers to suit all budgets along the way. FALSE “If our menu says the pasta is hand-rolled, that’s because it is,” Hartnett says, though she accepts that not everyone is quite so honest. As Keeling points out, “Good restaurants deal with demand for sought-after table times by staggering bookings or pacing the service by offering guests a drink at the bar first.” From 1st July 2021, VAT will be applicable to those EU countries where VAT is applied to books - this additional charge will be collected by Fed Ex (or the Royal Mail) at the time of delivery. Shipments to the USA & Canada:If you're coming to Coles by car, why not take advantage of the 2 hours free parking at Sainsbury's Pioneer Square - just follow the signs for Pioneer Square as you drive into Bicester and park in the multi-storey car park above the supermarket. Come down the travelators, exit Sainsbury's, turn right and follow the pedestrianised walkway to Crown Walk and turn right - and Coles will be right in front of you. You don't need to shop in Sainsbury's to get the free parking! Where to Find Us

With intimate decor featuring flashes of neon in its artwork by Ben Slow, this minimalistic take on the basement speakeasy is open to non-diners from 6pm until 11pm on Wednesday and Thursday and from midday until 11pm on Friday and Saturday. Booking must be made in advance.

Retailers:

First off, define “staff” – front of house and kitchen only? Or should you also include the marketing team, cleaners, the reservations desk? “It’s all very murky,” Sirieix says, “and so many people don’t understand it, both in the industry and out.” The service charge isn’t subject to national insurance or VAT, either, which adds a whole other level of complications: “I almost missed out on my first flat because the mortgage guy wouldn’t accept that about 20% of my regular pay always came from tips.”