Foodied out

The problem with cramming too many food tastings in three days, is that it inevitably wears your palate out. Clear standouts: the potato skins with ocean trout caviar at One Rochester and the braised tiger prawns in chilli (crab) sauce at Chinois by Susur Lee. And surprise of surprises, a little homemade bacon mushroom aglio olio in the middle of it all. Now I know why one should bother to caramelise onions.