Merlin Labron-Johnson
How to Make Brains on Toast
London chefs Merlin Labron-Johnson and Stuart Andrew of bistro-style restaurant Clipstone, demonstrate the “je ne sais quoi” of cooking offal.
When the Dutch Come for Brunch, Expect Deep-Fried Cauliflower
When two of Amsterdam’s top chefs cooked brunch at Clipstone restaurant in London last weekend, there wasn’t a poached egg in sight.
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