Why chefs are getting their hands dirty: The new age of farm-to-table restaurants

Seasonal, local and farm-to-table have long been buzzwords on restaurant menus, with chefs indicating quality through the provenance of ingredients. Recently, though, the distance between kitchen and farm has been closing. Emily Gussin talks to the chefs getting their hands dirty.

Plus: keep scrolling for a delicious. hotlist of the best farm-to-fork restaurants up and down the UK..