In the third of a four-part series exploring the Japanese fermented rice beverage, sommelier Raul Diaz looks at what makes sake such a great partner for seafood.
Norway's harsh climate can make life tough for its inhabitants, but its ice-cold, clear waters are the perfect environment for sustainable fish of impeccable quality
Destination restaurants are no longer limited to the centre of London. Case in point: Islington's Galley, where an open kitchen and great seafood make it well worth the trip
