...to ask to speak to the chef! This is Galya, the manager and chef of stunning bistro Violas in Covent Garden. We had a lovely chat yesterday and I now know what the secret ingredient is in the dressing for her sumptuous heritage tomato, strawberry and burrata salad. The tomatoes in this dish have such different flavours - tart, sour, acid, which cuts through the warm sweetness of the strawberries. It is incredible.

@Nicky Gibbs, who is a legendary South African chef. Here you're going to learn how to write about the food yo so love, Nicky 🥰 Why don't you introduce yourself to the other members of our community? You have such a rich history!

This is the pufferfish (Fugu), a Japanese delicacy. It's also extremely poisonous, so much so that two years of training are required before obtaining a license to prepare and serve it to potential customers. A neurotoxin-containing sting found in the fish could kill up to 30 humans, and there is no antidote.

This is the Tegillarca granosa (blood clam), very popular in Southeast Asia. Ingesting it can cause hepatitis, dysentery, and typhoid, and this happens to about 15% of people who try it.