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John Salt, 131 Upper Street, London N1

It's easy, when reporting on restaurants rather than, say, politics, to get a false perspective on what makes a big story. Apart from the adventures of a few telly chefs, our 'news' seems fairly parochial stuff to the wider world. A restaurateur poaching a prized site from under a rival's nose won't generally push global events off the front page, though it might just make it if a chef were to cut off a rival's nose and poach it.

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