Gary Foulkes: ‘If we all cook seasonally and responsibly, seafood will be available for a long time’

From a weekend job at 16 to executive chef at a Michelin-starred restaurant today, Angler’s Gary Foulkes has certainly risen to the challenge. He chats to Molly Codyre about sustainable seafood, Liverpudlian stew and how a failed career in football led him to food

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