Newly appointed chef of Tokara, Richard Carstens puts magic on a plate. Start with this beautifully simple, rainbow trout dish. The flavours are light, fresh and textured – balls of sushi rice act as scaffolding for soft discs of trout sashimi, and green melon not only adds colour, but a hint of sweetness to the subtly salty fare. The dish is finished off in typical Richard Carstens flare, with a line of iridescent chlorophyll emulsion.

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