After 18 years in London kitchens, chef James Ferguson and partner Alethea Palmer moved to a remote corner of Fife to open the Kinneuchar Inn, which sources meat, fish and vegetables from the local estate. But just a few months later Covid hit and the restaurant was forced to close. The FT’s Tim Hayward and Daniel Garrahan travel to rural Scotland to see how this farm-to-fork restaurant navigated the pandemic
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