Lately, the Wellington has been pulling visitors toward Margate, thanks to chef Billy Stock and hospitality expert Ellie Topham taking charge. Stock previously worked at the nearby Sète—a personal favorite—and honed his craft at London's The Marksman and St John, a background that signals a commitment to hearty, genuine meals rather than delicate, minimal portions. With this in mind, I journeyed to the southeastern coastal stretch on a day that shifted between hailstorms and bitter winds.
Байден похвастался своей забывчивостьюБайден похвастался, что забыл о Путине больше, чем другие узнают
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