Restaurateurs who want to cook using locally sourced produce have to deal with a lack of consistency in supply quality and quantity, and diners who don’t care where their food comes from
Published: 5:30am, 1 Sep, 2016
Updated: 2:54pm, 20 Jul, 2018
Originally from Kent, England, former Naval officer and entrepreneur, Stuart Heaver is a full-time freelance writer and features journalist living and working in Hong Kong. He loves his job, the sea and his family but not necessarily in that order.