WA Food Ambassador Don Hancey is back with this week on Saturday Nights with the creme of the hospitality crop in tow. Chef of Bib & Tucker and May Street Larder fame, Scott Bridger, brings a snapshot of an industry adapting, while Stephen Clarke of Clarke’s North Beach answers the question: how does a 5 star restaurant adapt to doing takeaways?

Support Chef Scott Bridger here

and Stephen Clarke here 

Image: Broadsheet.com.au

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