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Two pints of lager and a Michelin star: why gastropubs are roaring back

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theguardian.com

It seemed a peculiar decision when, five years ago, Dan Smith told friends and colleagues that he was leaving London to run a pub in a small town in Kent.

Smith was a sous chef at the Clove Club, which had recently been placed 26th on the World’s 50 Best Restaurants list, and he’d won an OFM Award for Young Chef of the Year in 2016.

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