Trend We Hate: hay

Despite its wholesome pastoral associations, hay, with its eau de barnyard flavour and unpleasant chew, is probably better suited to horses than humans. Here’s where we ate it this year.

• At Richmond Station, pastry chef Farzam Fallah tops a date bar with ice cream that’s been infused with chewy pieces of toasted hay
• Michael Caballo at Edulis roasts a whole heritage-breed chicken in a cast-iron pot with alfalfa hay and spring garlic
• One version of the sweetbreads at Hopgood’s Foodliner featured a hay-based sauce