Stocked with Deep’n Delicious cakes, three bottles of maple syrup and his grandmother’s pasta maker
Stocked with vegan brie, instant coffee and two massive juicers
Stocked with swan prosciutto, wild boar and black walnut liqueur
Chef-owner Sumith Fernando picked up a Bib Gourmand for his smoked meat sandwiches
Including which of the city's restaurants took home stars