Caines takes Devon's regional ingredients several steps further, adding his own world-food nuances: ravioli of Brixham crab with a ginger-and-shellfish sauce, slow-poached Cornish sea bass with Thai puree, stir-fried shiitake mushrooms and a lemongrass foam, slow-roasted Hatherleigh venison with braised pork belly.

FORBES: Weekend in the Country

High end Jean Georges has a fusion menu featuring crab with mango, and beef tenderloin in a miso red-wine sauce.

BBC: Mini guide to Shanghai, China

Continuing the theme of found food, a soft-shell crab is presented as an edible beach treasure, surrounded by amaranth grains for sand and brown-butter sauce for seawater.

NEWYORKER: Atera