How exactly are we defining ‘small’ plates these days?

In this past month alone, I've seen everything from the daintiest of single-serve jamon croquettas to shotput-sized scotch eggs listed as such, and though that can be vexing when trying to judge just how many of these sharing dishes will constitute a full meal, until now I've been content to let the inconsistencies slide.

But as a member of serving staff at Malocchio in Glasgow city centre attempts to squeeze the final part of our order onto a table that's in no way large enough to accommodate the spread comfortably, it feels like a line has been crossed.

Who decided these portions of pasta, pizzette, and potatoes were small, and what on earth must their 'big plates' look like?

I whisper a quick thanks to Nicole, who has already

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