…but it's certainly not the least important. Sure, it's easy to fill up on savouries and pass on the sweet stuff when out for a meal. And truth be told, that's usually not a bad call because desserts can sometimes be an afterthought for certain chefs and restaurants. However, the places celebrated in this issue devote as much care and creativity to the end of the meal as they do to the start. Turn to page 14 for six, sickly-sweet pages of glorious, food coma-inducing desserts, from oh-so chocolately fondants to terrific tiramisus. Diabetics, look away now.
Speaking of sweet endings, this will be my last editor's letter. My eight years at What's On – and four as its editor – have been a party, an adventure and an honour. Thank you to my fabulous bunch of UAE-loving, hard-working, meme-creating, TikTok-starring team who have made working here over the years so sweet: there really is no better crew in the business.
Enjoy this issue, and all future issues. I certainly will.
Laura Coughlin Head of Content | 
