LONDON — For Anton Edelmann, the future of cooking is all about shrunken pleasures. The Savoy’s longtime chef — who jokes that he’s shortened many a man’s life with his rich dishes — says it’s time to scale down and lighten up.

“I don’t want people starving themselves for two days after they eat my food,” said Edelmann in the bar of his new restaurant, Allium, at the Dolphin Square hotel in Pimlico. “I want smaller portions, more sharing, more eating with forks, rather than with forks and knives.”

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