You might be noticing a new trend in the restaurants of Britain. Rapeseed oil, a golden yellow, nutty, earthy cooking oil is starting to feature on menus. Thanks to its delicate flavour, nutritional benefits and versatility, more and more professional cooks are relying on it for all sorts of dishes. We talked to five of our chefs to find out why they like it, what it’s good for and some of the dishes they’re serving that highlight the oil’s incredible flavour.