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Michelin Star Chefs

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It took ten me ten day to turn belly pork into streaky bacon boy was it worth it

Mark Coulton

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fish pan with salmon, sea bass and mussels with roasted tomatoes and tasty vegetables

Sem Grotenhuis

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A fish pan with salmon, sea bass and mussels with roasted tomatoes and tasty vegetables

Sem Grotenhuis

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My other dish from today's northern virtual food Festival for hospitality action. Maple and soy salmon jerky, wild garlic mayonnaise, pickled shallot, baked seeds and wild garlic capers

Mark Satterthwaite

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One of my demonstration dishes from today's northern virtual food Festival. Line caught Halibut, pomme puree, sauteed spring greens, nettle infused consomme and nettle powder

Mark Satterthwaite

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Blueberry and elderflower, vanilla mousse, candied lemon

Stuart Collins

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British asapargus, goats cheese custard, sunflower seed and nasturtium

Stuart Collins

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Cornish Hake, Jersey Royals and Cheshire Saffron.

Stuart Collins

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Pickled Lettuce heart, lettuce juice infused with ginger, crème fraîche. 🥬

Maxime Rodrigue

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'The first thing people will want to do is go and eat out'

The Staff Canteen

Feature

#Feature

The coronavirus pandemic has changed public attitudes towards those considered "unskilled"

The Staff Canteen

Feature

#Feature

'Keep them closed!' Britons react to Jonathan Downey's calls for pubs to reopen

The Staff Canteen

Feature

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'When we come out of the other side, I think we'll be a more nimble business'

'I'm frozen, I don't know how to progress. I've never been in this situation.'

‘Everyone needs to take their head out of the sand'

'The first thing people will want to do is go and eat out'

It took ten me ten day to turn belly pork into streaky bacon boy was it worth it

fish pan with salmon, sea bass and mussels with roasted tomatoes and tasty vegetables

A fish pan with salmon, sea bass and mussels with roasted tomatoes and tasty vegetables

My other dish from today's northern virtual food Festival for hospitality action. Maple and soy salmon jerky, wild garlic mayonnaise, pickled shallot, baked seeds and wild garlic capers

One of my demonstration dishes from today's northern virtual food Festival. Line caught Halibut, pomme puree, sauteed spring greens, nettle infused consomme and nettle powder

Blueberry and elderflower, vanilla mousse, candied lemon

British asapargus, goats cheese custard, sunflower seed and nasturtium

Cornish Hake, Jersey Royals and Cheshire Saffron.

Pickled Lettuce heart, lettuce juice infused with ginger, crème fraîche. 🥬

'The first thing people will want to do is go and eat out'

The coronavirus pandemic has changed public attitudes towards those considered "unskilled"

'Keep them closed!' Britons react to Jonathan Downey's calls for pubs to reopen

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'When we come out of the other side, I think we'll be a more nimble business'

'I'm frozen, I don't know how to progress. I've never been in this situation.'

‘Everyone needs to take their head out of the sand'

'The first thing people will want to do is go and eat out'

It took ten me ten day to turn belly pork into streaky bacon boy was it worth it

fish pan with salmon, sea bass and mussels with roasted tomatoes and tasty vegetables

A fish pan with salmon, sea bass and mussels with roasted tomatoes and tasty vegetables

My other dish from today's northern virtual food Festival for hospitality action. Maple and soy salmon jerky, wild garlic mayonnaise, pickled shallot, baked seeds and wild garlic capers

One of my demonstration dishes from today's northern virtual food Festival. Line caught Halibut, pomme puree, sauteed spring greens, nettle infused consomme and nettle powder

Blueberry and elderflower, vanilla mousse, candied lemon

British asapargus, goats cheese custard, sunflower seed and nasturtium

Cornish Hake, Jersey Royals and Cheshire Saffron.

Pickled Lettuce heart, lettuce juice infused with ginger, crème fraîche. 🥬

'The first thing people will want to do is go and eat out'

The coronavirus pandemic has changed public attitudes towards those considered "unskilled"

'Keep them closed!' Britons react to Jonathan Downey's calls for pubs to reopen