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'Diversification is the name of the game'

The Staff Canteen

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Cod-hassleback potatoes- clams- bok choi- sauce nicoise.

Rohit Chhetri

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#Recipe

Courgette, Parmigiano Reggiano and crème fraîche soup

Parmigiano Reggiano

Recipe

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Are 'immunity passports' a good idea to get people back into pubs, bars and restaurants?

The Staff Canteen

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Cauliflower Cheese & Truffle Croquette, Cauliflower Puree, Roasted Cauliflower & Pickled Cauliflower, Chicken Skin & Lovage Oil

Owen Lindsay

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‘Offering a grant of just £1,000 is staggeringly and shamefully out of touch’

The Staff Canteen

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#News

Re-Starting Your Kitchen? Here's How. Plus, free checklist download!

TAG Catering Equipment UK Ltd

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Russell Bateman joins Castle Ashby estate as head chef of The Falcon Hotel

The Staff Canteen

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https://www.facebook.com/orderatrohanskitchen

rohan Wadke

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Sticly toffee pudding, cinamon ice-cream and crystallised walnuts

Owen Morrice

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Chocolate espuma, dehydrated chocolate mousse, white chocolate sorbet, burnt orange jelly, ginger spiced milk foam

Ryan hogg

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#Feature

'This is not a letter from restaurant owners wanting to stay open out of greed, this is a letter from people who feel very strongly that by putting these restrictions in place it will affect the entire town'

The Staff Canteen

Feature

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'A grant of just £1,000 is staggeringly and shamefully out of touch’

Russell Bateman joins Castle Ashby estate as head chef of The Falcon Hotel

'We weren't the type of people you'd want to work with'

Who is Masterchef: The Professionals 2020 chef, Bart van der Lee?

'By putting these restrictions in place it will affect the entire town'

Are 'immunity passports' a good idea

'Diversification is the name of the game'

Which chefs are taking part in the Great British Menu 2020 : Christmas Special?

'Diversification is the name of the game'

Cod-hassleback potatoes- clams- bok choi- sauce nicoise.

Courgette, Parmigiano Reggiano and crème fraîche soup

Are 'immunity passports' a good idea to get people back into pubs, bars and restaurants?

Cauliflower Cheese & Truffle Croquette, Cauliflower Puree, Roasted Cauliflower & Pickled Cauliflower, Chicken Skin & Lovage Oil

‘Offering a grant of just £1,000 is staggeringly and shamefully out of touch’

Re-Starting Your Kitchen? Here's How. Plus, free checklist download!

Russell Bateman joins Castle Ashby estate as head chef of The Falcon Hotel

https://www.facebook.com/orderatrohanskitchen

Sticly toffee pudding, cinamon ice-cream and crystallised walnuts

Chocolate espuma, dehydrated chocolate mousse, white chocolate sorbet, burnt orange jelly, ginger spiced milk foam

'This is not a letter from restaurant owners wanting to stay open out of greed, this is a letter from people who feel very strongly that by putting these restrictions in place it will affect the entire town'

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'A grant of just £1,000 is staggeringly and shamefully out of touch’

Russell Bateman joins Castle Ashby estate as head chef of The Falcon Hotel

'We weren't the type of people you'd want to work with'

Who is Masterchef: The Professionals 2020 chef, Bart van der Lee?

'By putting these restrictions in place it will affect the entire town'

Are 'immunity passports' a good idea

'Diversification is the name of the game'

Which chefs are taking part in the Great British Menu 2020 : Christmas Special?

'Diversification is the name of the game'

Cod-hassleback potatoes- clams- bok choi- sauce nicoise.

Courgette, Parmigiano Reggiano and crème fraîche soup

Are 'immunity passports' a good idea to get people back into pubs, bars and restaurants?

Cauliflower Cheese & Truffle Croquette, Cauliflower Puree, Roasted Cauliflower & Pickled Cauliflower, Chicken Skin & Lovage Oil

‘Offering a grant of just £1,000 is staggeringly and shamefully out of touch’

Re-Starting Your Kitchen? Here's How. Plus, free checklist download!

Russell Bateman joins Castle Ashby estate as head chef of The Falcon Hotel

https://www.facebook.com/orderatrohanskitchen

Sticly toffee pudding, cinamon ice-cream and crystallised walnuts

Chocolate espuma, dehydrated chocolate mousse, white chocolate sorbet, burnt orange jelly, ginger spiced milk foam

'This is not a letter from restaurant owners wanting to stay open out of greed, this is a letter from people who feel very strongly that by putting these restrictions in place it will affect the entire town'