Foie gras,beets and figs....

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Cold smoked mackerel, scallop-kale mousse, dragon fruit... / freshly smoked with cherry wood/....

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From local produce and supplier relationships to seasonality and provenance, these Norfolk chefs explain how ingredients shape the way they cook. For many, great dishes don’t start with technique or trends. They start with what’s available, what’s in season, and the quality of the produce around them. Because when you begin with great ingredients, everything else follows.

Foie gras,beets and figs....

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