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Corrin Harrison on Gwen exit, Great British Menu and new chapter at MOR

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Sea ​​bream with steamed spinach, lemon veloute and shrimp oil

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Smoked celery puree, slightly carmelized sous vide salmon, asparagus, pepperoncino oil,...

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Raw Yorkshire deer, compressed Boroughbridge pears & pine, preserved nettle

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Bbq crab, flaked white meat, set brown crab, raw navet, coriander seeds & shoots,...

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