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Aggelos Kassais named head chef at Pied à Terre

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Deep fried calves brain, port and rosemary rizzo and roast walnuts

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Smoked Beef Tartare, egg yolk jam, mustard leaves & pickled radish by Paul Hood

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Tomato and parmesan crumble

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The Staff Canteen Live 2022: Networking Lunch at Jesmond Dene House

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