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Soy cured egg yolk, salmon tar tar served on curry cured granola and beetroot ketchup. Fillet beef with rosemary and thyme crumb served with fondant potatoes, leeks, pea oil and micro herbs. Whisky pan Scott’s with a cake crumb, honey comb, candied raspberry’s and strawberry coulis.

Jake Truscott

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Are you juggling multiple tasks and rushing to meet deadlines? 😵 The iProductionManager for the iCombi Pro is your secret weapon to high-volume production. 🔪💪 With its intelligent planning and efficient execution, you'll effortlessly handle even the busiest of days. ⏰ Don't believe us? See it in action! https://bit.ly/4b4ub1R

RATIONAL UK

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MasterChef champion Tom Hamblet to head up relaunch of The Avenue

The Staff Canteen

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Springboard Awards for Excellence 2025 calls for nominations to celebrate hospitality heroes

The Springboard Charity

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Salmon gravlax with dill apple cream and rye, nori tuille

kayne mather

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Dale Dewsbury leaves Restaurant Andrew Fairlie after 23 years

The Staff Canteen

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aether Manchester Airport collaborates with Adam Reid

The Staff Canteen

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Who is chef Alin Stoica MasterChef: The Professionals 2024 contestant?

The Staff Canteen

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Who is chef Ritchie Stainsby MasterChef: The Professionals 2024 contestant?

The Staff Canteen

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Who is chef Paule Béké MasterChef: The Professionals 2024 contestant?

The Staff Canteen

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Who is chef Dan Merriman MasterChef: The Professionals 2024 contestant?

The Staff Canteen

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Daniel Watkins, executive chef, Holy Carrot: 'We're writing our own rules'

The Staff Canteen

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