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Fine Food From Land and Sea. Most importantly, I love to cook what my clients want to eat - because I know that when I'm creating a menu, making my clients happy gives me the greatest pleasure of all. The following are examples only; menus are planned to meet your individual likes and dislikes, bespoke to your family or group, and tailored to utilise what is local, seasonal and fresh. - James. Local langoustines with aioli and lemon. Celery, apple and toasted walnut salad with Dunsyre blue dressing.

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Fine Food From Land and Sea. Most importantly, I love to cook what my clients want to eat - because I know that when I'm creating a menu, making my clients happy gives me the greatest pleasure of all. The following are examples only; menus are planned to meet your individual likes and dislikes, bespoke to your family or group, and tailored to utilise what is local, seasonal and fresh. - James. Local langoustines with aioli and lemon. Celery, apple and toasted walnut salad with Dunsyre blue dressing.

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MENUS | ekmenus-acousticwave.blogspot.com Reviews

https://ekmenus-acousticwave.blogspot.com

Fine Food From Land and Sea. Most importantly, I love to cook what my clients want to eat - because I know that when I'm creating a menu, making my clients happy gives me the greatest pleasure of all. The following are examples only; menus are planned to meet your individual likes and dislikes, bespoke to your family or group, and tailored to utilise what is local, seasonal and fresh. - James. Local langoustines with aioli and lemon. Celery, apple and toasted walnut salad with Dunsyre blue dressing.

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Fine Food From Land and Sea. Most importantly, I love to cook what my clients want to eat - because I know that when I'm creating a menu, making my clients happy gives me the greatest pleasure of all. The following are examples only; menus are planned to meet your individual likes and dislikes, bespoke to your family or group, and tailored to utilise what is local, seasonal and fresh. - James. Local langoustines with aioli and lemon. Celery, apple and toasted walnut salad with Dunsyre blue dressing.

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elementalkitchennews.blogspot.com

The Secret Ingredient: September 2011

http://elementalkitchennews.blogspot.com/2011_09_01_archive.html

Pull up a seat at our kitchen table.™. Monday, 26 September 2011. With tomato salad and pesto. Loin of Wild Highland Venison. Port-pickled red cabbage, game sauce with bitter chocolate. Iced Heather Honey Parfait. With toasted oat crumble, raspberries and whisky syrup. Our Chef - James - has just created a new selection of mouth-watering sample menus. Take a peek here - Menus @ The Elemental Kitchen . You can also view the recipes. Wednesday, 7 September 2011. Recipe - Port Pickled Cabbage. A pinch of sa...

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Fine Food From Land and Sea. Most importantly, I love to cook what my clients want to eat - because I know that when I'm creating a menu, making my clients happy gives me the greatest pleasure of all. The following are examples only; menus are planned to meet your individual likes and dislikes, bespoke to your family or group, and tailored to utilise what is local, seasonal and fresh. - James. Local langoustines with aioli and lemon. Celery, apple and toasted walnut salad with Dunsyre blue dressing.

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