Mark Abbott’s Ordinary to Extraordinary

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Mark Abbott’s Ordinary to Extraordinary

Head chef Simon Gueller’s Butternut squash velouté with toasted pumpkin seeds

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Head chef Simon Gueller’s Butternut squash velouté with toasted pumpkin seeds

Chef Tony Conte’s beetroot with passion fruit gelée, horseradish and Minus 8 vinegar dressing

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Chef Tony Conte’s beetroot with passion fruit gelée, horseradish and Minus 8 vinegar dressing

Chef Andrew Pern’s Grilled Black Pudding with Pickering Watercress

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Chef Andrew Pern’s Grilled Black Pudding with Pickering Watercress