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Sloe gin cocktail
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The (interim) table
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Chicken liver parfait
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Scallop with corn and sherry vinegar gel
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Celeriac veloute with a salt cod Scotch egg
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Pork terrine with pickles
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Chef Bailey at work
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The kitchen (and the dining room)
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Trout with alexanders and olive gnocchi
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Wild duck breast with quince and tonka puree
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Vacherin, pear, red wine and apple puree
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Toffee pudding
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Chestnut and cinnamon macarons, shortbread