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Cook like a Pro-Chef: 22 Mill Street Chef's recipe in Food

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22 Mill Street chef, offers this recipe to Food Magazine readers for a great seasonal option for Sunday Lunch: Venison and mushroom wellington with red cabbage.

Click here to read the full article on page 26

 

 

 
What a wonderful experience. We had the warmest of welcomes, the room was simple but very stylish (large flatscreen TV, Molton Brown toiletries, top class bed linen) and the evening meal was out of this world - huge compliments to the young but very talented chef. Want to go again- soon!