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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

 

 

 
The attention that we received from everyone was excellent and the breakfasts were divine. The room was wonderful with quality extras. We were able to have a wonderful meal when we arrived and the weekend will be one that will stay with us for a long time. Thanks to all of the staff that made the stay truly pleasurable.