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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

 

 

 
I just wanted to write and say how much we all enjoyed my birthday dinner at your restaurant last Thursday - the food was excellent.