Created by
Joe OtwayA chef associated with Higher Ground, known for his involvement in sourcing local produce and contributing to the restaurant's culinary philosophy.
A creative take on eggs benedict featuring prawns and kimchi served on a Chinese donut, praised for its taste and presentation.
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A British bistro and bar in Manchester city centre known for its seasonal, locally sourced produce and daily changing menus.
A chef associated with Higher Ground, known for his involvement in sourcing local produce and contributing to the restaurant's culinary philosophy.
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