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Stuart RalstonA chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
Seafood courses that were stars of the evening.
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A Michelin-starred fine dining restaurant in Edinburgh, known for its modern Scottish cuisine with Japanese influences and multi-course tasting menus.
A chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
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