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Executive chef Robby Jenks, creates three recipes from The Vineyard near Newbury – the first dish is Loch duart salmon, cucumber, wasabi and dill (see the recipe here:–cucumber-and-dill-by-Robby-Jenks) the second dish is Lamb, peas, morel mushrooms, samphire and balsamic (see the recipe here:–peas–morels–balsamic-by-Robby-Jenks). The last dish is a dessert, Ginger crème brulee, exotic fruits.

Read the full feature on Robby here:

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