About
I consider my self a foodie, self-taught chef with a real passion for the Sunday's roast and desserts. As every passion I cultivate in my life is good to keep it exciting I decide I will concentrate in learn how to make THE BEST roast in town. That's why I decide to use only high quality meat, free range chicken and pork and the best topside beef, come all the way from London. AND vegetarian, vegan , pescatarian are welcome as I do have choices for everyone.
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