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Category Archives: Ferdies Food Lab
Ferdies Food Lab at the London Cooking Project
After arriving at the London Cooking Project and receiving a pleasant welcome from Chef Simon Fernandez, even whilst he was prepping for dinner, and a welcome glass of prosecco, we got an equally warm greeting from Kimberly who explained about … Continue reading →
Posted in Argentinian, Battersea Park, chillies, chocolate, Cuban, England, Ferdies Food Lab, fusion cuisine, Global inspirations, Lamb, London, London Cooking Project, menus and prices, Persian, Portugese, Salmon, Simon Fernandez, Simon Fernandez - Ferdies Food Lab, Spanish, supperclub, The Tabl - Social Media, use of modern ingredients, Veal
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Tagged @ferdiesfoodlab, @Kimberlybhurd, @LDNCooking, @PalomaKara, @TazzGault, @theTabl, afghan, almond, almonds, apricot, Battersea, bread, breadcrumbs, california, cardamom, cardamon, cauliflower, Chef, cherry, chilli, chillies, Chocolate, cocoa, cube-abs, cucumber, dinner, Ferdies Food Lab, garlic, hot, Lamb, lime, London, London Cooking Project, melon, pot shot, purple, rack, roast, rose veal, Salmon, sauce, sauce verde, Simon Fernandez, sorbet, sour, spaghetti, spicy, supper club, supperclub, tart, The Tabl, treacle tart, veal
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