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| 23042008 |
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If I were a Chef, all menus would be designed to the least leave diners feeling satisfied and well, there will be no battery eggs, no battery chickens, no hydrogenated fats, no Arial, no pastiche, no artifical colouring and flavouring. Satisfied and well diners leave restaurants with a smile, radiate pleasure, display kindness, brighten another persons day – enhance lives. |
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