William Rose Butchers
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Beetroot, baked, dehydrated and poached in beetroot juice and dill pickle brine. Dried dill pickle and a blob of beach rosehip paste. Draining the buttermilk from a batch of freshly churned cultured butter. Pannaged pork belly from the New Forest, dry-aged for three weeks by The Butchery Ltd. Cured rainbow trout, roe, chervil roots and leaves and butter. Barbecued leek, fermented and roasted mushroom paste, and salad of black mustard, pickled ramson buds and tarragon. BLANCH and SHOCK at ARTICHOKE MEWS.
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My particular favourite is the Cocoa Chocolate Orange Nakd. And 1 tsp Hot Water. I emptied the mashed dates into 20g Cocoa Powder. Which gave me the texture I was looking for.
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Traditional Free-range and Organic Meat, Poultry and Game. Open Monday to Saturday 08.00 - 17.30. Call us on 020 8693 9191. Call us on 020 8693 9191. Call us on 020 8693 9191. Call us on 020 8693 9191. T William Rose we specialise in bringing our customers premium quality organic and free range meat, poultry and game. We source from suppliers with the highest standards of welfare from across the UK. We look forward to seeing you in person soon! Dave, Jan and all the staff. T 020 8693 9191.PARSED CONTENT
The web page states the following, "Traditional Free-range and Organic Meat, Poultry and Game." I viewed that the web site also stated " Open Monday to Saturday 08." They also said " Call us on 020 8693 9191. Call us on 020 8693 9191. Call us on 020 8693 9191. Call us on 020 8693 9191. T William Rose we specialise in bringing our customers premium quality organic and free range meat, poultry and game. We source from suppliers with the highest standards of welfare from across the UK. We look forward to seeing you in person soon! Dave, Jan and all the staff."SEE SUBSEQUENT BUSINESSES
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