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Alistair Pringle
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Alistair Pringle
From £33.50/head
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Oxford School of Hospitality, Ritz-Carlton in Barcelona, two years in contract catering and fine dining, freelance private chef and events.
BBQ’d Mackerel with za’atar aubergines & pearl barley salad
The ultimate summer dish, a beautiful fillet of mackerel cooked with crispy skin from the BBQ served one top of a light, energy filled salad. Perfect for lunch or dinner!
Salad
Main course
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