As the season changes from summer into autumn it can be hard enough deciding whether to wear flip flops or wooly socks, let alone knowing what to eat and drink. Simon Wilder discusses the best wine to ease the transition between seasons.
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Our first event saw Graham Hornigold, Executive Pastry Chef of the Hakkasan Group work together with Daniel Pearse, Head Pastry Chef of Hakkasan London, and Juan Pablo Colubri, Pastry Sous Chef at Hakkasan Group to create four amazing desserts and pass on some unique hints and tips to the group.
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