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The philosophy behind the Slow Food & Living market and brunch means that there is a sense of community, history and an individual story, and delicious, ethically produced goods.
Brunch starts with cured Loch Duart salmon, carefully arranged under green leaves and crème fraîche. Simple but delicious.
The menu, by Ollie Dabbous, is ingredient-led with simple, seasonal dishes and accents of France.
