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Wahaca founder Thomasina Miers and The Sunday Times writer Lucas Hollweg have collaborated with Oliver Lesnik, head chef of Great Taste at The Cadogan, to come up with a set menu that
showcases the star ingredients of the season.
In keeping with the restaurant’s concept, Miers and Hollweg have chosen their ingredients from gold star winners at the Great Taste Awards. Signature dishes include ravioli of tender rabbit served
with wilted lettuce, pollock baked in salt dough, and Thomasina’s delectable chocolate and chilli cake.
The menu costs £18 for one course, £23 for two courses, and £28 for three courses and will be available throughout June.
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