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Created byA chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
A type of bread made with a fermented starter, highlighted as being made in-house at Aizle.
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A former fine dining restaurant in Edinburgh, Scotland, known for its innovative 'guided tasting experience' and emphasis on in-house made ingredients. It was part of the Aizle Hospitality Group...
Created byA chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
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