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Chapter 1
Noble Rot
We visit one of Wellington’s few wine bars to talk about what it takes to raise the profile of New Zealand’s wines.
8 minutes
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15
Chapter 2
Marylebone Food Festival
Peter Gordon of The Providores and Tapa Room, Aaron Ashmore from Clarette and Nicolas Pasquier from Roux at The Landau on why everyone is winning if restaurants and chefs collaborate.
10 minutes
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Chapter 3
Inigo
Business lessons from London’s new sushi hand-roll restaurant that has had a design focus from the very beginning.
7 minutes
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