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Squirrel ragu and pigeon kebabs spice up London eatery’s sustainability focus

Founders see foraged ingredients as a smart business move, and not only because they do not see the cost of it going up by much

04 August 2022 - 21:16 By Conrad Quilty-Harper

In the corner of a high-end department store in one of London’s wealthiest suburbs, a restaurant offers yesterday’s fish-and-bread scraps...

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