Out Produce in Use at The Argus Dining Room

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Here is our Executive Chef, David Willcocks at The Argus Dining Room using some of our Hampshire Downs lamb earlier this year.
In a recent interview David said:

“It’s a pleasure being able to work with such fresh ingredients direct from our farm, it is also great for skills like butchery. Here is our Head chef David Willcocks breaking down one of the rare Breed Hampshire Down Sheep from Brich Estate”

 

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