Search Results for: Potatoes
feeding the 5000 november 9, 2014, thessaloniki, greece organised a feeding the 5,000 by feedback in partnership with a range of organisations working to tackle food waste 5,000 meals were served to members of the public, sourced entirely from fresh, top quality surplus produce, including misshapen potatoes
feeding the 5000 november 9, 2014, thessaloniki, greece organised a feeding the 5,000 by feedback in partnership with a range of organisations working to tackle food waste 5,000 meals were served to members of the public, sourced entirely from fresh, top quality surplus produce, including misshapen potatoes...
https://www.eu-fusions.org/index.php/events/awareness-raising-events
cbd bitters no-alco cocktails no-alco negroni caleño, aecorn bitter, cardamom olive grove fizz aromatic bax botanics verbena, lemongrass & bubbly olive leaf soda a p e riti vo ml s a n dw ic h e s squash salad v/gf charred radicchio, pine nuts & whipped ricotta winter riviera bowl vg/gf grilled potatoes
, quinoa, carrots, beetroot, radish, avocado, olives, purple basil & beetroot pesto add feta , f laked chicken , f laked salmon side s fries & aioli v/gf char-grilled heritage potatoes gf anchovy & olives grilled hispi cabbage vg/gf chilli & oregano courgette ribbons v/gf lemon & parmesan r e d sw hit...
https://thehoxton.com/media/11057/albie-winter-allday-1702.pdf
no-alco cocktails aperitivo in sanremo ginish, aecorn aromatic & bitter orange olive grove fizz aromatic bax botanics verbena, lemongrass & bubbly olive leaf soda a p e riti vo ml s a n dw ic h e s squash salad v/gf charred radicchio, pine nuts & whipped ricotta winter riviera bowl vg/gf grilled potatoes
, quinoa, carrots, beetroot, radish, avocado, olives, purple basil & beetroot pesto add feta , f laked chicken , f laked salmon side s fries & aioli v/gf char-grilled heritage potatoes gf anchovy & olives grilled hispi cabbage vg/gf chilli & oregano courgette ribbons v/gf lemon & parmesan r e d sw hit...
https://thehoxton.com/media/10963/albie-winter-dinner-04-02-20.pdf