Hospitality

Theatre Cooking, where your culinary creativity can be expressed!

At lunch, dinner and brunch on certain days there is a smoking wok, with a chef at the ready to cook your chosen ingredients from that day’s freshest selection of ingredients. You can add as many – or as few! – spices and chillies that you desire.

Only the freshest ingredients are used for YOUR stir-fry!

At breakfast it is all changed to a twin-pan eggs-to-order station. Our cook is ready to prepare omelettes, scrambled eggs, fried eggs … if it can be cooked with eggs we can do it!


Link to this page: http://www.richmond.ac.uk/s/201.aspx

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Louise Friman Varre
Louise Friman Varre,
Sweden / Norway

BA Communications

Marketing Manager (Worldwide) and Sales Manager (China and Asia Pacific), Phytis Medical Devices GMBH. Germany

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