–Cheddar, White Onion and Cider velouté with wild garlic tapenade–
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–Wild garlic, nettle and chorizo soup with Butter beans, toasted sourdough and Barber's cheddar–
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–Fresh Corn and Barber`s Mature Cheddar Soup, Truffle and Popcorn. Recipe by Rick Bartram at The Intercontinental Shanghai Hongqiao NECC–
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