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	<description>matters of taste.</description>
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		<title>The World&#8217;s 50 Best</title>
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		<pubDate>Fri, 10 May 2013 21:56:26 +0000</pubDate>
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		<description><![CDATA[We were honored to host San Pellegrino&#8217;s &#8220;The World&#8217;s 50 Best Chef Luncheon&#8221; following the Award&#8217;s ceremony. Our London chefs rubbed elbows with winners, including the brothers behind the #1 restaurant, El Celler de Can Roca in Girona, Spain: Executive <a href="http://ingredientblog.com/the-worlds-50-best/">[...]</a>]]></description>
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		<title>The Lab</title>
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		<pubDate>Fri, 03 May 2013 22:36:28 +0000</pubDate>
		<dc:creator>the culinary team</dc:creator>
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		<description><![CDATA[SUSHISAMBA London Bar Manager Richard Woods held a tutorial on the Tonka Bean Old-Fashioned (Plantation Barbados 5 year infused with the powerful spice of tonka beans from the kumaru tree in South America, finished with star anise and Benedictine) in <a href="http://ingredientblog.com/the-lab/">[...]</a>]]></description>
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		<title>luxe lunch</title>
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		<pubDate>Thu, 18 Apr 2013 17:41:24 +0000</pubDate>
		<dc:creator>the culinary team</dc:creator>
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		<description><![CDATA[SUSHISAMBA London Executive Chef Cláudio Cardoso&#8217;s lunch special &#8211; Lobster Tempura with truffle and yuzu coconut sauce &#8211; is enough to work up any appetite.]]></description>
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