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Sven-Hanson Britt

January 2020

Sven’s cooking is inspired by the fields, pastures, gardens and woodlands of Melbourne Estate in South Derbyshire, where he is currently rearing and growing everything that will be served at his restaurant, Oxeye. His dishes are inspired by his time spent at restaurants such as Blue Hill Farm, Mugaritz, Michel Bras and The Ritz and bring together the traditions and craft of British farming and cooking with a beautiful Japanese kaiseki aesthetic. 

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