The young learners working the kitchen at Hoxton’s OKN1 could teach seasoned pros a thing or two, says Jay Rayner
There is a salad of hot smoked salmon and baby gem, with lightly charred corn kernels, dressed with the glint of pomegranate seeds and a bold vinaigrette. We follow that with two dishes nicked wholesale from the menu at: moules marinère and a chicken Kiev. Some of you will now be dreaming of simpler times when there were three TV channels. Others may think it all sounds a little too basic.
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