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II2013-08-21T22:31:35+00:00monthlyhttps://theboywhoatetheworld.com/2013/04/07/upstairs-at-the-ten-bells-escalating-spitalfields-cuisine-to-new-heights/https://theboywhoatetheworld.com/wp-content/uploads/2013/04/yorkshire-rhubarb-with-buttermilk-mousse-and-milk-chips.jpgYorkshire Rhubarb with Buttermilk Mousse and Milk Chipshttps://theboywhoatetheworld.com/wp-content/uploads/2013/04/lemon-sole-with-buckwheat-crepe-leeks-and-monks-beard.jpgLemon Sole with Buckwheat crepe Leeks and Monks beardhttps://theboywhoatetheworld.com/wp-content/uploads/2013/04/braised-ox-cheek.jpgBraised Ox Cheekhttps://theboywhoatetheworld.com/wp-content/uploads/2013/04/smoked-mackerel-tartare.jpgSmoked Mackerel Tartarehttps://theboywhoatetheworld.com/wp-content/uploads/2013/04/sauteed-venison-with-la-ratte-potatoes-and-wild-gar.jpgSauteed Venison with La Ratte Potatoes and Wild Garhttps://theboywhoatetheworld.com/wp-content/uploads/2013/04/buttermilk-fried-chicken1.jpgButtermilk Fried 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