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Claude Bosi moved Hibiscus to London from Ludlow four years ago and his intense focus has paid increasing dividends with discerning diners. Bosi's dishes tread the fine line between classic and modern. He is not interested in bizarre flavour combinations or hi-tech methods that change the intrinsic nature of ingredients, but instead focuses on originality and flair. The result is a restaurant that stands proud among its peers not only in the UK, but across the globe.
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