Acorn House
Chef Arthur Potts Dawson reinvents English classics like a Cornish crab risotto and an artichoke-and-pancetta salad in the open kitchen of his white-walled restaurant.
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From Travel + Leisure, Nov 2008
“Where to go, stay and eat in three European cities, while staying environmentally conscious....” MORE>>
Last updated November 2008 lastArticle = 11/2008 and lastAward =
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