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		<title>Loop Di Lupo</title>
		<link>http://members.quintessentially.com/insider/2011/03/08/loop-di-lupo/</link>
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		<pubDate>Tue, 08 Mar 2011 16:53:59 +0000</pubDate>
		<dc:creator>Alex Larman</dc:creator>
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		<category><![CDATA[Food & Drink]]></category>
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		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Jacob Kenedy]]></category>
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		<description><![CDATA[<a href="http://www.quintessentially.com/insider/?attachment_id=24781" rel="attachment wp-att-24781"><img src="http://www.quintessentially.com/insider/uploads/2011/02/boccaDiLupo_thumb.jpg" alt="" title="boccaDiLupo_thumb" width="228" height="200" class="alignnone size-full wp-image-24781" /></a>
A dessert of sanguinaccio – chocolate mixed with pig’s blood – might sound revolting but in fact it tastes delicious, like the richest and most complex chocolate spread you’ve ever had.]]></description>
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		<title>Introducing Lily</title>
		<link>http://members.quintessentially.com/insider/2010/08/18/introducing-lily/</link>
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		<pubDate>Wed, 18 Aug 2010 14:48:31 +0000</pubDate>
		<dc:creator>Laura Tonkinson</dc:creator>
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		<guid isPermaLink="false">http://www.quintessentially.com/insider/?p=6801</guid>
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The name conjures up images of a woman about town - the cinematic cosmopolitan beauty, socialite, heiress and all-around stunner…  Welcome to Hong Kong, Lily.]]></description>
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		<title>A Spoonful of Sugar</title>
		<link>http://members.quintessentially.com/insider/2010/06/29/a-spoonful-of-sugar/</link>
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		<pubDate>Tue, 29 Jun 2010 14:08:45 +0000</pubDate>
		<dc:creator>Laura Tonkinson</dc:creator>
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		<category><![CDATA[tai koo shing]]></category>

		<guid isPermaLink="false">http://www.quintessentially.com/insider/?p=3044</guid>
		<description><![CDATA[<img class="alignnone size-full wp-image-3047" title="RS-Sugar_thumb" src="http://www.quintessentially.com/insider/uploads/2010/06/RS-Sugar_thumb.jpg" alt="RS-Sugar_thumb" width="228" height="200" />
The worker’s hive of Tai Koo Shing seems an unlikely contender in the battle for the best view of Hong Kong by night. But don’t be put off by the towering office blocks – ascend to the 32nd floor of the newly-opened East hotel and you’ll discover Sugar, a stylish and chilled out escape from the chaos of Central and Lan Kwai Fong.]]></description>
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		<title>Ronnie Scott&#8217;s celebrates 50 years of jazz</title>
		<link>http://members.quintessentially.com/insider/2009/11/12/ronnie-scotts-celebrates-50-years-of-jazz/</link>
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		<pubDate>Thu, 12 Nov 2009 10:24:36 +0000</pubDate>
		<dc:creator>Alex Larman</dc:creator>
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		<guid isPermaLink="false">http://www.quintessentially.com/insider/?p=971</guid>
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Ronnie Scott's is the most famous jazz club in London, if not the world, and it's celebrating its 50th anniversary this year. Whenever I've been there, there are lots of things that never fail to impress. ]]></description>
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		<title>Travelling up to Glenmorangie &#8211; Whisky Galore!</title>
		<link>http://members.quintessentially.com/insider/2009/10/30/travelling-up-to-glenmorangie-whisky-galore/</link>
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		<pubDate>Fri, 30 Oct 2009 11:54:13 +0000</pubDate>
		<dc:creator>Alex Larman</dc:creator>
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		<description><![CDATA[<img src="http://www.quintessentially.com/blog/uploads/2009/10/glenmorangie_thumb.jpg" alt="glenmorangie_thumb" title="glenmorangie_thumb" width="228" height="200" class="alignnone size-full wp-image-444" />
I was fortunate enough recently to head up to the Highlands of Scotland for a kind of whisky safari, concentrating on those two peaks of ‘the wee dram’, Glenmorangie and Ardbeg.]]></description>
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		<title>See Venice and die, go to the Met and live</title>
		<link>http://members.quintessentially.com/insider/2009/10/30/see-venice-and-die-go-to-the-met-and-live/</link>
		<comments>http://members.quintessentially.com/insider/2009/10/30/see-venice-and-die-go-to-the-met-and-live/#comments</comments>
		<pubDate>Fri, 30 Oct 2009 10:50:21 +0000</pubDate>
		<dc:creator>Alex Larman</dc:creator>
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		<guid isPermaLink="false">http://www.quintessentially.com/blog/?p=228</guid>
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It comes as a pleasure to head somewhere as ambitious and successful as the Met restaurant, where the chef, Corrado Fasolato, has used his El Bulli training to great effect.]]></description>
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