sweet success: chelsea sugar gives public new treat - what dishes are used at paul dean's restaurant

A sand-
The Sugar Mountain, the size of the sand dunes, is so huge that the air tastes sweet and really has to be believed.
It's OK now.
Chelsea sugar mills in Birkenhead are open to the public today for the first time in decades.
Chelsea, in a joint venture with other baking brands Edmonds, has state-of-the-art tourist centers.
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Taste delicious food at the sugar Coffee restaurant by the Sea
Next to the children's playground, state-of-the-art interactive area, factory visits, and of course 30,000 tons of sweet raw sugar.
At New Zealand's 1980-year-old school, thousands of children travel to iconic pink buildings for social research and economic projects.
However, the health and safety hustle and bustle of early 1990 prevented the visit, and since then, the tide of the huge Sugar Mountain has only been enjoyed by the few people working in the factory.
The cafe and visitor center are open today for tours starting on Monday.
The public can see this huge excavator picking up 5 tons of raw sugar from a hill of 30,000 tons per scoop.
Bernard Duignan, managing director of New Zealand Sugar, said that the $7 million investment was facilitated by a proud New Zealand company that wanted to show its customers the conversion of large amounts of raw sugar into 140
"Baking is an important part of Kiwi culture and is a way to bring people together and socialize," Duignan said . ".
"People also want to see where their food comes from, which is also the purpose of the factory visit.
Duignan said the company is proud of the zero waste process, which uses every element of sugar.
"We don't have any waste," Duignan said . ".
"Even the remaining syrup can't extract anything else from it for feed.
"While Planning Chelsea Bay, duygan said there was some debate about whether to include a cafe.
"We were really happy that we did because the food for sugar was perfect.
It will make it a real destination.
"Sugar is made by well-
Well known restaurant owners Fran Maza and Alan Carson always own the Oakland restaurant Winona and on Friday I'm in love and hello friends and allies.
High Tea and Devon tea are endowed with modern flavor, and delicious dishes of French flavor are cleverly designed using fresh New Zealand produce and edible flowers.
Fran Mazar says design menus with traditional Kiwi baking and French cooking
An inspired pastry is a treat. A never-
Chelsea and Edmonds also make cooking and baking simple.
"We like to put everything together locally, from the menu to having the local glass hair dryer Luke Jacobs to make light colors," Mazza said . ".
Tourism, baking schools and interactive zones have been open to a number of schools since June and have been well received.
"Kids absolutely love everything, from making their own chocolate cookies in a specially built kitchen, to visiting the factory and finally tasting some products. " A theme-
Park-style trains keep visitors safe during the visit
The same is true for bright pink vests and helmets.
In the interactive area, a virtual course
The well-known baker Annabel White draws attention through the touch screen, but over the past decade, the collection of old shack lock furnaces, enamel pots and Edmunds cooking books
"We can put everything together because there is such a rich history to learn from," Brocklehurst said . ".
"We are very excited about everything here.
"Through the mature waves of Sichuan, the 180-degree sea view is just a icing on the cake.