{"version":"1.0","provider_name":"Tilda Food Service","provider_url":"https:\/\/www.tilda.com\/foodservice","author_name":"sukhpreet","author_url":"https:\/\/www.tilda.com\/foodservice\/blog\/author\/sukhpreet\/","title":"HEAR FROM THE CHEFS AND STUDENTS OF BRISTOL","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"mutLnHppVE\"><a href=\"https:\/\/www.tilda.com\/foodservice\/blog\/campaigns\/hear-from-the-chefs-and-students-of-bristol\/\">HEAR FROM THE CHEFS AND STUDENTS OF BRISTOL<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.tilda.com\/foodservice\/blog\/campaigns\/hear-from-the-chefs-and-students-of-bristol\/embed\/#?secret=mutLnHppVE\" width=\"600\" height=\"338\" title=\"&#8220;HEAR FROM THE CHEFS AND STUDENTS OF BRISTOL&#8221; &#8212; Tilda Food Service\" data-secret=\"mutLnHppVE\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.tilda.com\/foodservice\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/tildaricelive.s3.eu-central-1.amazonaws.com\/wp-content\/uploads\/sites\/2\/2024\/08\/11112231\/Streetfoodtakeover-Banner-resized2.jpg","thumbnail_width":1220,"thumbnail_height":661,"description":"Discover the Street Food Takeover at Bristol University featuring Tilda Easy Cook Basmati rice. Explore innovative recipes that blend new tastes with familiar flavours, crafted by Tilda Foodservice and Head Chef Tom. Get inspired with full recipes and hear from the chef and students to learn why Tilda Easy Cook Basmati is the top choice for quality, versatility and profitability."}