In tune with the season we are changing the menu, bidding farewell to the broad beans, peas and samphire no longer at their best, and introducing the wonderful borlotti beans, artichokes mushrooms and fresh figs.

We are taking full advantage of the wonderful Sicilian vegetables: plum tomatoes, round purple aubergine and Romano peppers, and Puglian cheeses such as stracciatella, the creamy mozzarella, scamorza and cacio ricotta, a hard cheese for grating.

We still source our organic meats from the Rhug Estate in Wales, and potatoes from Lucy of Carroll's Heritage Potatoes. Our fishmonger in Cornwall sources the freshest mackerel, sea bass and cod from daily boats.

The inspiration for this menu is mainly Sicily and Puglia, and with Head Chef Baldo and Giuseppe both from Southern Italy, influences from those regions are inevitable.


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August 30, 2012