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Raviolo of scallop and prawn with herbs, lemon zest, spring onions and butter
Elegant, luxurious and utterly delicious.
Hand-cut pappardelle with a ragout of aged Hereford beef shin and red wine
Slow cooked, deeply flavoured and wonderfully comforting.
Asparagus, spinach and ricotta pansotti with mint, pecorino and butter
Elegant, luxurious little parcels of spring.
Bucatini with spring vegetable and almond bolognese
A fantastic spring dish with bundles of flavour.
Paccheri with wild garlic leaf, pine nuts, parmesan and olive oil
The greatest pesto of all, paired with one of the greatest pasta shapes.
Strozzapreti with black winter truffles, butter and parmesan
Phil Howard’s signature dish and the ultimate in pasta luxury
Reginette with purple sprouting broccoli, anchovy, chilli and garlic
A brilliant mix of vibrant flavours backed up by a punch of chilli.
Spaghetti with smoked bacon, white wine, pecorino and cream
Sunny summer comfort in deepest darkest winter.