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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.
Short-cut bucatini with new season’s Ligurian basil and melted Datterini tomatoes
A summer classic for good reason
Linguine with brown shrimps, spring onions, cayenne and citrus zest
Potted shrimps – Italian style
Agnolotti of pumpkin and chestnut with brown butter, capers and sage
An all time classic combo of autumnal flavours.
Linguine with brown shrimps, spring onions, cayenne and citrus zest
Potted shrimps – Italian style
Pici cacio e pepe
Creamy, cheesy, peppery and dreamy
Strozzapreti with black winter truffles, butter and parmesan
Phil Howard’s signature dish and the ultimate in pasta luxury
Tagliatelle with chicken stock, tarragon, farmhouse butter, lemon zest and parmesan
Silky tagliatelle with a simple yet delicious chicken stock and tarragon butter sauce.
Spaghetti carbonara
This beautifully balanced dish is a joy to eat.
