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Pansotti Of Green

Pansotti with winter greens, ricotta and a smashed walnut sauce

A classic – deep greens and the wonderful earthiness of walnuts.

Pansotti with Asparagus

Bucatini with root vegetables, chestnut bolognese and yeasted nut pesto

Wonderful mellow autumnal flavours

Pansotti Of Green

Raviolo of oxtail and field mushrooms with savoury onions and red wine

A magnificent, rich, decadent and elegant dish.

Pansotti with Asparagus

Gnocchetti with preserved late summer tomatoes, mascarpone and basil

A taste of summer in the depths of winter.

Buckwheat venison

Pappardelle with chicken livers, red wine, shallots, bacon and smoked crumbs

Simple, wonderfully textural and packing a mighty punch.

Truffle Strozzapreti

Strozzapreti with black winter truffles, butter and parmesan

Phil Howard’s signature dish and the ultimate in pasta luxury

Pici

Fusilli with octopus, red onion, garlic, fennel, orange zest and chilli

Fragrant, fresh and full of the brine of the sea.

Pansotti with Asparagus

Rigatoni with a ragout of wild boar, bacon, celeriac, cider and apple

An intensely flavoured dish with a deeply delicious seasonal ragout.

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