07/02/2026
Wild mushroom ravioli, celeriac veloute & black truffle
We could change what we do, we could cut costs, and out source what we do “in house”. It’s a shift and a choice society increasingly is making, and there is no judgment here - everyone is just trying to get by whether that’s a busy working parent needing a fast meal in the midweek rush. Or a restaurant struggling to make the balance sheet work. There is still something special about getting your food served, memories to be made, and all places and spaces to eat have their time and place in our book.
We are incredibly proud to have a kitchen team of chefs who have the skills to take the time to make everything they possibly can. Our kitchen still makes its own bread, its own stocks & sauces, does its own butchery, and yes we make all our pastas too… we think it makes us a bit different - we think people feel that and appreciate it in our food.
The reason why that’s hard nowadays is the time it takes, the dedication, the skill, and the ever increasing costs. Hospitality is not being prioritised at the moment, and that does make sense when you think, there are so many things that need support. However, we take the view that connection, sitting down and eating a meal together, breaking bread, that’s not something we should lose - and there is still room to celebrate that.
We will keep trying to do what we do, perhaps going against the grain of the times - but offering honest, handmade food. We promise every ravioli will still have been made with care, skill and attention, and made here.
