The inspiration

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I have been a professional chef for over twenty years, and to this day I still shake with excitment over the sight of a bunch of muddy carrots being pulled from the ground, basting a beautiful fillet seabass in foaming butter, carving a perfectly cooked rack of lamb, drizzling extra virgin olive oil over freshly baked focaccia or the taste of that first summer strawberry. 

The first question we ask ourselves when designing your menu is: What is in season, and what is going to taste absolutley amazing? Then it is a phone call to my suppliers who over the years i've been so lucky to get to know and trust. It's that personal touch that shines through in the food. 

 Why does this matter? The answer is simple: you will taste it. I promise.