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Photo Matthew Donaldson 2021
This is a simple, elegant Box Set Menu, with regional dishes. 

Bitter salad leaves with Grumolo, Tardivo, and Radicchio from Treviso, and braised whole artichokes from Rome; Pugliese orecchiette with black olives and cime di rapa; Tuscan potatoes 'al forno'.
And a dense chocolate cake that is pressed down under a stack of plates from The River Cafe
At its centrepiece is a free-range, spatchcocked chicken—marinated in lemon juice, olive oil and winter herbs. The even thickness of the meat lets it thoroughly absorb the marinade, making it quick and easy to cook with a dark, crispy skin and juicy interior. As it is boneless, it’s easy and dramatic to carve at the table.

Elegant and simple.

Walnut Salad
Bitter salad leaves with Grumolo, Tardivo, and Radicchio from Treviso, sweetened with wood-roasted fresh walnuts and Robiola di Roccaverano dressing.

Orecchiette with Cime di Rapa and Black Olive Sauce 
Pugliese sauce with orecchiette.
Spatchcocked Chicken
The chickens are marinated with lemon zest, oregano, thyme and black pepper. For grilling or roasting.
Cannellini Beans
Cooked with sage and our River Cafe Cappezzana olive oil
Italian Spinach
Gently braised with garlic and Tuscan olive oil.

Potatoes 'al forno'
Pressed Chocolate Cake
This rich, dark chocolate cake is served with crème fraîche.

Beechwood Carving Board
Designed by David Mellor, this carving board will hold your meat and collect any juices. 
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