This time of year, we typically celebrate the sun-drenched produce of Italy—basil from Liguria, tomatoes from Campania, melon from Sicily. But then, like a summer surprise, golden girolles start to arrive from the Scottish woodlands. While most wild mushrooms come into season in the autumn, girolles emerge early. A kind of chanterelle, they are sweet and meaty, with a delicate peppery quality. We cook them in butter and thyme and toss with fresh tagliatelle for an indulgent summer pasta. You can also order the girolles on their own, sautéed in olive oil, to be added to risotto or bruschetta
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Wood-roasted Split Langoustines with Wild Oregano and Lemon
Tagliarelle, Summer Girolles, Thyme and Butter
Chargrilled Leg of Lamb, Wood-roasted Aubergine and Cannellini Beans
Wood-roasted Dover Sole with Summer Leaves and Summer Peas Sott'olio
River Cafe Ice Cream Selection