For this menu, Giuseppe and Head Chef Baldo have taken inspiration from Southern Italian regions, which are now bursting with Mediterranean flavours of the season.

We have sourced some wonderful ingredients: buffalo mozzarella and scamorza from Campania, cacio ricotta, burrata and stracciatella from Puglia, as well as vegetables such as purple aubergine, peppers, plum and cherry tomatoes from Sicily.

There are also some great local ingredients: samphire from Devon, fresh seafood from Cornwall, pink fir potatoes from Carrolls Potatoes in Northumberland and organic meats from the Rhug Estate in Wales.

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June 23, 2012