What’s on
A handful of events each season, each one a single sitting with a set menu. They fill from the mailing list first, so if a date matters to you, RSVP rather than hoping.
RSVPs come through the normal booking form with the night already selected. We confirm by email within a day.
Winemaker dinner
Five courses against eight glasses, walking from the volcanic reds of Sicily up to Nebbiolo in Piedmont. Marco cooks, and the importer who sold us our first case talks between courses.
£95 per person, wine included
Sunday supper
One menu, one seating, and every table in the room pushed into a single line down the middle. You will be sitting next to someone you did not arrive with. That is the entire idea.
£48 per person
Hands-on, Thursday afternoon
Three hours on dough before the room opens for dinner. You will make orecchiette and tagliatelle by hand, eat what you made, and take the rest of the dough home with the recipe card.
£65 per person, apron and dough to take home
Seasonal menu
Alba white truffle for as long as the season holds, shaved at the table over five courses. The price moves with the market, so we confirm it by email the week before rather than guessing now.
Market price, confirmed one week ahead
We take private hire on Mondays, when we would otherwise be closed. Twelve to fifty guests, one menu, one bill.
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