We have a great relationship with our suppliers; along with the Cornish seasonal produce we buy, we also source specialist ingredients from Italy. This morning we received a delivery of agretti from La Credenza.
Also known as Monk’s Beard, agretti is a succulent, similar to samphire with a slightly salty, grassy, mineral flavour. It is a fantastic accompaniment to fish and seafood. We’re serving it today on our Chef’s Selection menu in a dish with campanelle, crab, lemon, chilli and pangrattato.
Campanelle is a bell-shaped pasta with ruffled edges. Our chefs have made both black and white pasta today. The black pasta gets its colour from the addition of squid ink to the dough.
Part of the service you can expect to receive from our friendly and knowledgeable front of house team, is for them talk you through the Italian ingredients we use and help you choose dishes you’ll enjoy the most, from our daily changing menu.