All our classic Italian breads are made using authentic recipes, hand-shaped and baked daily at our in-house bakery.
Classic Italian antipasti made using only the finest produce from artisan producers.
We are committed to using the finest produce, seasonal where possible, when making our salads we always use the freshest possible ingredients.
We follow traditional methods when it comes to making our pizza, similar to the techniques used in Naples, it's birthplace. Made from low rising dough, hand stretched and baked in our wood burning oven to form the perfect crust.
Liguori pasta was the first in Italy to be awarded the prestigious IGP status (Protected Geographical Indication). The semolina dough is drawn through bronze dies that enhances the marriage with our sauces to create the perfect pasta dishes.
At the heart of our menu is our wood burning oven, we only use sustainable wood from the English countryside. It's natural, with no additives and imparts the most amazing flavour and aromas to our food.
Our hand-filled pastas are artisan made in-house by Marcello Ghiretti using premium quality Neapolitan '00' flour, fine semolina, free range eggs, olive oil & sea salt.
Our risotto is made from 100% finest Arborio rice from Lombaria, Italy. Enjoy.
We've developed strong partnerships with small independent family run suppliers, like Chapman's of Rye on the south coast of England, to ensure we get the best fish direct from their boats.
Aged 28 days. Native grass fed. Leaner than grain fed with a fuller, beefier flavour, high in essential omega 3 & 6.
Aged 35 days. Native British breeds dry aged up to 35 days with Himalayan salt - Ideal for sharing. House cut chips, choice of sauce.
We have carefully chosen our dishes using fresh produce, where possible we source local and authentic Italian seasonal ingredients.
Passionate about provenance, our team of skilled butchers source the very best meat & poultry, fully traceable back to the farm. It's this attention to detail that makes it some of the finest you will ever taste.