Monthly Archives: March 2014

risotto remix


How do we revamp one of Italy’s most beloved classic dishes? Instead of arborio rice, we use quinoa. Our quinotto andino is topped with sautéed wild mushrooms, manchego cheese and truffle oil!

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that’s some pig

suckling pig

Chef Claudio’s special entrée is a thing of beauty. This dish is comprised of suckling pig, orange sections and kabocha purée!

Posted in London | Leave a comment