London Cooking Project
1 Ethelburga Street
Indulge in a beautiful 4-course Italian supper cooked for you by Alice Staple from Alice's Kitchen and Dominique Goltinger, previously Bistro Bruno Loubet and Grain Store.
Alice Staple trained at Leith's School of Food and Wine in 1999 and has travelled and cooked her way around Italy since. It was here that she learned the importance of seasonality, the quality of the produce and the strength of flavours both of these provide.
Sourcing at farmer’s markets and focusing on seasonal ingredients, her organic, rustic presentation reflects and pays homage to the origins of the ingredients she chooses.
Immerse yourself in a night of real Italian cooking, bursting with fresh and seasonal flavours.
Glass of Prosecco on arrival
Crostini: walnut, pecorino, rocket / chicken liver / clam and tomato
Tortellini with prosciutto, ricotta and lemon zest with broad beans and courgette flowers
Salt baked sea trout with roasted tomato aioli, monksbeard, crushed jersey royals with tarragon and spring onion
Apricot tart with thyme flowers, Vin Santo gelato and toasted almonds