Squid ink fagotini stuffed with wild garlic and smoked mozarealla, steamed cockles, monks beard and a saffron and shellfish sauce.

Squid ink fagotini stuffed with wild garlic and smoked mozarealla, steamed cockles, monks beard and a saffron and shellfish sauce.
Owen Morrice

Owen Morrice

Head Chef 29th March 2019

Squid ink fagotini stuffed with wild garlic and smoked mozarealla, steamed cockles, monks beard and a saffron and shellfish sauce.