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
Owen Morrice

Owen Morrice

Head Chef

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

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