Main blog post image

Wake Up and Smell the Truffles

October 31st, 2016

Autumn brings with it the anticipated and prized white truffle. A culinary delicacy and one of the most valuable foods, white truffles are a type of fungi that grow underground near to certain types of trees. They’re hunted by pigs or dogs and are dug for, just like buried treasure. We will be savouring the white truffle this November as Head Chef, Emanuele gives diners the option to add a touch of class to their food. Choose whatever you want from the menu – be it pasta, risotto, salad, a meat option or a bowl of fries and decide whether you’d like to add shaved white truffle and how much.

Main blog post image

Porcini Season at Caffe Vivo

August 31st, 2016

The Italians have a bit of a love affair with Porcini mushrooms, also known as Ceps, so it’s no surprise that Head Chef Emanuele Lattanzi is a big fan of Porcini season! They’re meaty mushrooms with an earthy and somewhat nutty character – a woodland flavour some might say. They complement foods with bold flavours but are equally at home in a simple soup or risotto. In season from now until November, they’re a delicious addition to Italian cuisine so expect to see them on both our a la Carte and Fixed Price Menu this month.

default image

An Italian Favourite

May 3rd, 2016

Throughout May, you can enjoy Sirloin Steak Tagliata for two and a bottle of Primitivo del Salento, Itynera, Puglia 2009 for £55.

Available Monday – Friday 12-10pm and Saturday 12-4pm.

Please quote ‘Tagliata’ when booking.

Offer valid from Sunday 1st May to Tuesday 31st April.

Main blog post image

Birra Toz – Friulian Craft Beer

April 8th, 2013

We are thrilled to introduce Birra Toz and Toz Easy as our new house beers.

Unpastuerised and unfiltered, these Italian artisan craft beers are brewed in Friuli especially for the young at heart.

Toz is a top fermented pale ale with delicate fruit and citrus aromas; at 4.8% abv a perfect match for our food.

Easy is a 4% abv pale ale with herbal aromas from freshly harvested barley and almost tobacco like spices. A real thirst quencher.




default image

Bang in Season – English Asparagus

June 7th, 2012

English asparagus is bang in season right now so Terry Laybourne tells us how to handle this fantastic vegetable.

To others it’s frustrating, but to me, the fact that English asparagus is only available for a few precious weeks each year adds to its attraction.  It reminds us that seasons are there for a purpose.  You should never find asparagus on a menu outside of its spring growing months.  Seasons are there to be respected.  Purists argue that asparagus should be eaten within one hour of cutting (a bit extreme; three days is fine).  Like garden peas, that sublime sweetness ticks away with every minute.

As a kid, asparagus never entered our house.  Even as a young chef, the closest I got to it was Jolly Green Giant tins of strange-looking vegetables.  (That being said, tinned asparagus has its uses.  It’s not unusual for me to make asparagus soup out of the ‘sprue’–thin, straggly or immature pieces–and bulk it out with a few tins.)

It was only when I got a placement at the Hotel Bellevue in Baden- Baden in Germany that I began to appreciate asparagus.  I arrived just before Easter. Within days the whole town had exploded into Spargelzeit, the Festival of Asparagus.  It was everywhere, on market stalls, in shopping bags, on every restaurant menu.  This was the real deal.  I became so caught up in this asparagus whirl that I went out and bought a fancy, expensive asparagus peeler, which I still have to this day.

Peeling asparagus is a perennial debate.  It’s a question of size and quality.  I peel if I’m serving them in the restaurant, but not when eating at home.  If you are troubled by it, try this little test.  If a bit of the outer skin comes away easily with your thumbnail, you might want to peel them.

There are two varieties of asparagus (three, if you want to be pedantic, but the third is merely a difference in growing technique): green and white.  The growing tips of white asparagus are trenched every day–kept under the soil–to keep them blanched. It is big, bland and common in mainland Europe.  The green is what we grow in Britain.  To my mind, it’s sweeter, more subtle and has greater depth of flavour–particularly when grown in the north, which I put down to the colder climate necessitating a more leisurely growth.

Fresh asparagus should be firm, glossy, and springy.  When pressed gently with your thumbnail, a little moisture, the sap, should rise to the surface.  Deciding where to trim is easy:  bend it, and where it snaps is the point at which to cut.

Cooking asparagus is dead easy too.  Far too much nonsense is talked about using fancy tall pans with perforated inserts. All you need is a large pan with lots of salted water, about 20 grams per litre.  Thoroughly wash the asparagus to remove any grains of dirt that might be caught in the tight buds of the tips.  Bind equal-sized spears with fine string into bundles, to keep the spears intact and to keep cooking times the same, and plunge them into the boiling water.

Don’t pack the bundles in too tight; they need the luxury of lots of water.  Stuffing the pan causes the water temperature to drop dramatically and you will lose vital vitamins and nutrients through the longer cooking time.  This, incidentally, is true of all green vegetables.   Cover the pan and surface of the water with a clean, damp tea towel to ensure all the bundles stay submerged.  After 3 to 4 minutes, squeeze the base end of a spear to test for tenderness.

What about chargrilling, I hear you say.  When blackened vegetables were all the rage on fashionable menus in the late ‘90s, I turned up my nose at it.  A silly fad, I thought, with no taste benefits.  I hold my hands up; I was wrong.  Chargrilling is great.  Drizzled with olive oil and a generous scattering of sea salt, you get that fantastic contrast between the crunchy bitterness of the caramelized skin and the tender sweetness inside.  But be warned; it’s easy to get carried away and overcook them.

Asparagus is good in an omelette, great in quiche and fantastic in risotto.  Use the peelings and trimmings for the risotto stock, add the tips right at the end and go steady on the cheese.  At home, we often have asparagus with potato gnocchi, browned sage butter and Parmesan.

But the finest way to eat asparagus is to lift them straight out of the pan onto a plate.  Squeeze a wedge of lemon over them, sprinkle with sea salt, pick up with your fingers and dip into a pot of melted butter.  There’s something almost decadent and definitely sensual about eating asparagus in this way.


To prepare ahead:  drain the cooked asparagus, plunge under cold water, dry and lay on a plate covered with a cloth.  To re-heat, place them in a single layer in a large, flat saucepan with a scant 3 or 4 tablespoons of water.  Add a knob of butter, pinch of salt and pinch of sugar.  Boil  for 3 minutes or until most of the liquid has evaporated and the asparagus is glossy and coated with a buttery emulsion.

Great with: Butter, chervil, cured ham, crabmeat, eggs, fried breadcrumbs, hollandaise sauce, lemon, mushrooms (any sort but particularly morels), olive oil (extra virgin), Parmesan cheese, sea salt

Latest Entries

Marvelous Mallard

January 3rd, 2017

Bring Out The Big Guns

November 29th, 2016

Wake Up and Smell the Truffles

October 31st, 2016

Keep in touch