*We’re committed to growing our range of vegan-friendly dishes. However, we can’t claim official vegan certification as our kitchen doesn’t have a separate area for vegan preparation and cooking.

• First we wash and slice the Portobello mushrooms by hand. They are then coated in smoked paprika and a maple-flavoured syrup before being roasted.
• For the ragu we use garlic, onion, chopped chestnut and closed cup mushrooms and cook them until they have released all their moisture. Then we add a good glug of red wine and finish with tomato and herbs.
• The wholewheat spaghetti is prepared just like you would at home, in boiling water. But it’s underdone, ensuring the texture is perfect when you cook it.