The history of Risotto dates back to the 14th century, in a region north of Milan. But it’s not surprising that it has remained an important part of Italian food culture for so long.

To make a great classic risotto you need onion, garlic, wine, a good quality olive oil, rice and a lot of patience. If done correctly, you will end up with the desired creamy, comforting, and palatable texture the dish is renowned for.

We took this classic recipe and fortified it with the earthy aromas of beetroots. We further elevated the profile of the dish by adding the the wild flavour of fresh thyme and rosemary.

This is a very simple, pleasant and naturally vegan dish, taking it’s inspiration in Korean cuisine.

The korean way of cooking is largely based on steamed or cooked short grain rice and vegetables. It is very characteristic of the cuisine to serve few smaller dishes over a sharing table. Undeniably noticeable is a strong presence of pickled and fermented flavours, mixed with sweet contrasting notes.

In this dish we married aubergine and mushrooms, coating them in sticky treacly and slightly sour glaze, served over white rice to soothe the palate.

In order for pasta to be called tagliatelle, these ribbons have to have a particular width (normally 6-8mm wide).

Tagliatelle is traditionally eaten accompanied by ‘bolognese’ sauce is referred to as ‘ragu’. Tagliatelle has a slightly tougher texture than rest of the pastas and pairs well with creamy sauces.

We created our home style versiono of it – what we think perfect tagliatelle should look like. The pasta and curly kale are coated in a soft and creamy cashew-based sauce. The sharp flavour of beer yeast with the addition of sweet paprika add the tones of complexity to this simple yet delicious dish.

The evolution of corn (or maize) dates back 9,000 years and has been a staple of the Americas for Centuries.

Originating in Southern Carolina and the coast of the Georgia, this dish is traditionally served with shrimps or catfish .

Our version is with another creole staple – beans. This dish combines creamy polenta, the acidity of fresh tomatoes, the complex flavour of cajun spice and the bite of white beans. It is a recipe to feed your hunger and your soul – just as soul food should do!