We serve the people of Harborne. The city of Birmingham. Our guests are always at the forefront of what we do. Our food is modern British with an Italian accent, drawing inspiration from summer holidays in the south of Italy at our family farm, and the amazing training at Michelin-starred restaurant Simpsons where I worked under executive chef Luke Tipping. We keep it simple, focusing on what is in season. We are a restaurant that says very little. We prefer to let the ingredients and the cooking do the talking.
A lot of my food is about memory. Whether it be perfectly toasted bread, a beautifully cooked full English from my Grandad, or something a little more complex, it all comes back to the special times shared over great food. We aim to apply all our passion and love for food to every dish we create, never resting and always pushing to be the best we can be.