Mark Richmond

We travelled along the winding roads of the Sorrento Peninsula, overlooking the crystal blue waters of the Mediterranean with Mount Vesuvius ever present in the background. As we headed towards the La Taverna del Capitano in the Marina del Cantone we made a stop at a specialised artisan producer of regional cheeses, meats and wines. The chef turn owner supplies to many of the local Michelin starred restaurants in the area, which has the highest concentration of Michelin starred restaurants anywhere in the world.

Sorrento Peninsula

The owner allowed us to try many of his amazing products but the highlight was this very rare 24 month aged “Monk” Provolone cheese that is only produced between May and June. The owner explained that there was only one producer and two small delicatessens that buy and sell to high profile chefs all over Italy.

Read more
Posted by Mark Richmond on 07 April 2015
News & Blogs

We’ve been collecting Easter eggs for the past few weeks in store that have been donated by kind-hearted customers and colleagues.

Easter egg drop in store

The eggs really are appreciated by the people they go to – as our Commnity Life Champions have been finding out. They’ve been busy delivering them to local charities and good causes in their community.

Read more
Posted in News & Blogs on 02 April 2015
Mark Richmond

We arrived by train to the ancient city of Naples (the second largest in Italy) and were met by local pasta producer, Di Martinio. Giuseppe began by giving us tour of the city and explained the rich culture of Naples and how it was layered by many influences from Spanish, Greek, French and Swiss.

Sorbilio Pizzeria

As we walked through the narrow streets in the historical centre, it was clear that this was a very different city to that of Rome. The city was a vibrant place, full of energy and life, with a heavy student population.

Our plan today was to look at the pizzerias for which Naples is famous for. There are five pizzerias that have changed the face of pizza and have become superstars of Napoli. They are:

Read more
Posted by Mark Richmond on 02 April 2015
Mark Richmond

We arrived by train into Italy’s capital city late evening and headed straight out to a traditional trattoria in Rome’s historical centre. The trattoria was already very busy with locals enjoying their dinner, but as if by fate only 1 table for 2 was available. Fantastic!

Cucina Romana

We ordered two authentic Roman pasta dishes to begin, followed by two of the local specials. The traditional “carbonara” was a simple but superb dish of egg, cured pigs jowl (Guanciale)and Pecorino cheese – the secret here being “less is more”. The same could be said about the “cacio e pepe” which was pasta coated in sauce made just with the cooking water from the pasta, pecorino and black pepper, no need for cream here as the emulsified cheese gave the sauce an unctuous and velvety finish. The special arrived which was grilled local Roman sausages, which were juicy and savoury with a touch of fennel sat on chard spinach with a hint of chilli.

Read more
Posted by Mark Richmond on 02 April 2015
News & Blogs

If you still on the hunt for Easter eggs here’s some you might like…

Easter eggs

Our Extra Special eggs (£6 each) make great gifts. This year we’ve got a hand-decorated egg made with Ghanian cocoa beans; a milk and dark chocolate egg filled with honeycomb, chocolate curls and rich fudge; and a new twist on chocolate fruit and nut – a dark and white chocolate egg filled with juicy sultanas, cranberries and hazelnuts.

Read more
Posted in News & Blogs on 01 April 2015