We recommend the Westcombe ricotta ravioli with walnut and sage butter.
What do you do when your first venture goes on to be named the UK’s second best in the World’s 50 Best Restaurants awards? Make pasta, it seems. Following the success of The Clove Club, its founders have turned their attention to this stunning new Clerkenwell dining establishment and what they call “Britalian” cuisine, shoehorning, if you excuse the imagery, seasonal British produce into Mediterranean dishes (ravioli stuffed with grouse, served with a potato and whisky sauce anyone?). Elsewhere on the menu Morecambe Bay shrimp and Cornish monkfish rub shoulders with spaghetti and fregola (giant couscous), all overseen by head chef Mr Robert Chambers, who is himself of dual-ancestry. Both his nonna and his grandmother would be proud.