A Taste of Italy

I have created this menu with a strong focus on seasonality, simplicity and my interpretation of traditional Italian cooking. I wanted each dish to showcase ingredients when they are naturally at their best, while using classic Italian techniques alongside a more modern style of presentation. From the rosemary focaccia and coppa with whipped honey ricotta, to roasted Delica squash, wild boar ravioli with truffle beurre noisette, sage and roasted artichokes, and the chocolate crémeux with olive oil ice cream and orange, each course has been designed to bring together different flavours, textures and elements of Italian cuisine. For me, seasonal cooking is about respecting the ingredients, allowing the menu to evolve throughout the year and creating dishes that feel both authentic and personal.

Chef Thomas Bisset 

I’ve been in love with cooking since a young age, inspired by the warmth and creativity of the kitchen. My passion lies in Italian food and Southern American cooking, both rooted in tradition, bold flavours, and a deep respect for ingredients. Blending classic techniques with a personal touch, I love to create honest, comforting dishes that bring people together around the table. I started my career in a 2-AA Rosette restaurant, where I learned fundamental techniques and discovered my drive to grow in the kitchen. I later moved to the Royal Automobile Club, where I refined my skills  and deepened my love for cooking.