16/07/2026
From Mount Vesuvius, with Love 🍅🍑 🍅
Our Head Chef Ben recently travelled to Italy with to meet the growers behind two dishes on our summer menu.
First stop was the slopes of Mount Vesuvius, where Raffaele and his family have grown Cuore del Vesuvio tomatoes for generations.
They walk the vines each day, picking only the tomatoes ready at that exact moment. Thin skins, dense flesh and serious sweetness. Picked too early, the flavour is not there. Left too late, the skin splits.
Next was Caserta to meet Domenico, a third-generation peach grower. During budding, he removes up to 70% of the potential fruits buds, giving the peaches left behind more space and energy to become properly flavoursome.
His biodiverse orchards are also filled with other stone fruits, helping the soil retain water through Campania’s hot, humid summers. Each peach is picked when it is ready, rather than harvesting the whole crop at once.
The tomatoes are now in our Coure de vesuvio tomato, Gordal olive, green harrisa. The peaches are chopped through our ezme, spooned over tahini and finished with pomegranate molasses.
A lot of care before it reaches the table.
