Gem42

Gem42 Italian stories told with a Welsh accent.

02/05/2026

From our garden to your table, crafted with fresh peas, earthy beetroot, hearty potatoes, and sweet parsnips, our Vegetable Lingue Crunch is a celebration of honest ingredients and bold texture. Each bite delivers a delicate crisp with layers of natural flavour, turning simple vegetables into something unexpectedly satisfying.

22/04/2026

At Gem42, our garden-to-plate concept means every vegetable is hand-tended, carefully harvested, and cooked at its peak. Pure flavour, zero shortcuts, just honest ingredients, straight from our garden to you.

Amarena- A Different Forest From our carefully crafted Sicilian carob . The seeds are roasted and milled into a fine pow...
16/04/2026

Amarena- A Different Forest
From our carefully crafted Sicilian carob . The seeds are roasted and milled into a fine powder, then transformed into a delicate, silky cream with notes reminiscent of chocolate.
We pair it with two distinct blends of amarenas: the sweet, aromatic Marasca Amarena
and the bright, tangy Visciola Amarena , which we turn into a refreshing gelato that brings a full rounded flavour and a contrast in both texture and temperature.

As a counterpoint we add an aerated cream of kefir fermented yogurt and mascarpone which adds a rich creamy texture, tangy and soft buttery ,while a fine carob tuile introduces a subtle crunch.

A dessert that recalls the essence of a Black Forest, reimagined through alternative ingredients:
amarenas instead of cherries,
carob in place of chocolate,
yogurt and mascarpone replacing cream.
Familiar, yet entirely new.

Sorrento Taco.A celebration of a single ingredient, expressed through five distinct preparations, each revealing a diffe...
15/04/2026

Sorrento Taco.
A celebration of a single ingredient, expressed through five distinct preparations, each revealing a different dimension of flavour, texture, and transformation. The organic Sorrento lemon is at the heart of this dish, explored in its entirety.

Five expressions of one lemon:

I. Aged in the Ocoo (Black Lemon)
Slow-cooked for 12 hours in a low-oxygen steam-pressure cooker, the lemon develops deep caramelised notes, aged acidity, and a subtle umami character with hints of smoked tea. Its extracted juice, drawn midway through the process, carries this complexity.

II. Crema Pasticcera
Using the juice from the Ocoo process as its base, this velvety custard is infused with fresh zest—balancing sweetness with evolved citrus depth.

III. Lemon Confit
Gently preserved, bringing soft texture and a delicate salinity that enhances the lemon’s natural intensity.

IV. Candied Lemon
Providing brightness and contrast, with aromatic sweetness and a refined crunch.

V. Lemon Cream (Ricotta al Limone)
A light, aerated ricotta mousse with lemon and thyme—soft, fresh, and herbaceous.

Together, these five preparations create a layered experience, one ingredient transformed to express a full spectrum of flavour, texture, and time.

GLOBI. Small Bites, Ancient OriginsThey may look like simple spheres, but globi carry over two thousand years of history...
13/04/2026

GLOBI. Small Bites, Ancient Origins

They may look like simple spheres, but globi carry over two thousand years of history.

First described by Cato the Elder in De Agricultura, these golden bites were made from cheese and flour, fried gently, then finished with honey, a balance of savoury and sweet that feels surprisingly modern.

What’s fascinating is how familiar they seem.
Something so ancient, yet so recognisable, almost like an early ancestor of desserts we know today.

At Gem42, we don’t just recreate these dishes, we explore them.
How they were eaten, why they were made, and how those flavours still speak to us now
Named from the Latin globus, meaning “sphere,” these small, golden bites are as simple in form as they are rich in history.

Our interpretation draws from those origins, balancing texture and flavour while staying true to the spirit of the dish. Crisp on the outside, soft within, a quiet nod to the ingenuity of ancient Roman cooking.

At Gem42, we continue to explore the past, bringing forgotten recipes into a modern tasting experience.

LIBUM — A Taste of Ancient RomeAt Gem42, we look beyond time for inspiration.Libum, one of the earliest recorded breads ...
13/04/2026

LIBUM — A Taste of Ancient Rome

At Gem42, we look beyond time for inspiration.

Libum, one of the earliest recorded breads of the Roman world, was more than sustenance, it was an offering. Described by Cato the Elder in De Agricultura, it was baked for the gods and shared in moments of ritual and gathering.

Our interpretation stays true to its humble origins while refining it for the modern table.
Warm, soft, and lightly enriched, served with a nod to garum and the sweetness of fig, echoing the ancient balance of savoury and sweet.

A simple dish, carrying centuries of history.

At Gem42, we honour the past, and reimagine it.

29/03/2026

Our Pastiera Napoletana is a celebration of tradition, a delicate balance of creamy ricotta, fragrant orange blossom, tender wheat, and a perfectly baked crust. Every slice tells a story of family, heritage, and the sweet joy of spring.

Made slowly, just as it should be.

Available for a limited time this Easter, don’t miss it.

28/03/2026

Congratulations Sergio, Pasquale and team!

25/03/2026

Crafted exclusively….our dark chocolate Easter egg is a celebration of indulgence, artistry, and refined taste.

Negrita signature cocktail Our twist on the classic Negroni, bold, balanced, and unapologetically different.We swap gin ...
28/12/2025

Negrita signature cocktail
Our twist on the classic Negroni, bold, balanced, and unapologetically different.
We swap gin for tequila, bringing a warmer, earthier edge that plays beautifully with the bitterness and sweetness you expect. Familiar at first sip, surprising by the finish.

Address

42 Bridge Street
Newport
NP204NY

Telephone

+441633287591

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