Recipes, Andy Needham, chefs, L’Amorosa, Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu, Lamb Ragu

Recipe: Andy Needham’s Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu

A recipe from Andy Needham, chef and owner of L’Amorosa. Fresh egg pappardelle with Welsh saltmarsh lamb shoulder ragu Serves 4 Ingredients For the ragu: 250g salt marsh lamb shoulder(de-boned and diced) 1 small red onion ½ stalk of celery,…

Hammersmith-Locals-The-Brackenbury-Wine-Rooms-Thor-Gudmundsson-and-Richard-Okroj

Thor Gudmundsson and Richard Okroj: The Brackenbury Wine Rooms

The Brackenbury Wine Rooms is the smoking hot destination where more than just the wine is red ‘Bewildered locals spotted the head of a cigarette puffing red stag being carried inside.’ For months the former restaurant on a corner of…