Served at
ClipstoneA London restaurant where Merlin Labron-Johnson previously worked, known for its European-inspired cuisine.
Tagliatelle cooked perfectly al dente, served with morel mushrooms that provide an explosion of savoury, umami broth.
Tagliatelle is a traditional type of pasta originating from the Italian regions of Emilia-Romagna and Marche. It is characterized by its long, flat ribbon shape, similar to fettuccine, and is traditionally about 6 mm wide. This pasta is often served with meat or Bolognese sauce.
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A London restaurant where Merlin Labron-Johnson previously worked, known for its European-inspired cuisine.
A British chef known for his seasonal, farm-to-table approach to cooking, having worked at acclaimed restaurants like Portland, Clipstone, and Osip.
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