🚨 ATTENTION NEGRONI LOVERS 🚨 We've extended our £2 Negroni deal for #NegroniWeek this week. From today until Sunday, you can enjoy a @mrlyan @mrlyanstudio negroni for £2 ALL DAY (and night) with any plate of pasta at our Shoreditch restaurant.

These lovely folks have a chef de partie-sized hole in their hearts... Could you fill it? Our Shoreditch and Borough Market teams are looking for CDPs who are keen to develop their skills and have a laugh while they're at it. We promise to feed you well, pay you even better, and 𝐨𝐧𝐥𝐲 𝐠𝐢𝐯𝐞 𝐲𝐨𝐮 𝐟𝐢𝐯𝐞 𝐬𝐡𝐢𝐟𝐭𝐬 𝐚 𝐰𝐞𝐞𝐤 (𝐰𝐢𝐭𝐡 𝐧𝐨 𝐝𝐨𝐮𝐛𝐥𝐞𝐬!). Get in touch if you like the sound of... ✈️ Team trips with our suppliers to visit dreamy Tuscan vineyards, crisp British coastlines and famous London artisans 🤑 Hefty staff discounts 🍷 Paid training opportunities where you can gain professional certificates recognised all around the world, like the WSET(The Wine & Spirit Education Trust) Send us your CV at [email protected]

Fettuccine with Scottish girolles and a healthy sprinkling of Parmesan 🍄 On the menu at Shoreditch and Borough Market from today. As always, the sunny terrace at Shoreditch is saved for walk-ins but you can book a table inside via the link in our bio. Borough Market is walk-in only.

Stunning @portlandshellfish Dorset crab with tagliarini. We use both the white and brown meat and dress it with red chilli, Amalfi lemon, parsley and sexy olive oil. So simple, so god damn delicious. Try it with a crisp glass of Ortega from @westwellwines vineyard in Kent and you’ll be living your best life. 🦀🌶️ 🍋🍝

Fettuccine with new season Yorkshire grouse, Vesuvio tomato, dried porcini, Nebbiolo and Fontodi olive oil on as a spesh tonight at Shoreditch. Only a handful available so get your booty down there on the double. 🐦 🍝 🍷

@filippo.strano ‘s (aka Chef Crispy) absolutely stunning Agnolotti of Dexter beef fillet braised in Ferdinando Chianti is on as special at Borough Market until it runs out. So, soooo good!

at @padella_pasta aka the home of £2 NEGRONI and PASTA so fresh, it should be on the cover of Vogue. The BEEF SHIN PAPPARDELLE and Cacio E Pepe is no jokes but the NDUJA AND MASCARPONE TAGLIATELLE is some next level hotness. Even after all these years, @padella_pasta are still slaying it. Still remember when they first opened up @boroughmarket at the very beginning of the fresh pasta obsession and they had queues for days and though many have come since then, this is still one of my top stops for the good stuff, especially when washed down with that £2 negroni deal daily between 5-630. Wicked place that’s perfect if you’re looking for someone fast, or slow, and everything in between. If you’re looking for top notch pasta though, while we’re here…: @bancone.pasta @officina00 @trullo_restaurant @pastaiolondon are all worthy of consideration. SAVE THIS POST, SHARE WITH YOUR MATES AND DM FOR MORE TIPS! 🤤🍝🤤🍝🤤🍝🤤🍝🤤🍝🤤🍝🤤🍝🤤🍝🤤 #ksatehere [invited/PR arranged]

There’s something particularly alluring about Puttanesca and the thought immediately takes me to blisteringly hot nights in Naples sat outside in Vespa ladened tight streets, deep bronze tans, red lipstick and thick plumes of Marlbourgh smoke. The balance of sun kissed tomatoes, the umami punch and a tickle of heat represents everything I love about Campania in one mouthful and it’s probably my death row pasta. On the menu at Shoreditch and Borough Market from today. 💋

London is in a bad mood this Monday with all this gloom 🌧️ Thankfully we have the fix… #cacioepepe

Hereford beef carpaccio, aged balsamic, 24 month parmesan and wild rocket on as a spesh at Borough Market

Pappardelle with parmesan, creme fraiche and marjoram sauce, walnuts and egg yolk🍝

Looks bellissimo right? 😍 We like to enjoy this with an Antica Formula Negroni.  

Get Tim’s recipe below and pick up the ingredients at your local Waitrose store!

Serves 4 Ingredients Dried Pappardelle x 400g Finely grated parmesan x 250g Crème fraiche x 200g Finely chopped marjoram x 2 tspn Shelled walnuts x 40g Unsalted butter x 50g Organic egg yolks x 4 (optional) Sea salt  Fresh ground black pepper Method 1. Place finely grated parmesan and crème fraiche into a heatproof bowl and very slowly melt on top of a pot of simmering water and regularly stir. The aim is to melt it into an oozy cheese fondue consistency. This takes roughly 5-10 minutes. 2. At the same time, melt the butter in a frying pan and on a low heat sauté the walnuts for roughly 2 minutes until they are toasted. Transfer onto to some kitchen paper to soak up the melted butter. Roughly chop or crush the walnuts into 1cm pieces. 3. In plenty of rapidly salted boiling water, cook the pappardelle 30 seconds less than the cooking instructions. Strain and keep one mug of the pasta water (roughly 200ml). 4. Transfer the pasta back into the empty pot, add the parmesan and crème frieche sauce, ¼ of the mug of pasta water, marjoram and stir over a low-medium heat for 30-60 seconds until the sauce is oozy and viscous but crucially not to thick otherwise you’ll have a dry sauce half way through eating the dish. Add more water if you feel it’s too dry. Keep stirring over a medium heat to thicken if it’s too wet. 5. Season to taste with salt and pepper.  6. Serve evenly on hot plates, sprinkle over the walnuts and nestle in an egg yolk on top - if you’re feeling racy. 7. Eat immediately, pasta waits for nobody. 
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Fettuccine with summer girolles, speck, chilli and crispy sage and rosemary landing very soon….. It’s Friiiiiiday baby!