We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Cue the Champagne.
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Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
Discussing the real issues faced by chefs and producers.
Lunch Mon-Fri noon-2.30pm;
Dinner Mon-Sat 6pm-10pm
"Sagra" is Italian for festival, and owner-chef Nigel Ward ensures that every day is a celebration of flavour. An easy-going atmosphere encourages grazing, and the kitchen puts its focus on carefully sourced produce rather than overwrought technique. Surrender to zucchini flowers stuffed with grated zucchini, pecorino, mint and honey. Or, better still, fresh figs, jammy and sweet, cleverly matched with pink-centred chicken livers. Secondi offer polish and punch that's the equal of many a grander establishment. Roast snapper, fennel purée, peas and tarragon are a win for both taste and texture, while char-grilled lamb, heirloom carrots and salsa agresto co-exist perfectly. Fresh pasta, previously a standout, has wanted for consistency of late, but gnocchi are pillows of softness coated in a meaty ragù and Parmigiano. Service is friendly and witty, with Sagra's staff eager participants in each day's celebrations. Time to join the party.
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