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HEAD CHEF

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John Paul Tanti

Previously Sous Chef at Hoxton Grill, John Paul has honed his culinary skills from an early age. His Mother was a top pastry Chef at the Hilton in Malta.

‘My secret ingredient in cooking is that a person has to cook with his heart and with passion’ says John Paul.

John Paul plans to create dishes that combine great flavours and taste, based on the food he loves to cook and enjoy.

“Sustainability and provenance are key factors when I create my menus. There will also be a focus on homemade pastas, gluten free options and a stunning selection of grilled dishes’ says John Paul.

On my new a la carte menu you can expect to see dishes such as pork belly with apple & fennel, veal escalopes with ham & sage, Amalfi king prawn with shaved avocado & dressed salad.

In addition there will be a Rib-eye steak, one of the finest cuts of pasture beef from the Dedham Vale Estate.

For dessert look out for the Grand Marnier cheesecake.

Our set lunch starts at £18 for two courses and for the evening we will offer a three course menu with a glass of Prosecco for £29.50.

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