LONDON'S NEW SUSTAINABLE FOOD PROJECT
Green spinach gnocchi with cream of mushroom sauce and toasted pine nuts (Vegetarian)
Pink beetroot gnocchi with goat's cheese and chorizo with parsley and bread crumb crunch
Black squid ink gnocchi with chili garlic crab and crunchy spring onions on top
Orange pumpkin gnocchi with pesto and crispy brussle sprouts (Vegan)
Keeping with our 0% food waste we've created a delicious side dish with the potato skins from our gnocchi, chopped them, crisped them, and splashed them with truffle oil and smoked sea salt
Toasted local sourdough bread with slow cooked British wild boar and cold roasted vegetables
Delicious limoncello tart infused with rosemary, topped with crunchy meringue
We are Rachel and Tim, two friends from London, brought together by our passion for food and sustainability. Tired of our regular jobs, and with the desire to build something of our own, in 2017 we set out to start 'The Larder House'. Rachel trained at Ballymaloe in Ireland and then went on to work in restaurants in London. Tim trained as a doctor, and has been working in the London area for the last five years, after deciding this wasn't the career for him he has gone back to his true passion, cooking.
With our backgrounds heralding from Italy, Ireland and the UK, we use flavours and inspiration from our childhoods in these countries mixed with our individual travelling experiences and we've blended these with our own unique styles to create an Anglo-Mediterranean menu that we are truly proud of.
We believe strongly in the sustainability of our planet and local businesses, and so, in our menu we aim to use sustainable, locally sourced seasonal produce. In addition to this we have a zero food wastage policy in our kitchen and all our take away boxes etc. are 100% biodegradable.