Taste The British Spring The Italian Way

Food with provenance, fresh, cooked to order and seasonal: it's all here on the new menu.

Seasonally bridging the land and the sea, the new Spring menu at Spaghetti House will surprise and delight diners with new dishes, and a quality of food not often associated with restaurant 'groups'.

Time spent developing a relationship with some of the UK's best farmers, means that ingredients with certified provenance are received 'just picked', often on the same day, are only cooked to order, are always fresh, never frozen, and seasonal.

On the menu, just for May, asparagus will be featured. The delicious asparagus grown by Norfolk Country Asparagus in Wisbech have a very short season from April to end of May. After meeting the farmer, Spaghetti House secured the crop for their restaurants. Picked by hand at first light, the picking team carefully select and cut the spears to a correct size, box them and deliver them within a day. In the Spaghetti House kitchens, the chefs turn them into three specials, on offer throughout May for diners to enjoy.  'It's this quality and the care we take in sourcing seasonal products that sets us apart from other high street groups' says Executive Chef Chris O'Neill.

He will be offering Chargrilled fresh Norfolk Asparagus with fried duck egg, rosemary, parsley and pancetta at £6.95; Zuppa di Asparagi at £4.95; and Tagliatelle with fresh Norfolk Asparagus & mascarpone, a hint of anchovy, pangrattato & fresh basil at £12.95.

New on the menu are Gluten-free gnocchi of purple potato at £10.95, as is the Insalata Suprema - a super foods salad with roast breast of chicken in spicy n'duja marinade, boiled hen egg, spinach, alfafa sprouts, pomegranate, farro, avocado, raw beet and omega seeds at £12.50, served with stone baked flat bread.

From little known regional specialities such as Cuoppo di Fritto Misto from the Neapolitan coast, (a crispy fried fish mix with zucchini and artichoke served in a rolled up cone), to signature dishes such as Linguine with Vongole in Bianco using fresh Palourdes clams, white wine, chilli and garlic, Spaghetti House is creating renewed interest in the understanding and influence of Italian food and how it has grown and developed over the decades.

Among the most popular dishes is  Roast Salmon with warm minted asparagus, broad beans, pea & tomato at £13.95.  For this dish Loch Duart Salmon is used - the closest you get to wild salmon as it swims freely, being farmed in a humane, sustainable and ethical way, with no colour added. It has a low fat content and it's obtained in limited supplies.

In June, the seasonal offer from Spaghetti House will be juicy Norfolk strawberries, packed with flavour and sourced from a local producer. 

With the kitchen at the heart of everything, Spaghetti House chefs continue to innovate seasonally whilst retaining the original recipes from the founding family.  With 12 restaurants from Knightsbridge to the West End, and from Westfield London to the edge of the City in Holborn, Spaghetti House is very Italian, friendly and very tasty. www.spaghettihouse.co.uk