British seasonal ingredients through an Italian lens
Tel: 02038593000 | Email: [email protected]
St John St, Clerkenwell, London EC1M 4EH
“Mid July signals the arrival of Girolle season, when the Scottish forests erupt with carpets of mushrooms, abundant in flavour. Thriving on symbiotic relationships with the rich Scottish woodland, these mushrooms are renowned for their almost sweet flavour and a scent reminiscent of apricots. At Luca, we love girolles and feature them as much as possible, currently you’ll find them on our Ribeye of Beef, sautéed and pickled to add a burst of acidity and with our Scottish Halibut with tarragon and white balsamic.” ⏤Luca
“Hand-dived scallops, caught in the cold, wild waters of the North coast of Orkney. At a latitude of 59 degrees north⏤only 50 miles south of Greenland and level with Norway⏤the Orkney coastline shares the rich, fertile seas and fresh air of its Scandinavian neighbours, boasting the same impressive array of seafood. This is the best seafood in the world; when the produce is this good, you don’t need to mess around. Our garnish at Luca changes with the seasons, currently Jerusalem artichoke and later in the year, a summer sweetcorn – but always finished with a spoonful of spicy ’nduja.” ⏤Luca
