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The Art of Perfect Pasta From Our Chef
Flour, eggs and patience: Sous Chef Luca Conti shares the method behind the hand-rolled pasta we make every morning.
By Luca Conti, Sous Chef
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Food & Restaurant Blog
Recipes, chef stories, seasonal ingredients and news from the Arshan kitchen.
The Art of Perfect Pasta From Our Chef
Flour, eggs and patience: Sous Chef Luca Conti shares the method behind the hand-rolled pasta we make every morning.
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Seasonal Ingredients That Inspire Our Menu
Why our menu changes with the market – and the autumn produce our kitchen is most excited to cook with this month.
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How to Pair Wine With Your Meal
Five simple principles our sommelier uses to match a glass to the plate – no jargon, no snobbery.
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From Vine to Table: A Week in Tuscany
Notes from the kitchen team's annual trip to visit the growers and winemakers who supply our cellar.
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Inside Our Wood-Fired Oven
Sofia Bianchi on oak, temperature and why our pizza dough rests for 48 hours before it meets the fire.
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The Spice Cupboard: Warmth Without Heat
Cumin, coriander, star anise and cinnamon – how a little toasting transforms the spices you already own.
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Olive Oil, Explained
Extra virgin, cold-pressed, early harvest – what the labels mean and which oil to use when.
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Hosting a Private Dinner: A Planner's Checklist
Guest lists, set menus and seating plans: everything our events team asks before a celebration.
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Chanterelle Season Arrives at Arshan
Golden chanterelles are back on the menu – here is where they come from and how we are cooking them.
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The Slow Art of Smoking Fish
Oak, salt and patience: how the haddock for our curry is cold-smoked over two days.
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