Hidden by Puddini SUNDAY ROAST

Hello

Welcome to our exciting new Sunday lunch set in the hidden restaurant above the Puddini HQ in Willingham, Cambridgeshire.

We look forward to welcoming you! 

Alex, Lindsay and Ben :)

A little bit about Puddini…

15 years ago I met Alex. Opposite sides of the pass, watching him make pasta. I knew this was the man I would marry! We started Puddini 5 years later, originally as a small deli offering a little outside catering, which grew to a lot more than we had ever expected! Our original ethos has remained the same – we are passionate about creating food memories. Alex once said to me that if there were no fresh herbs in the world, he wouldn’t be a chef. Our food style and service definitely reflect this statement. It’s the little things that make the most difference. We aim to serve fresh, generous and, above all, tasty food, that’s guided by the seasons, and delivered with care.

Influenced by his experience in the industry, from Michelin star restaurants in London, to celebrity haunts in Manchester and then back home here to Cambridgeshire, Italian food is definitely a big part of Alex’s cooking style. Travelling together around the world has exposed us to other incredible cuisines and you will see touches of this throughout our menus.

With covid hitting us in 2020, events were definitely off the cards to the foreseeable, and the Italian Supper club takeaway was born. It took us in a different direction, but one that we fell in love with. We’ve spent lockdown delivering food to your table, now we’d like to invite you to ours.

Alex & Lindsay x

We will be launching our Sunday Lunch Club this October. With the first one being cooked by Ben and Alex on Sunday 24th October.
There will be a delicious 3 course menu for you to choose from on the day. 

Tables are available at 2:30pm for 2 hours.

Sunday 31st October

£30 per person

Freshly baked focaccia

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(V) Pumpkin soup with sage and mascarpone tortellini

Burrata with parma ham, beetroots and pesto

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Roast beef and fresh horseradish sauce

Roast Porchetta and salsa verdi

(V) Butternut squash, ricotta and walnuts wellington

All served with Yorkshire puddings, roast potatoes,

seasonal vegetables and gravy

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Sticky toffee pudding and vanilla custard

Vanilla panacotta with caramelized pear, blackberries and almonds

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Cafetiere of coffee or pot of tea served with our signature biscotti

Children's menu

£15 per child 

Focaccia, hummus, vetable sticks, parma ham and olives 

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Roast beef, roast potatoes, vegetables, yorkies and gravy

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Ice cream Sunday

MENU IS SUBJECT TO CHANGE ON THE DAY DUE TO PRODUCT AVAILABILITY

(Please let us know if you have any allergies or intolerances when booking) 

A full drinks list including prosecco, wine, beer and soft drinks will be available to purchase on the night.

Any payments on the day will be card only.

Some of our tables are shared so you could be sitting with other guests. The aim of the Supper Club is to meet like minded people while enjoying delicious food and drink.

*We do not supply high chairs.

Here’s a little bit about Ben and his cooking style:

Ben has been cooking for over 20 years around the world including Brazil, Thailand and closer to home in Spain, Holland, France and all over the UK.
During this time, Ben has evolved his style of cooking to focus on creating delicious dishes showcasing the best seasonal local produce. At the heart of all his menus are three principles:

1-    Flavour

Flavour is without a doubt the most important thing when cooking!

Without flavour there is no point to what we do as chefs. We work long and hard to create dishes that taste amazing and through that taste we create memories and rekindle old ones through nostalgia. Some flavours transport you back to your childhood, while others create new memories that will be with you forever.

2-    Seasonality

Quite simply food tastes better when in season. Sometimes our job as chefs is simply to showcase the amazing produce we have in this country.

Seasonality is so important to chefs. We all have our favorite season for produce, whether it’s the first harvest of asparagus, the first shoot of grouse or the first successful forage for wild garlic.
Chefs view the year differently to the rest of the world, when summer ends and autumn starts while people are upset summer is over and the days are getting darker and colder we are getting excited about the arrival of ceps, root vegetables and the start of the game season.

3-    Health benefits

Traditional cooking methods using excessive amounts of cream, salt, sugar and butter are becoming a thing of the past.  This is just an easy way to make something taste good without much skill.

Most natural ingredients have health benefits and so Ben finely tunes his dishes to ensure nutrients and taste are perfectly balanced.

This is what Ben is truly passionate about and this comes across in his menus with the use of different spices, fresh herbs, citrus juices and other ingredients discovered thorough his travels.

For more info check out his website www.bensulston.com