How To Make: Hare Agnolotti, Sage Butter & Trompette Mushrooms

Chef Jun Tanaka has introduced a new seasonal ‘Wild Pasta’ menu at his Michelin-starred restaurant, The Ninth, in Fitzrovia. Centered around wild British game and wild mushrooms, the menu is available for lunch and dinner from Monday to Saturday throughout the game and mushroom season, using game supplied by Vicars Farm in Berkshire. The menu’s … Continue reading How To Make: Hare Agnolotti, Sage Butter & Trompette Mushrooms