Pasta night at Saltmarrow Kitchen starts with bronze-cut spaghetti, a sauce that has simmered all afternoon, and a snowfall of parmesan grated to order.
Our bolognese cooks low and slow for four hours. The puttanesca keeps its punch with capers, olives and a little chilli heat. And if you are eating light, the spicy seafood salad pairs grilled prawns with a citrus dressing that regulars ask about by name.
All three are on the menu every day, and all three travel well if you are ordering in.