Signatures

Spaghetti al Nero di Seppia Principe Cerami San Domenico Palace

TAORMINA

A jewel in the crown of Four Seasons’ collection of historic properties in the Mediterranean, the newly rebranded San Domenico Palace and its signature restaurant Principe Cerami draws on its location – perched above the Ionian Sea near Mount Etna – to offer an authentic taste of Sicily. Here, Executive Chef Massimo Mantarro showcases local ingredients and traditions, a concept embodied by his homemade Spaghetti al Nero di Seppia.

“There is nothing more Sicilian than pasta with fish, especially when the cuts used aren’t those chosen for the daily fish market, but the parts that are precious to the local fisherman and richest in flavour and culinary history,” explains Mantarro. “The idea behind this dish is to use the full seppia. With the less ‘noble’ part we make the ragout; with the ink we make the pasta; with the tender body we make the raw seppia tagliatelle; and with the head we make the crispy decoration that goes on top.”

Complemented by zucchini blossom, used both in the cream and for an eye-catching finish, the dish showcases the area’s fishing traditions. Concludes Mantarro: “This reinterpretation not only brings a modern Sicilian flair but also a mixture of contemporary techniques, which respect the ingredients and are 100% local.”

Lancashire Beetroot Rose Hipping Hall

KIRKBY LONSDALE

Standing proud in the upper reaches of Lancashire just a few miles from the Lake District, Hipping Hall – a luxury restaurant-with-rooms comprising a collection of Grade II*-listed building dating back to the 15th century – is deeply grounded in its surroundings, and boasts a culinary philosophy inspired by the neighbouring fields, farms and coastline, with produce grown and gathered from the area and the nearby counties of Cumbria and North Yorkshire.

Thanks to the region’s rich bounty, Head Chef Oli Martin, makes full use of locally fished, farmed and grazed produce to create technique-driven dishes such as his Lancashire Beetroot Rose – a homage to his home county. “The dish was created to represent Lancashire using ingredients found in the region or grown and picked by our team,” he explains. “The rose is made from salt-baked beetroot and pickled rose petals. The rest of the dish contains fermented blackcurrant compote, beetroot and rose juice and garden mint oil.”

Using hyper-seasonal suppliers to source the best ingredients and employing foraging and preservation techniques in line with the hotel’s culinary vision, Martin’s ode to Lancashire reflects both his heritage and the quality of produce found on Hipping Hall’s doorstep. He concludes: “The Lancashire Rose is on the county’s flag and has been used to represent the region for many years, it ties in so well with our culinary ethos here.”

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