Freshly prepared Ravioli stuffed with mascarpone and spinach and accompanied with truffle butter.
Handmade by Italian chef, Nelson Reposo, in his Perthshire kitchen, everything is prepared from scratch using the finest local and organic products where possible.
Following completion of his diploma in hospitality and culinary technique at the renowned IPSSAR di San Pellegrino Terme, Nelson's cooking career began at the Michelin starred restaurant Picler in Northern Italy.
After 18 months he returned to Milan and joined Joia - the first vegetarian restaurant in Europe to gain a Michelin Star - where he spent 2 years as Sous Chef under Pietro Lehman, gaining an insurmountable respect for vegetarian cooking.
At the age of 23 he left Italy to explore the world, spending the next 15 years working as a Head Chef in several excellent kitchens throughout Europe, before finally settling in Scotland.
Perthshire June21 Fathers Day