notes from the kitchen
A journal of food, wine and the people behind both, written by the Cavanis kitchen and team.
We are writing down what a menu cannot say: how a dish is thought through, why a bottle earns its place on the list, and the road that brought an Italian kitchen to Farnham Common.
Featured story
There are two visual worlds inside the Cavanis identity. One is elegant: cream paper, deep green, aged gold, Italian landscapes, olive branches and the romance of a long…
Read the story: The Cavanis Kitchen: Tradition with a Rebellious Edge
An Italian dinner does not have to begin when the main course arrives. One of the pleasures of Italian hospitality is the transition into the evening: a drink,…
“Bringing Rome to Farnham Common” is a useful shorthand for the feeling Cavanis wants to create. It is not about reproducing a…
A wood-fired oven is visually dramatic, but the flame is only the final chapter of a much longer process. Great pizza begins…
The kitchens, tables and people that shaped the way Cavanis cooks. This chapter is being written.
The recipes, habits and standards that made the journey with us.
Why an Italian table found a home in the UK, told in the team’s own words.
Today’s table: the food we serve, the wines we pour and the people who welcome you.
We are putting together notes on the bottles we pour and the food they suit. They will appear here soon.
Behind the bottle
Every wine has a maker. We will introduce the growers and the landscapes behind the bottles here.
Photographs from the table, the cellar and the road will gather here.
The journal is where we tell the story. The restaurant is where you can taste it. For menus, opening times and bookings, visit our main restaurant website or get in touch.
