Tucked away within a sleek new housing development in Kensington, Maria G’s is testament to chef Robin Gill’s (pictured, left) love of Italy. He and executive chef Aaron Potter have created a menu of classics: perfectly cooked fish, such as line-caught pollock and sea bass crudo; pasta made daily; and delicate touches, such as freshly picked herbs in bar snacks like sage and anchovy fritti (p57). All this, plus expertly made cocktails. Look out for the new Maria G’s – a lovely spot by the Thames, with an outdoor terrace featuring a retractable roof – opening in Fulham in November. Its menu will include a special shellfish platter and sharing pans of pasta for the whole table. mariags.co.uk
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Amalfi lemons
Bigger, juicier and more fragrant than your average supermarket lemon, there’s a reason this variety from Italy’s Amalfi coast is so prized. Because the acidity is more balanced, they can be eaten almost like an orange, though they’re less lip-puckering when used in pasta or a rich lemon curd.
