Campania Kitchen

Two friends, one shared conviction: that simple, honest Italian food made from the heart is worth building a business around. Pina grew up the daughter of Italian parents with a restaurateur father, tagging along to Covent Garden Market from the age of eight to learn how to pick the best seasonal produce. Nico trained at Leith's, cooked for Alastair Little and Theo Randall, and has been published in The Guardian. Between them, Bideford gets Campania on a plate.

The cooking leans on classic dishes from the Campania region, made with West Country and South West produce. They cater intimate dinner parties, large celebrations, corporate events, food festivals, supper clubs and pop-ups, with sample menus running from canapes to insalata di pomodori e rucola and a selection of local cheeses with truffle honey and rosemary biscuits. Worth an early conversation if you are planning a wedding and want the food to be the thing people remember.