LIMEKILN x Trullo

An evening of Italian cooking, seasonal ingredients and a table inspired by the harvest.

For our latest supper club at LIMEKILN, we welcomed Conor Gadd and the team from Trullo, the much-loved Islington restaurant, for an evening centred on good food and the joy of bringing people together.

The menu celebrated ingredient-led Italian cooking, with dishes including pici with Italian sausage ragù, porchetta stuffed with wild herbs and caramel panna cotta. Beautiful ingredients, generous plates and the kind of cooking that speaks for itself.

For the table, we wanted to carry that same spirit through to the details. The talented team at @_ode.studio brought the idea to life with seasonal installations of vine tomatoes, pumpkins, carrots, gourds and cavolo nero. Paired with curved, bespoke menus inspired by the hand-painted frieze in Poplar Hall, the tables felt like a natural extension of the feast.

And, as always, nothing went to waste. The tomatoes were turned into tomatini cocktails, the vegetables were pickled, and the gourds went off to a local farm to be enjoyed by the pigs.

A few quick questions with the chef

We caught up with Conor after the supper for a quick-fire chat about all things food and cooking.

What are you cooking for a celebration?

Chicken. Always chicken. It depends on the time of year. We have truffles at the minute, so white truffles will definitely play a role. I always like to include something raw too, maybe starting with raw fish.

Then pasta with truffles, roast chicken and potatoes, obviously. We’ll bypass dessert unless my kids get involved, and just have a nice big block of cheese.

What do you think is the most underrated ingredient?

I don’t think garlic gets the credit it deserves. It’s everywhere, but if it were taken away, people wouldn’t know what to do.

What’s your top tip for a stress-free dinner party?

Get someone else to cook for you.

What do you enjoy about cooking Trullo’s food in a new setting?

That’s a good question. We’ve always been quite private, and I haven’t put myself out there as much, probably due to a case of imposter syndrome. We’re 15 years old now, so getting to spread the word about what we’ve been doing for a very long time is a real privilege.

Watch the full conversation on TikTok here.

An evening of seasonal cooking, considered details and good company, bringing a little taste of Trullo to the Sussex countryside.