Head chef Nicole Bampton is moving to Capriccio Osteria and she has big plans for the restaurant. Her focus will be on pasta.

“It’s a small team … so I’m very hands on with it all,” says Bampton.

She is hand-making all the pasta and has a new menu up her sleeve, which will be released in a couple of weeks. Carpiccio Osteria’s much-loved pumpkin ravioli with browned butter, crunchy almonds and sage will remain.

“We want to [make] pasta elegant, light … because a lot of pastas are heavy,” she says.

Bampton is designing a menu that revolves around the wood-fire oven, particularly roasting whole fish with fresh salads.

The new Capriccio will host two events every month. One will be a regional dinner (the next on is Puglia on July 4), and the other a partnership with a brewery, distillery or vineyard.

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This week Capriccio Osteria has partnered with Stockdale Brew & Co to create a five-course menu paired with craft beers. Bampton tells us the beers will include a hoppy larger and a golden session pale ale. Some of the highlights on the menu include tiger prawns in n’duja (spicy pork) butter, pappardelle with duck ragu (paired with a juniper-flavoured beer) and a chocolate pudding with an imperial stout with rich, chocolaty malt flavours. Bampton laughs as she tells us it is served with Baileys ice-cream. “Because when I drank the beer it reminded me of Baileys.”

She is also planning a truffle dinner inspired by Tuscany. The menu hasn’t been finalised yet, but she can tell us there will be a traditional Tuscan tagliatelle with truffle butter and truffles, alongside a desert of ricotta, chocolate, hazelnut and truffle.