Can you introduce us to little scarfs and why you chose that name?

Absolutely, Little Scarfs is a culinary studio ran by ourselves, Hannah & Elliot. We’re predominantly a Pasta Bar at present but we have some other exciting plans to come. When we first started making pasta, we made a lot of Fettucine which translates to ‘little ribbons’, and Little Scarfs is a comforting play on that.

How important are the seasons to your work?

So important! We’ve recently had a cavolo nero dish (with lots of garlic and lemon zest) on the menu and it’s so fresh and full of flavour now that it’s in season. We’ve noticed a lot of people craving this kind of dish at the moment – it’s like your body is telling you what it needs to match the weather. Collaborating on our February blood orange season pasta classes with your tangerine range has been really fun and we can’t think of a better way to explore something beautiful and seasonal. Your enamelware brought a lovely bit of colour to help us say goodbye to winter.

Do you have any local companies you’d like to shout about?

Gosh, so many. Where the light gets in, based around the corner, is doing lots of fun and interesting things in the city. Yellohammer’s sourdough bread is the best we’ve had and we’re lucky to have their focaccia style bread on just our menu. Still Life, a homeware and lifestyle shop, helped us style some flowers in your gorgeous tangerine enamel jug.

What is your favourite Falcon product and why?

We may have mentioned multiple times already! The enamel jugs are just so lovely, the way they gracefully narrow at the top. They’re super multifunctional – we’ve served grapefruit, blood orange and ginger non-alcoholic spritz in them and they look really lovely as a vase in the centre of a dinner.

What are you looking forward to this spring?

We have lots of exciting plans in Stockport. We’ll be doing lots of events, continuing to be creative every day. We’re really excited for Spring vegetables; we’re planning canapes for larger events using fennel roasted cauliflower, and grilling asparagus to serve with wild garlic dips.