Cacio e pepe is one of Rome’s great pasta dishes. It needs just a few ingredients, and relies on each of them being excellent: good pasta, sharp cheese, and a generous amount of very good pepper.

On Saturday 16 August, we prepared it in-store, with fresh pasta, shavings of pecorino and aged parmigiano reggiano, and plenty of PEP – a fragrant, herbaceous pepper that’s become a favourite of ours.

Aaron, our head chef, was at the stove, preparing bowls of pasta just in time for lunch, with team from PEP alongside, grinders in hand, ready to answer any questions and let you get close to the good stuff.