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Among the restaurant-going public it’s a longstanding belief that the words “home-made”, or any variation thereof, denote something good. Maybe that’s why they appear so frequently on menus. The sauce is always the “chef’s own”. Or the soup is “our chef's special recipe”. Yum.
At La Famiglia, in Amble, all the pasta is “handmade on the premises”. What then to make of the fact that, at least on the cheerily bright lunchtime of our visit, it wasn’t very good?