Islington’s beloved The Compton Arms (which managed to survive a licence review last year) is welcoming a new kitchen residency, taking over from Reece Moore’s Belly. Tiella, run by chef Dara Klein (who’s cooked at Brawn, Trullo and most recently, Sager + Wilde), is all about traditional, rustic Italian food, including the eponymous Puglian dish tiella, made with layers of rice, vegetables, mussels, cacio cavallo & pecorino. The menu will also feature the likes of sagne ‘ncannulate pasta with eight-hour tomato sauce, sage & anchovy fritti, braised hoggett shoulder with polenta & vignole, asparagus with mozzarella & saffron sauce, and bay panna cotta with Fernet Branca & blueberries.