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Great British Chefs

Chefs on tour: Tom Aikens and Francesco Mazzei in Croatia

Four sunny days, three beautiful locations, two talented chefs, one hell of a trip – see what chefs Tom Aikens and Francesco Mazzei saw, discovered and tasted during a visit to Croatia’s beautiful Dalmatian coast.

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Foodepedia

Crab Korokke Eggs Benedict with Yuzu Hollandaise Recipe

A host of world famous chefs will be lending their magic touch to the London Seafood Festival at Battersea Power Station this summer, with all the family able to enjoy chef masterclasses, exclusive dishes, a crayfish boil, an oyster masterclass and a selection of pop-ups serving a range of delicious dishes.

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Fish Update

London to stage major seafood festival

London’s Battersea Power Station is to stage its first ever seafood festival next month after undergoing a major regeneration.

Simply called the London Seafood Festival, it has attracted a host of world famous chefs, including Vivek Singh, Mark Hix and Francesco Mazzei. It will stage a number of chef masterclasses, with sessions on shucking oysters and pop-up dishes that celebrate the sea.

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Evening Standard

Croatia calling: the Istrian Pensinsula is an unexpected foodie heaven

We can’t take on Italy and Spain when it comes to quantity but we can when it comes to quality.”

That’s the mantra of the Chiavalon family (chiavalon.hr), who sit me down in a custom-built tasting room amid lush green olive trees and tell me to swill a selection of different oils around my mouth as if wine-tasting. There’s no need for bread, or to spit.

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Evening Standard

Battersea nets top chefs for inaugural seafood festival

Some of the capital’s top chefs including Vivek Singh, Mark Hix and Francesco Mazzei have joined the first ever London Seafood Festival.

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The Caterer

Top 100: David Loewi and Des Gunewardena, D&D London

David Loewi and Des Gunewardena created D&D London with a management buyout of Conran Restaurants in 2006. The firm’s most recent financial figures show revenue of £123.3m but a £4.1m pre-tax loss for the year to 31 March 2017.
The company specialises in large, prestigious, design-led restaurants with a focus on quality and boasts some big-name chefs (Francesco Mazzei, Helena Puolakka and Ben Murphy) in is talent pool.

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Big Hospitality

Restaurant Eats Out: Battersea Power Station

Restaurant’s latest Eats Out tour was held at the Battersea Power Station development, an eclectic new restaurant hub that offers everything from trendy Danish pizzas to Japanese small plates. The tour included Fiume, Wright Brothers, Mother and Tonkotsu.

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The Independent

Brunch on Saturday: Radici review: Is there anything more beautiful than a 'pizza brunch'?

If the words “pizza brunch” don’t excite you, then I’m afraid we can never be friends. Forget “cellar door”; I don’t think there are two more beautiful words in the English language.

Aside from its euphonic charm, it’s also the main draw at Radici, Francesco Mazzei’s laid-back and slightly cavernous Islington restaurant.

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Just Opened London

March 2018 restaurant news roundup

Take a deep breath and grab a cuppa, because a lot happened in the world of London restaurants this March…

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Hospitality & Catering News

Francesco and Luca’s Food and Wine Tales at Radici

This April, Francesco Mazzei is launching a new series of food and wine events at his Islington trattoria, Radici, with old friend and wine expert, Luca Dusi of Passione Vino. The first event in the series of Francesco and Luca’s Food and Wine Tales will take place on 11 April, when the pair will offer a selection of the best recipes and most iconic wines from their respective regions of Italy.

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Radio Times

We’re getting an extra serving of MasterChef this weekend

Knockout week continues on Wednesday 28th March (9pm, BBC1) where half the competitors will head off to cook at top London restaurant Eneko under chef Javi Blanco, with the others entering the kitchen of Italian Mayfair restaurant Sartoria with chef patron Francesco Mazzei.

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Independent Online

The wild pizzas of southern Italy have to be seen to be believed

When do dough, tomato sauce, and mozzarella stop being mere ingredients and become pizza? It’s a philosophical question that has divided chefs and diners for decades.

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Evening Standard

London’s best cocktails for Mother’s Day

Sunday is Mother’s Day but not all matriarchs want to celebrate with a cup of tea – sometimes something stronger is deserved. Here’s where to toast them.

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Radio Times

MasterChef 2018: your week by week guide to when it’s on and what’s going to happen

Confused about exactly when each episode of MasterChef is on and how the competition unfolds? Here’s our handy guide to all 25 episodes over the full seven weeks…

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Evening Standard

Watch as Francesco Mazzei and Tom Aikens compete in Ready, Steady, Cook-off

Chefs Francesco Mazzei and Tom Aikens went head to head in a Ready Steady Cook-style challenge with a view to raising awareness of food waste – and raising money for The Felix Project charity. Based in the kitchen at Francesco’s new Battersea restaurant Fiume, they each created a variety of sharing dishes from

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The Caterer

Who’s Cooking Dinner? 2018 line-up boasts 20 chefs and 15 Michelin stars

Nathan Outlaw, Tom Kerridge, Hélène Darroze and Angela Hartnett are among the 20 chefs who will step up to the stove for this year’s Who’s Cooking Dinner? on 5 March at the Rosewood London, Holborn.

The annual event will raise funds for Leuka, a charity which aids research and treatment into leukaemia and blood cancers. Who’s Cooking Dinner? has raised more than £6m for the Leuka charity to date.

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Australian Business Traveller

The London restaurants where top chefs go to dine

Favorite dish: Rock shrimp tempura. 30 North Audley Street, W1K 6ZF; +44-20-7305-5644. Fiume: Chef Tom Aikens of Tom’s Kitchen lives near this new Italian restaurant in Battersea and has become a fan of Francesco Mazzei’s food. “Francesco’s a very good chef and you can get great pizza and pasta here. It’s a lovely

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Evening Standard

Donatella Versace’s chef Nina Parker is launching a London supper club

Courgette arancini, aubergine and lashings of fresh tomato — Italian food lends itself well to vegetarians. Tomorrow night chefs Francesco Mazzei and Nina Parker will be collaborating on a special meat-free supper club at Mazzei’s Fiume in Battersea. Russell Brand and the famously exacting Donatella Versace are among

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FEAST Magazine

Radici Launched New Brunch Menu

This weekend Radici, which is Francesco Mazzei’s much-loved Islington trattoria, will be launching a new brunch menu revolving around the knockout Brunch Pinsa for two to share. Created by Francesco and his newly appointed Head Chef Giuseppe Cafaro, the brunch is meant to be a playful and delicious take on several

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Hospitality & Catering News

Radici launches new weekend pizza brunch

Francesco Mazzei’s much-loved Islington trattoria, Radici, is launching a new bottomless weekend brunch, that centres around a knockout sharing pizza created by Francesco and the newly-appointed Head Chef, Giuseppe Cafaro. Radici’s Brunch Pinsa for two to share, is a playful and delicious take on several classic

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Londonist

This Italian Trattoria Is Doing Live Butchery While You Eat

Such is Sal Dodaro’s raison d’etre — he’s in residence at Radici every Sunday until the beginning of April; each week, ‘on stage’ with a whole suckling pig, wild boar or some such, sourced from local butcher Turner & George. His long-time pal, and Radici chef patron, Francesco Mazzei then cooks the cuts to perfection

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Spear's WMS

Review – Fiume, SW8

Opened in November, Fiume is the latest venture from Chef Francesco Mazzei, best known for the Savile Row institution Sartoria. The restaurant is set to ride the wave of renewal sweeping through the area: it’s less formal, livelier and fresher than those across the bridge in the more affluent environs of Chelsea, but only a

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Evening Standard

Francesco Mazzei is bringing a very Italian pizza brunch to London

The healing powers of pizza are always felt most profoundly the morning after the night before. Still, if you don’t feel like sliding a cold, semi-appetising slice of last night’s offering from the fridge, then Francesco Mazzei has the answer. At Radici, the star chef’s Islington trattoria, a new weekend brunch menu is putting the

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Evening Standard

Hot chips: The ultimate guide to London's alternative vegan & veggie fries

The overflowing tangle of crispy zucchini is irresistible, says Francesco Mazzei, who serves them at Sartoria, Radici and Fiume. At his Islington restaurant, Radici, he says, “we serve them tumbling out of little copper pots and when people see them going round the restaurant they think, ‘I’ve got to order that’.” They make a

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British GQ

Hay Festival Foundation fundraising auction dinner: Photos from the event

Last night Rosie Boycott, Peter Florence, GQ Editor Dylan Jones, Caroline Michel and the trustees and the Council of the Hay Festival Foundation hosted a private dinner and auction in aid of the Hay Festival Foundation at Battersea Power Station. Guests dined at Fiume, Chef Francesco Mazzei and D&D London’s newest

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Hospitality & Catering News

Charity Cook Off Francesco Mazzei and Tom Aikens go head-to-head for The Felix Project

For one night only, chef patron Francesco Mazzei will be inviting Tom Aikens, renowned chef and founder of Tom’s Kitchen, to the open kitchen at his recently launched restaurant, Fiume, at Battersea Power Station for a friendly competition that will see both chefs and their teams cooking with ingredients, provided by the

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Eat Out Magazine

London chefs go head-to-head in The Felix Project fundraiser event

Francesco Mazzei, chef patron of Italian restaurant Fiume (Battersea), will be going head-to-head with chef Tom Aiken (of Tom’s Kitchen) in a cook-off this month to … Guests will enjoy the selection of sharing dishes that Mazzei and Aiken produce with their teams, showcasing each’s “own flare and culinary skill” through

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Evening Standard

Plant Life is celebrating the humble vegetable at The Roundhouse

Francesco Mazzei & Tom Aikens fight waste with ready, steady cook-off. Festival organiser Clare Isaacs has teamed up with restaurateur Richard Turner (whose CV boasts the decidedly meaty Pitt Cue and Hawksmoor) and Franco Fubini of fruit and vegetable purveyors Natoora, to create a food fair dedicated to singing the

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Evening Standard

Francesco Mazzei and Tom Aikens fight food waste with ready, steady cook-off

Chefs Francesco Mazzei and Tom Aikens will go head to head in a “Ready Steady Cook” challenge this evening to raise awareness of food waste. They will each create a variety of sharing dishes from ingredients provided by The Felix Project charity. The surplus food, from supermarkets, wholesalers and retailers, would

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The Independent

Help a Hungry Child: Unusual ways Londoners have helped The Felix Project fight food waste

Since The Felix Project launched in early 2016, it has relied on the generosity of Londoners to help it grow. Thanks to the 250 volunteers who help it run, and the 94 suppliers who donate their surplus food, Felix is now delivering 10 tonnes of food a week to 122 charities who feed people in need. But as well as this, there

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Evening Standard

Donald Trump doesn't love Battersea, here are 10 reasons you should

Iconic Italian chef Francesco Mazzei has just opened Fiume, dishing up traditional dishes inspired by his home region of Calabria by the river. Gordon Ramsay runs his neighbourhood restaurant London House in village-like Battersea Square, and Vivek Singh will soon be launching an outpost of his City-based Cinnamon

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Premier Construction Magazine

Premier Construction

Francesco Mazzei will launch Fiume, a modern Italian restaurant at Circus West Village in the eagerly anticipated Battersea Power Station development. The restaurant is the third venture to be launched by Francesco in partnership with D&D London. Fiume, which translates as ‘river,’ is situated right on the bank of the

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Evening Standard

Donald Trump doesn't love Battersea, here are 10 reasons you should

Iconic Italian chef Francesco Mazzei has just opened Fiume, dishing up traditional dishes inspired by his home region of Calabria by the river. Gordon Ramsay runs his neighbourhood restaurant London House in village-like Battersea Square, and Vivek Singh will soon be launching an outpost of his City-based Cinnamon

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BigHospitality

D&D London bans plastic straws across its 40 sites

At Francesco Mazzei’s Radici and Sartoria, the amount recycled rose from around 40% and 30% respectively to 70% from August to November 2017. Staff meals now follow Meat-free Mondays and are made entirely from kitchen leftovers. “As restaurateurs, sustainability and caring for the environment generally have been

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FEAST Magazine

'Food Meets Fashion' at Sartoria

Some exciting guest speakers will join chef patron Francesco Mazzei and together they will bring forward the overlap between fashion design and cooking. Promising to be an enlightening experience, the event will also offer a three-course meal developed by Chef Francesco in the restaurant’s glamorous private dining

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ITCM

D&D London launches its eco-centric initiative, Mindful City!

Veganuary will be an important part of the campaign, with The Chop Houses promoting a quality roast ‘carve your own cauliflower’ option as well as special vegetarian dishes across Francesco Mazzei’s restaurants Radici, Sartoria and Fiume. Mindful menus will even infiltrate behind the scenes at D&D, with ‘Meat-free

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The Independent

Help a Hungry Child: Felix Project takes fight against food poverty to

The Felix Project has launched its third primary school market stall funded by The Independent’s Christmas appeal. Thanks to readers’ generosity, a fruit and vegetable stand was set up at Hazel Community Primary School in Leicester, the first school to benefit from donations outside of the capital. Pupils and their parents

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BT

This is what the professional chefs will be doing with their Christmas

Francesco Mazzei, chef patron at Fiume, Radici and Sartoria. Top tip: “For something really easy, make a salad with green leaves and watercress adding leftover turkey flesh, all dressed with oil, lemon juice, honey and mustard, then serve with a soft-boiled egg. Or go for a turkey kebab, mince the turkey leftovers and add

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The Independent

Help a Hungry Child: Uber launches app feature to donate to

On all Uber trips in London today, the ride-hailing app will display a pop-up message encouraging passengers to donate to the Felix Project in just a few clicks. “In our second year of supporting the Felix Project, we wanted to make it as simple as possible for our users to get involved, too,” said Tom Elvidge, Uber’s UK

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The Independent

Help a Hungry Child charity appeal smashes £1m mark before

They celebrated the fundraising milestone with top Italian chef Francesco Mazzei. Headteacher Mrs Siddiqui said: “The Help a Hungry Child campaign has already made a real difference to children and their families at our school. We have been overwhelmed by the generosity of Independent readers who have donated to

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Just Opened London

Wright Brothers Battersea: Review

True, most of the names are familiar to London diners, but are generally respected and shrewd independent operators, including an exciting new Italian from chef Francesco Mazzei, a sister restaurant to ever-popular Soho spot Duck Soup, and – be still our beating hearts – the fifth Wright Brothers seafood restaurant.

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Evening Standard

£1million Christmas present for hungry children

Christmas cheer: pupils at Stanhope primary school in Greenford with leading chef Francesco Mazzei as part of our appeal. … in Greenford, who were the first to benefit from a free food stall set up thanks to our appeal, celebrated the fundraising milestone with a cooking class run by leading Italian chef Francesco Mazzei.

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The Independent

Help a Hungry Child: Michael Gove announces £500K fund to combat food waste

A £500,000 fund to redirect surplus food to needy people is launched today by Michael Gove after he was inspired by The Independent and Evening Standard’s Help A Hungry Child appeal. The cash will go to charities, such as The Felix Project, that stop good food going to waste and then turn it into nutritious meals for

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The Independent

Help a Hungry Child: Top Italian chef Francesco Mazzei cooks up a

A top Italian chef has revealed how families can avoid waste this Christmas by cooking with surplus. Francesco Mazzei, chef patron of Radici, Sartoria and most recenty Fiume, is a passionate advocate of using leftover food to cook up hearty meals. It is something he champions in his recipe book Mezzogiorno: Southern

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Malay Mail Online

Seven of the best dishes in London you should go eat right now

An image shared on Twitter by Elizabeth Auerbach that shows the Seared Curried Orkney Scallop served at Gordon Ramsay’s Pétrus restaurant in London. NEW YORK, Nov 8 — One of London’s strengths as a dining destination is the sheer diversity of the dishes available. It’s a city where restaurants compete on every

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Evening Standard

Donate as you dine to help hungry children in the Evening

Londoners wanting to support the Evening Standard’s Help A Hungry Child appeal can now donate by eating at some of the capital’s favourite restaurants. Until the end of December, 390 restaurants will add an optional £1 to diners’ bills in a scheme that will help disadvantaged children and adults. Among those

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Evening Standard

From a single delivery van to 20000 meals: How the Felix Project grew

Politicians, including Jeremy Corbyn and Sadiq Khan, backed the campaign, as well as celebrities Mumford & Sons and Michael Kiwanuka and chefs Simon Rogan, Ollie Dabbous, Skye Gyngell and Francesco Mazzei. With the help of the newspaper and its readers, The Felix Project has grown from a handful of volunteers

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London Loves Business

Best Christmas cocktails London has to offer!

Natale a Casa, meaning ‘home for Christmas’, will be a relaxing space and comforting menu in the middle of the city, where guests can sit back and enjoy some delightful Campari based cocktails and a selection of Chef Patron Francesco Mazzei’s Calabrian-inspired cicchetti. The festive cocktail selection, from

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Evening Standard

London restaurant boss Francesco Mazzei feels 'betrayed'

One of London’s leading Italian chefs has said he feels “betrayed” by Britain after the Brexit vote triggered a staffing crisis and an explosion in costs. Francesco Mazzei, who has three restaurants in the capital, employing a total of 110 staff, told the Standard that job applications from his native country have slumped by more

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BigHospitality

"I don't want my staff to suffer the way I did" - Francesco Mazzei on

“I don’t want my staff to suffer the way I did” – Francesco Mazzei on Fiume, sustainability and Brexit. By Sophie Witts. 17-Nov-2017 – Last … Chef Francesco Mazzei moved from Italy to work at The Dorchester in Mayfair in the early 1990’s, and ran L’Anima in the City for six years until 2015. He opens his third Italian restauran

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BigHospitality

Francesco Mazzei: EU chefs are leaving London as it's too expensive

A KPMG report​​ commissioned by the British Hospitality Association this year estimates that 75% of UK waiting staff and 25% of chefs are from other EU countries. Mazzei moved from Italy to work at The Dorchester in Mayfair in the early 1990s, and will launch Fiume at Battersea Power Station on 17 November. He says

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The Drinks Business

db Eats: Il Tetto

The food: Head chef Luca Terraneo worked with Francesco Mazzei at L’Anima for over a decade, and his experience is evident in his food. Working with seasonal ingredients sourced from across Italy, Terraneo serves classic Italian dishes with a contemporary twist. The menu is short and sweet, split into antipasti, pasta

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The Guardian

We owe much to Antonio Carluccio for our love of Italian food

The last time I saw Antonio Carluccio was at a party at the Italian embassy. He, the writer Anna del Conte, and the chefs Giorgio Locatelli and Francesco Mazzei, posed for a photograph. They were laughing, teasing each other, clearly enjoying themselves. Although Antonio relied on a walking stick he was not going to miss

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The Times

Super Sunday roasts: Britain's best places for a weekend feast

This recently opened modern meat-centric sister restaurant to the popular Brighton original is already a hit with some of London’s top chefs, including Pierre Koffmann and Francesco Mazzei. Set in the swanky One Tower Bridge development, Sunday lunch here is all about sharing British meat cooked over open fires, so a

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The London Economic

November and can be found at Unit 24, Circus West, Battersea

Joining chef and restaurateur Stevie Parle’s already impressive portfolio of London restaurants, Pastaio will officially open on Ganton Street in Soho this month. Simply translated as ‘one who makes pasta by hand’, Pastaio will, unsurprisingly, specialise in high-quality, fresh pasta made daily in a 70-cover dining space

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Express

Michel Roux Jr and other top celebrity chefs' favourite meals revealed

Ask a top chef to name the most amazing dish he or she has ever tasted and you might think they would opt for something involving lobster and foie gras, possibly topped by caviar. But this week celebrity chef Tom Aikens surprised many when he opted for a surprisingly basic concoction. He said: “The most amazing dish

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The Upcoming

The House of Peroni returns to East London for ten days: With chef

Half bar, half alcohol-drenched Urban Outfitters, House of Peroni is achingly cool. Bar staff in elegant uniforms, mixing up beautiful cocktails in copper shakers. Francesco Mazzei coating freshly cooked pasta in a wheel of Grana Padano, a cascade of caramelised pink peppercorns falling from his hand to the appreciation of

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BigHospitality

What to expect at Francesco Mazzei's Battersea Power Station

Mazzei will oversee the restaurant as chef patron, while head chef Francesco Chiarelli – who worked with Mazzei at L’Anima and Sartoria – will be responsible for the day-to-day running of the kitchen. Fiume – which means river in Italian – is opening as part of the first commercial phase of the Battersea Power Station

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Eater London

Francesco Mazzei Will Open a New Calabrian Restaurant in

This November, Francesco Mazzei will launch Fiume, a modern Italian restaurant at Circus West Village in the eagerly anticipated Battersea Power Station development. The restaurant is the third venture to be launched by Francesco in partnership with D&D London. Fiume, which translates as ‘river’, is situated right on the

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Evening Standard

Francesco Mazzei and Neil Rankin team up for autumnal butchery

Among a slew of harvest-inspired menus putting seasonal fare on plates at our favourite restaurants, Islington’s Radici has just announced its own. Chefs Francesco Mazzei and Neil Rankin of Temper fame have teamed up for next week’s Wild Dinner, which will showcase autumn’s finest produce and includes a

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The Handbook

Il Tetto, The Italian Trattoria on Selfridges' Roof

Terraneo was previously at Franco’s and has worked with the critically acclaimed Francesco Mazzei for over 10 years. He will be supported by world class team including Matthew Hayes, formerly Executive Pastry Chef for Corbin & King and now Executive Pastry Chef for the Des McDonald Group, which includes Il Tetto,

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Hospitality & Catering News

Il Tetto opens on Selfridges' rooftop – Friday 6th October 2017

The kitchen is overseen by Head Chef Luca Terraneo who brings a wealth of experience, from L’Anima and Franco’s; he has worked with the critically acclaimed Francesco Mazzei for over 10 years. Matthew Hayes, formerly Executive Pastry Chef for Corbin & King has been appointed as the new Executive Pastry Chef for

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CampaignLive

House of Peroni takes citrus inspiration

Francesco Mazzei is also back as master of taste to provide a “zesty” menu of Italian street food dishes such as egg fettuccine with Grana Padano, lemon and pink pepper, lemon and rosemary meatballs, as well as light bites including pumpkin and orange croquettes. There will also be a bar citrus which will have Italo house

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Irish Times

Talent and theatre at Italian-style food festival in Dublin

Party in the Italian style. Irish chef Mark Moriarty headed to Melbourne, Australia, last January to further his culinary education when his role as San Pellegrino young chef of the year came to an end. But he’s back in Dublin next month for a collaboration with Francesco Mazzei, chef patron at Sartoria in London. The Peroni

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BigHospitality

10 UK restaurant developments to watch

Francesco Mazzei will also open Fiume (Italian for river) at the development, his third joint venture with D&D Restaurants. It is also home to the first UK site of Copenhagen-based pizza restaurant group Mother, which has already opened its doors. Nahm chef David Thompson has even been linked to Battersea, with

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Eater London

Chef Vivek Singh Will Open a Second Cinnamon Kitchen

The owners of Ducksoup and Raw Duck are planning to open Duckroad and Francesco Mazzei is moving in with a restaurant called Fiume. Richard Vines announced the news of Singh’s planned arrival at the development on Twitter. Cinnamon Kitchen is part of Singh’s Cinnamon Group — a portfolio which includes th

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meatinfo

Chefs celebrate Welsh lamb as part of Love Lamb Week 2017

Italian chef Francesco Mazzei attended Meatopia last weekend (1-3 September), where he used PGI Welsh Lamb livers and kidneys to create his signature Stigghiola dish. Now patron chef of Radici – a new restaurant inspired by Italian cooking – Mazzei draws inspiration from his heritage to create dishes, including Welsh

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The Independent

How to make orzotto with Grana Padano, Tuscan sausage, pumpkin

Orzo, Italian for pearl barley, is one of these underrated yet highly nutritious grains. Like rice, it releases starch when cooking and is the perfect protagonist for an “orzotto”. As it takes longer to cook than its cousin grain, it’s a good idea to give it a head start. This is a beautifully warm and hearty plate, particularly suited for

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Battersea Power Station

Doing Things Differently at Battersea Power Station

Battersea Power Station’s incredible rebirth will see it transformed into one of the most exciting and innovative mixed use neighbourhoods ever built. Shops, offices, restaurants, homes, hotels, leisure, events and extensive public spaces will be seamlessly brought together by renowned architects to create one of the world’s

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The Independent

Francesco Mazzei: Top London chef exports anti-food-waste

A top chef who served meals created from surplus produce to London’s homeless over the summer was so inspired by the idea that he is taking an anti-food-waste campaign to his native Italy. Francesco Mazzei used leftover supermarket food collected by The Felix Project, a charity that feeds homeless and other

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Eater London

Shikumen Open Fourth Location — and More News

Francesco Mazzei — head chef at Sartoria and Radici — is launching a lunch menu at Whole Foods Kensington to support the Felix Project this week. A range of dishes will be available in the store’s prepared food section, with 10% of proceeds going to the Felix Project, the Evening Standard report. The collaboration is the

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Evening Standard

Francesco Mazzei supports the Felix Project with new lunch menu

Italian chef Francesco Mazzei has designed a lunch menu in support of the Felix Project, the food waste charity founded by Evening Standard chairman Justin Byam Shaw. The Chef’s Takeover scheme starts at Whole Foods Kensington this week. A range of dishes will be available in the store’s prepared food section, with

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Eater London

Zoë and Layo Paskin to Open Jacob the Angel — and More News

Zoë and Layo Paskin — the siblings behind The Palomar and The Barbary — will open a an English coffee house in Seven Dials in mid-August. It will sit directly next-door to The Barbary at 16 1⁄2 Neal’s Yard. The site will have only 13 covers: 10 inside and three outside and will serve (Square Mile) coffee, breakfast, lunch

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The Times

Sacred sites and heavenly food on Abruzzo's holy trail

Lamb is roasting in little food shacks, setting tummies rumbling. “Let’s go to a little restaurant I used to run,” says Lorenzo. Rifugio San Francesco is a two-room wooden hut in the middle of the steppe serving Abruzzese specialities. Out come bowls of lentil soup, bruschetta, plates of pasta, and something I don’t recognise.

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The Independent

Radici restaurant review: Those wanting fireworks have come to the

Francesco Mazzei looks like a chef. Maybe this sounds obvious, but so many chefs now look like chemists or geography teachers or investment bankers that it’s a relief to see in Mazzei’s dark Calabrian features and slicked-back hair: a full-blooded, central-casting Italian Chef. I know, it’s no way to judge the cooking. But it’s

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Foodepedia

Peroni Ambra And Franceso Mazzei Bring A Taste Of Italy To

The Sunday sessions, held during the traditional aperitivo moment, will see guests learn how to make and shape the perfect pizza dough and explore traditional Italian toppings, guided under the watchful eye of critically acclaimed chef and Master of Taste, Francesco Mazzei. The masterclass is followed by each guests

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The Independent

Strawberry recipes: From margarita ice lollies to Pimm's strawberry jam

Add the sugar syrup and lime juice, you can add more or less how you like it, just remember the flavour will be lesser once frozen. Transfer to the lolly moulds and place in the freezer to set, ideally overnight. strawberry-jam-1.jpg. Strawberry soup and Mosto Cotto by Francesco Mazzei. Strawberry soup. 500g of strawberries

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The Times

A foodie tour of Calabria — the Italian chef's guide

I have worked in many restaurants and learnt under some great chefs all over the world, but when I think about cooking and the food that I most love to cook, it is the food from where I grew up — from my home region of Calabria. It’s the sun-soaked toe of Italy’s boot, and it is here — and the surrounding southern Italian

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The Independen

Celebrity chefs are turning food thrown away by supermarkets into

canteen opened by the world’s top-rated chef, Massimo Bottura, under his Food for Soul banner, following other successful anti-waste schemes in Milan and at the Rio Olympics. This week it was the turn of Felix Project volunteers to eat there as they sat down to dinner cooked by Francesco Mazzei, chef patron of Sartoria

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The Spirits Business

Simone Caporale designs Sartoria cocktails

Available at Sartoria’s Libare bar, the collection consists of three cocktails that combine fragrance and flavour, and are served alongside a selection of cicchetti from Sartoria chef patron Francesco Mazzei. Inspired by the Étui Noir fragrance, the Harris Scent cocktail has notes of “wood, leather and smoke”, balanced with

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BigHospitality

David Biffani on bringing Copenhagen's Mother pizza to Battersea

Related news. Francesco Mazzei to open restaurant at Battersea Power Station; New wave of restaurants set for Battersea Power Station; The art’otel planned for Battersea will include a rooftop pool with views of Battersea Art’otel to operate Battersea Power Station hotel

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Hospitality & Catering News

Bellavita London Expo 2017 enjoys huge success

This year, the Bellavita London Expo 2017, held at the Business Design Centre in Islington from June 18th-20th has enjoyed incredible success in its fourth year. This year’s expo saw over 300 wines being showcased from across Italy, as well as 500 new products launching into the UK market for the first time. The focus of

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The Australian Financial Review

11 restaurants where power brokers eat in New York, London, and

Under Calabrian chef Francesco Mazzei, it combines a beautiful Art Deco look with friendly, informal service and gutsy food that’s stronger on flavour than subtlety. There’s a lively bar and three private dining rooms, as well as a £26.50 two-course lunch, if you are in a hurry. Sartoria is on Savile Row, so it draws a fashion

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The Upcoming

Bellavita 2017: From michelin-star chefs to local producers

Bellavita is the foremost trade show focusing exclusively on “Made in Italy” food and beverages, representing the “excellence of Italy”. Operating in five locations across the globe, this week was the 2017 London edition, bringing chefs, restaurateurs and distributors from across the UK together with artisan Italian producers

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Hospitality & Catering News

5 days to go… Bellavita Expo – London 2017

Leading the line-up of chefs will be Francesco Mazzei, Giorgio Locatelli and Theo Randall, all renowned in their industry for creating Michelin-starred Italian food. Some of the chefs will be demonstrating at Bellavita Expo’s Chef Academy, including Michelin-starred Chef Niko Romito, one half of three Michelin-Starred Reale

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HuffPost

Dining In London: After-Theater Supper With A Calabrian Accent At

Mr. Boland later moved on, and in April 2017, after a major renovation, everything changed again. The Calabrian-born chef Francesco Mazzei has taken charge of the kitchen at what is now called Radici (Roots). We were much taken with the cooking at his former restaurant l’Anima, though its stark décor and noisy acoustic

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Financial Times

The great cocktail detectives

Francesco Mazzei’s new trattoria, Radici in Islington, north London, does a great twist on a Negroni with it. Whisky producers have also been revisiting the archives; in the past year, both Lagavulin and Glenfiddich have released malts modelled on bottlings from the past. The real champion of old-style whisky, though, has

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The Upcoming

Massimo Bottura launches Refettorio Felix for London Food Month

A star-studded cast will cook here on a daily basis, involving some of the biggest names in the industry including Angela Hartnett, Ashley Palmer-Watts, Brett Graham, Clare Smyth, Claude Bosi, Daniel Boulud, Isaac McHale, Francesco Mazzei, Giorgio Locatelli, James Lowe, Jason Atherton, Jonny Lake, Lee Tiernan, Michel .

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Evening Standard

D&D's Des Gunewardena on growth plans, getting more foodie and

These will include Francesco Mazzei’s Fiume at Battersea Power Station in September, and Bluebird Café — a more casual spin-off of D&Ds famous Chelsea restaurant — in White City due at the end of the year. There are also another two Bluebird Cafés in the pipeline, with Des confirming plans to roll them out more .

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The Handbook

Fiume Opens at Battersea Power Station

It’s not been that long since we told you about Francesco Mazzei opening Radici, but now the Italian chef is on to opening his next restaurant as he sets his sights on Battersea Power Station. Part of Circus West Village and joining the likes of Vagabond, The Coffee Works Project, The General Store and No.29 Power Station

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Time Out London

Taste of London: four reasons to visit the capital's top restaurant

Stars of the capital’s culinary world, including auspicious names such as Tom Kerridge, Nathan Outlaw, Thomasina Miers and Francesco Mazzei, will be cooking up a storm in the AEG Taste Theatre in association with Etihad Airways. They’ll be demonstrating how they create their most revered meals and you can get

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Hospitality & Catering News

Bellavita Expo 2017 Preview

Leading the line-up of chefs will be Francesco Mazzei, Georgio Locatelli and Theo Randall, all renowned in their industry for creating Michelin-starred Italian food. Some of the chefs will be demonstrating at Bellavita Expo’s Chef Academy, and participating in an industry-led set of exciting roundtable discussions which will

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Hospitality & Catering News

Coq d'Argent unveils new Parisian bar refurbishment

D&D London is delighted to announce a glamorous bar refurbishment at the renowned rooftop restaurant, Coq d’Argent, inspired by the chic style of Paris. Working with renowned interior designer, Sagrada, the new bar will be transformed to reflect the quintessential elegance of a Parisian bar, with striking aged brass

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Evening Standard

Francesco Mazzei to launch new riverside restaurant Fiume in

Francesco Mazzei, chef-patron at Sartoria at Savile Row in Mayfair, and Radici in Islington, will launch Fiume — Italian for “river” — at the site in September. He told the Standard: “There are very, very few outdoor terraces on the river in central London. On a sunny day it will be like being in Tuscany or in Rome next to the

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The Caterer

Francesco Mazzei to launch restaurant at Battersea Power Station

Rob Tincknell, CEO of the Battersea Power Station Development Company, added: “Francesco Mazzei is an amazing chef with a strong track record and we are delighted that he has chosen Circus West Village at Battersea Power Station to unveil his new concept restaurant. It will add to the wide selection of food offerings

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Entertainment

The Flavours of Italy are coming to Dublin later this month

Aoife Noonan, executive pastry chef at Luna, Michael Ryan, Master of Pizza from Dublin Pizza Company and The House of Peroni’s Master of Mixology, Federico Riezzo, will present masterclasses and the residency’s Master of Taste, critically acclaimed Italian chef Francesco Mazzei, will oversee the menu for the House of

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The Drinks Business

Mazzei to open resto in Battersea Power Station

“It is a one-of-a-kind project that will attract people from all over the world and I can’t wait to feed them all,” Mazzei said. Rob Tincknell, CEO of the Battersea Power Station Development Company added: “Francesco Mazzei is an amazing chef with a strong track record and we are delighted that he has chosen Battersea

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BigHospitality

Francesco Mazzei to open restaurant at Battersea Power Station

“When I saw the plans for Circus West Village and Battersea Power Station as a whole, there was no doubt in my mind that I wanted to be involved,” says Mazzei. “It is a one-of-a-kind project that will attract people from all over the world and I cannot wait to feed them all!” Fiume will launch as part of the first commercial phase

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The Upcoming

Francesco Mazzei to open modern Italian restaurant Fiume at

The Italian chef Francesco Mazzei is set to open Fiume, a new modern Italian restaurant at Battersea Power Station this summer. The launch is Mazzei’s third since 2015, joining Sartoria on Savile Row and Radici in Islington, and will be open for lunch and dinner. Francesco Mazzei will oversee Fiume (Italian for river) as

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Spectator

The best food festivals in 2017

Over the course of three days at east London’s Tobacco Dock, cuts from nose to tail will be cooked over proper charcoal grills and chefs including Yottam Ottolenghi, Hamish Brown and Francesco Mazzei will be on hand to show how it should be done. There will also be butchery demonstrations, live music and an eclectic

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The Guardian

Radici, London: restaurant review

That number is the remarkable bit, because the chef here is Francesco Mazzei. Over the years, I have associated Mazzei with many things: precision, class, an understanding of comfort. I’ve never let the word “value” get anywhere near his name and that £8 price tag really is value. Frankly, I didn’t even know he could do

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Evening Standard

Russell Norman is bringing Venice restaurant Alle Testiere to Food

The tiny restaurant Alle Testiere is “like a little jewel box”, says Russell Norman, co-founder of Polpo. “It’s not romantic in the sense of candles and violins but it is beautiful, with space for just 24 people, and produces amazing dishes like soft-shell crab and garlicky razor clams fresh from the lagoon.” Until now, Alle Testiere’s

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The Handbook

Islington Restaurant Radici Goes Back to its Roots

The name translates as ‘roots’ in Italian to represent Head Chef Francesco Mazzei’s roots in Islington where he has been for 20 years. … On the Menu: Francesco Mazzei aimed to bring the food of his childhood to his London home so the menu reflects the Calabrian cuisine of his heritage, as well as incorporating dishes

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The London Economic

Just over a year ago, when Sartoria opened on the corner of Saville

Renowned as one of London’s finest Italian chefs (having previously worked at L’Anima), D&D London recruited Francesco Mazzei to run the kitchen of its swanky new venue. Bedecked with heavily starched linen and cutlery so heavily polished that neighbouring diners could be blinded with one misjudged mouthful – it

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The Times

Giles Coren reviews Radici, London N1

But then I remembered that zipping through The Times Magazine to get to the good stuff (me) the other week, I had happened upon a feature about Francesco Mazzei, demon chef of Sartoria, formerly of the Michelin-starred L’Anima in the City, who was opening something new in Islington (VERY convenient), a more relaxed

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Evening Standard

Helena Puolakka on her favourite restaurants and bars in London

What would you do? I would walk through Hyde park and Mayfair to Cecconi’s for an early breakfast. Then I’d continue to the Royal Academy of Arts, browsing fabulous shops in Mayfair before lunch at Sartoria to catch up with Francesco Mazzei. I’d finish the day at Royal Opera House watching my favourite opera, Nabucco,

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BigHospitality

The Estrella Damm National Restaurant Awards shortlist revealed

Francesco Mazzei, D&D London Michael O’Hare, The Man Behind the Curtain Peter Sanchez-Iglesias, Casamia. Full awards list​ The Estrella Damm National Restaurant of the Year The Service Award, sponsored by Liberty Wines Lifetime Achievement, sponsored by Lavazza Sustainable Restaurant of the Year,

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Irish Times

From oranges in Seville to marmalade in New Ross

Noonan and Ryan collaborated with Italian chef Francesco Mazzei, chef patron at Sartoria in London, on the menu for the Dublin event. It will feature brunch, cicchetti (snacks) and pasta dishes created by Mazzei, pizzas by Ryan and desserts and gelato by Noonan. The pop-up will be open to the public and no reservations

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Econsultancy

How Maserati uses influencers to drive its Instagram strategy

The list ranges from chef Francesco Mazzei to photographer Darryll Jones. The latest has been an ambassador for VisitScotland – landscape photographer Marc Pickering. It’s not just a case of the brand posting the occasional image either. The influencers are in total control of the Maserati account, with a new person taking

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BigHospitality

Watch: Francesco Mazzei goes back to his roots at Radici

With a name meaning ‘roots’ in Italian, Mazzei’s casual Islington venue is his most Calabrian offer in years. It is the south Italian chef’s second site with restaurant group D&D London, after his first, the high-end pan-Italian Mayfair venue Sartoria, opened on Savile Row in November 2015. The restaurant that arguably made

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The Times

Mazzei is back . . . with even more of Italy

When Francesco Mazzei visited Dublin to cook a pop-up dinner in November, the event, run by the House of Peroni, booked out as quickly as a U2 concert. Mazzei was, after all, who the Italian embassy contacted when Mary Berry rocked Italy to its gastronomic core by putting cream in her bolognese sauce on her cooking

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Chicago Tribune

Guacamole costs to jump as avocado shortage sparks record prices

That bowl of guacamole on Cinco de Mayo will be more expensive this year, as avocado prices rise to a record on surging demand and a smaller crop in Mexico and California. A 22-pound box of Hass avocados from the state of Michoacan, Mexico’s biggest producer, cost $27.89 Thursday, according to the government.

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Foodepedia

Announcing the Meatopia 2017 chef line-up

With just a few months to go until Meatopia 2017 takes place at London’s Tobacco Dock,here is the line-up of chefs for this year’s festival. For the first time ever, there will be chefs such as Yotam Ottolenghi and Nathan Outlaw focusing solely on cooking with veg and fish. Also on the list are some familiar faces from previous

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BigHospitality

Massimo Bottura confirms London location for UK homeless kitchen

a London-born schoolboy who died from meningococcal septicaemia in 2014 and whose family’s Felix Project has been a key part of the Standard’s Food Month food waste campaign. Top chefs including Alain Ducasse, Michel Roux Jr, Monica Galetti, Jason Atherton, Clare Smyth, Angela Hartnett, Francesco Mazzei and

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The Times

Spa cities: London for beautifying botanicals

We may not have the indigenous hammam culture of Marrakech or the onsen of Japan, but we do have rain — and green hills carpeted with botanicals and healing herbs. Thanks to British innovation, they end up as top home-grown beauty brands. And with its major-league spas, London is the obvious place to indulge

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Telegraph

Move over burrata, stracciatella is the big cheese of 2017

Straccia-what? Clearly I need to keep up, having barely got my head around the creamy uber-mozzarella that is burrata. Now stracciatella, a more loose and creamy take on mozzarella, is turning up on menus such as Francesco Mazzei’s Radici, newly opened in London’s Islington, where he plans to serve it with anchovies

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Evening Standard

Radici: Italian home cooking at its best as Francesco Mazzei goes local

In London it’s a toss up as to which is more synonymous with Italian food, burrata or Francesco Mazzei. Helpfully you’ll find both at Islington’s Radici, which is fresh out of the ever-expanding D&D stable replacing their dutiful but dated Almeida restaurant at the Highbury end of Upper Street. It’s Francesco’s third London

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Evening Standard

A standout Sunday Roast with Italian roots at Sartoria in Mayfair

Mayfair long-timer Sartoria has gone from strength-to-strength since Francesco Mazzei took the helm almost 18 months ago. And now, just as he launches his second Italian restaurant with D&D, Radici in Islington, he’s adding an extra flourish to the original in the form of a Sunday roast menu. Here’s what to expect from

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Evening Standard

Fay Maschler's week in food: from rhubarb crumble to pork terrine

At lunch at The Swan at Shakespeare’s Globe, the dome of St. Paul’s Cathedral is my companion opposite. Manna for tourists includes rhubarb crumble tart from ace chef Allan Pickett. 2. During the soft opening of Francesco Mazzei’s Islington-based southern Italian Radici, grilled green peas arrive blackened, blistered

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Chicago Tribune

This bank will take cheese as collateral

Whether they’re students or business operators, lots of people have to take out loans from the bank. For cheese farmers, there’s a bank in Italy that accepts cheese as collateral for loans. This is the story of three men and millions of dollars of that proverbial cheddar. Gene MarksWashington Post. Equipment. Real estate.

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Hospitality & Catering News

RADICI – Francesco Mazzei’s Islington trattoria now open

Francesco Mazzei has now opened Radici, an authentic Italian trattoria in Islington, the area of London he has made his home. Radici translates as ‘roots’, and reflects the Calabrian and southern Italian cuisine of Francesco’s heritage, all served in a relaxed environment alongside a carefully selected list of southern Italian

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BigHospitality

Francesco Mazzei and Theo Randall confirmed for Bellavita 2017

High profile chefs Francesco Mazzei and Theo Randall are to headline Italian food and drink expo Bellavita. Taking place at the Business Design Centre in Islington from 18-20 June, Bellavita Expo showcases hundreds of artisanal producers from across Italy alongside cooking demos, discussions and an awards

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The Independent

Book review: 'Mezzogiorno – Recipes from Southern Italy' by

Francesco Mazzei never wanted to be a chef. Growing up in Calabria, southwest Italy, he cared more about his football than his food. Having worked in his uncle’s ice cream shop from an early age, Mazzei had been exposed to the harsh realities of working in a kitchen and was determined to pursue a better life for himself.

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Just Opened London

Radici

The menu draws from various parts of southern Italy but is most strongly influenced by the cuisine of Calabria, from where Mazzei hails. It features dishes like baccala, or salt cod with potatoes and tomato sauce; ferrazzuoli, an eggless pasta with lamb; and involtino di fegato, or calf liver stuffed with pancetta. You’ll also find

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BigHospitality

Stellar chefs to volunteer at London homeless food waste initiative

Chefs including Alain Ducasse, Michel Roux Jr, Monica Galetti, Jason Atherton, Clare Smyth, Angela Hartnett, Francesco Mazzei and Ashley Palmer-Watts are to volunteer at a London community kitchen created by Massimo Bottura this summer. The full line-up of 30 chefs – who have 40 Michelin stars between them

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BigHospitality

Restaurant Radar: Openings April 2017

The new restaurant from Italian chef Francesco Mazzei, Radici is by D&D London – also of Mazzei’s Mayfair site Sartoria ‒ on the site of the former Almeida. It will serve dishes inspired by the chef’s home region of Calabria, plus the regions of Puglia, Sicily, and Campania – including umido di baccala (salt cod with potatoes

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The London Economic

Lupins is set to open in April and can be found at 66-68 Union Street

Opening on a spot along the Kilburn High Road this month, Quartieri is an authentic Napoletana pizzeria from the team behind Naples’ famous Trianon Vomero pizzeria. Hoping to bring a true taste of Naples to London, Quartieri’s specialty will be pizzaioli Napoletani, made using flour and grain that’s milled in the traditional

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Morning Advertiser

Asahi UK launches Peroni Ambra

Summer run​. The company is marking Ambra’s launch by opening a bar at Somerset House Terrace, London, which will remain open until the end of September. Chef Francesco Mazzei, of London restaurant Sartoria, has created a menu of Italian dishes to accompany the site’s drinks offer.

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The Upcoming

Massimo Bottura to open food waste London Refectory Felix in Earl’s Court

Names including Chefs including Alain Ducasse, Michel Roux Jr, Monica Galetti, Jason Atherton, Clare Smyth, Angela Hartnett, Francesco Mazzei and Ashley Palmer-Watts have been confirmed – and considering the popularity of the cause and the sheer weight of Bottura’s name, expect even more of the absolute cream of

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Foodepedia

Peroni and Somerset House open Somerset House Terrace

Master of Taste, Francesco Mazzei, will also be curating a delicious, bespoke cicchetti menu. Somerset House Terrace, Presented by Peroni Ambra will be the first place that people can sample Peroni Ambra. It will also become available in a selection of top end bars in London before it is more widely available nationwide

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The Independent

How to chop and cook aubergines

Pasta with aubergines and tomatoes by Francesco Mazzei. Francesco Mazzei serves the Sicilian classic, pasta alla norma or pasta with aubergines and tomatoes. Francesco uses zitoni pasta, however other tubular pastas such as penne or candele lunghe are good alternatives. This recipe is taken from Francesco Mazzei’s

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GQ Magazine

Try your hand at virtual reality art with House of Peroni this weekend

you can take a look at these and go in for a virtual reality experience, testing your drawing skills with the Google Tilt Brush, and sample Peroni cocktails courtesy of “Master of Mixology” Simone Caporale and Calabrian morsels from “Master of Taste” Francesco Mazzei. The event runs in London from 15 March – 18 March

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Evening Standard

Paint a masterpiece at virtual reality art experience in Soho

Londoners are being invited to build castles in the air at a virtual reality art experience. Visitors to the House of Peroni in Soho can try out cutting-edge Google Tilt Brush technology with help from three artists. Fabio Giampietro, Carne Griffiths and Peeta will lead 50-minute masterclasses on how to create a work of art inside

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Evening Standard

Food for thought: join the debate

The London Evening Standard, in conjunction with Syngenta, a leading agriculture company, is running a series of debates on the future of food. The first debate on Technology and Food, chaired by Standard editor Sarah Sands, will take place on Wednesday March 22 at Somerset House. A panel of industry experts and

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Financial Times

Recipe: Rowley Leigh’s orecchiette with turnip tops and smoked mackerel

At the FT Weekend summer festival last year I discussed and cooked pasta with my friend Francesco Mazzei. I was taken aback when, talking about his mother’s home cooking in Calabria — one of the poorest Italian provinces — he said they usually only ate pasta once a week and that was on Sundays, when they had a big

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The West Australian

10 ways to enjoy pancakes

Chef Francesco Mazzei tops them with a gratinati (crust) of Grana Padano cheese and butter with sweated shallots. “Serve it with a flavoured tomato sauce,” he says. “It’s delicious and it’s vegetarian.” JAPAN. “We like pancakes really fluffy and soft,” says Hideko Kawa, who was a high-school teacher in Kanazawa city before

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Bloomberg

10 New Ways to Enjoy Pancakes for Fat Tuesday

Italy The Italians enjoy crespelle alla fiorentina at weddings and other celebrations. These are crepes stuffed with ricotta, spinach, egg yolk and nutmeg. Chef Francesco Mazzei tops them with a gratinati (crust) of Grana Padano cheese and butter with sweated shallots. “Serve it with a sage-flavored tomato sauce,” he says.

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The Handbook

Islington's New Italian: Radici

Spring has sprung and with it comes a whole new set of restaurants, including Radici, a new Italian trattoria coming to Islington and opening next week. It’s part of the D & D London Group (Aster, Bluebird, Avenue et al) and will be the work of Francesco Mazzei, Chef Patron of Sartoria who will be cooking up a menu that that

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Olive Oil Times

Britain’s Olive Oil Prices Reach a Seven-Year High, Hitting Restaurateurs

Francesco Mazzei, owner of the London-based Sartoria restaurant told Bloomberg he had increased his menu prices to combat the extra cost of sourcing olive oil. Mazzei said “Olive oil is becoming a luxury.” Ben Tish who runs Salt Yard, (a London tapas restaurant) said he had recently paid $648 for 100 liters of olive oil

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The Denver Post

We're about to suffer a worldwide olive oil shortage

It might be the saddest quote you read today: “Olive oil is becoming a luxury.” That comes courtesy of Italian chef Francesco Mazzei, who runs the Italian restaurant Sartoria in London. Mazzei depends on olive oil for much of his cooking. But because of a shortage, he told Bloomberg News, prices are skyrocketing. He’s even

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We Heart

Putting feeling into spatial design, Central Design Studio's Ian Haigh

We’ve recently completed an Italian restaurant in Riyadh with quite a modest design and a ‘neighbourhood’ atmosphere; with incredible food by chef Francesco Mazzei. We’re due to complete a hotel project in Bristol, too. This will be really special — a beautiful Grade II-listed Victorian building being brought back to life with

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The Independent

How to poach salmon video: Poached salmon with cherry tomato

Poaching is a gentle, healthy way to cook salmon and you can add lots of different flavours to the liquid. It is best to poach the salmon starting with the liquid cold, as this will result in more evenly cooked fish. Controlling the temperature of the water and keeping it well under boiling point ensures that the fish isn’t exposed to

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Bloomberg

FOOD Olive Oil Prices Are Going Through the Roof

Now erratic weather in Spain and Italy, the world’s biggest producers, is rippling through global olive oil markets, and it’s about to get worse. Prices for extra virgin olive oil in Italy have soared almost one-third since October to €5.75 ($6.15) a kilogram, while Spanish costs jumped about 10%, according to the International

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Big Hospitality

New wave of restaurants set for Battersea Power Station

Show more. Mother pizza Copenhagen opening at Battersea Power Station David Biffani on bringing Copenhagen’s Mother pizza to Battersea Power Station · Francesco Mazzei to open restaurant at Battersea Power Station · Ben’s Canteen hits £250K crowdfunding target · Ben’s Canteen launches £250k crowdfunding

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Ecodellojonio

Lo chef Francesco Mazzei conquista Londra con i suoi piatti

Francesco Mazzei è un apprezzato chef originario di Cerchiara di Calabria che da vent’anni vive e lavora a Londra. E’ diventato una chef star, ha fatto scoprire ai londinesi i sapori della sua Calabria, fa impazzire con i suoi piatti e la sua coinvolgente simpatia meridionale gli inglesi che guardano Masterchef UK e tanti

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Eat Out

SA chef Gregory Czarnecki joins the world’s top chefs for culinary adventure in Italy

“But to work alongside Vladimir Mukhin [chef at White Rabbit in Moscow] and Francesco Mazzei [chef at Sartoria in London], some of the world’s best female chefs… To have Rodolfo Guzman [chef at Boragó in Chile] coming to taste your food, it was an honour and a great pleasure.” Unwilling to commit to a single best dish

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Big Hospitality.co.uk

Francesco Mazzei's new restaurant to be called Radici

The kitchen will be run day-to-day by Antonio Mazzone, Francesco’s longstanding right-hand man. “With Radici, I am so excited to bring the food of my childhood to my London home,” says Mazzei. “I have lived in Islington for over 20 years, and I hope that this relaxed neighbourhood restaurant will soon become a part of the

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The Upcoming

Chef Mazzei set to open new Italian restaurant in Islington: Radici

This April, celebrated chef Francesco Mazzei will open Radici, an authentic Italian trattoria in Islington, the area of London he has made his home. Radici translates as “roots”, and will reflect the Calabrian cuisine of Francesco’s heritage, as well as incorporating dishes from the southern Italian areas of Campania, Basilicata

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BigHospitality.co.uk

New wave of restaurants set for Battersea Power Station

Show more. Mother pizza Copenhagen opening at Battersea Power Station David Biffani on bringing Copenhagen’s Mother pizza to Battersea Power Station · Francesco Mazzei to open restaurant at Battersea Power Station · Ben’s Canteen hits £250K crowdfunding target · Ben’s Canteen launches £250k crowdfunding …

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Hospitality & Catering News

Bellavita Expo 2017 Preview

Leading the line-up of chefs will be Francesco Mazzei, Georgio Locatelli and Theo Randall, all renowned in their industry for creating Michelin-starred Italian food. Some of the chefs will be demonstrating at Bellavita Expo’s Chef Academy, and participating in an industry-led set of exciting roundtable discussions which will …

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London Evening Standard

Francesco Mazzei to launch southern Italian restaurant in Islington

“It will be run by D&D London and will replace the restaurant group’s existing site Almeida. It is due to open in March and will be inspired by Mazzei’s southern Italian roots, as well as Islington itself, where he and his family live”

Written by Ben Norum

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Bloomberg

What Is Nduja and Why Is It Suddenly on Every Menu?

“The answer is simple: ‘It’s great with anything’ “

Written by Richard Vines

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Lovin Dublin

We Went Shopping With A Celeb Chef In Dublin And Here's What Happened

“Follow Francesco Mazzei as he peruses the aisles of Dublin’s Fallon & Byrne, picking only the finest ingredients to create the perfect Italian feast at home”

Written by Louise Donnery

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London Evening Standard

Francesco Mazzei: To me, leftover food is beautiful

“Leftovers are the opposite of waste: they’re wonderful, delicious toys to play with”

Written by Frankie McCoy

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PERONI ITALY

An Interview with Chef Francesco Mazzei

“I always say that my style of cooking is mamma’s cooking with a chef’s hands”

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London Evening Standard

Pasta, and how to make it with chef Francesco Mazzei

“Victoria Stewart heads to Soho Farmhouse for a masterclass with the Sartoria chef”

Written by Victoria Stewart

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Liberty London Girl

Taking a Francesco Mazzei Pasta Masterclass with The House of Peroni at Soho Farmhouse

“When my friends at the House of Peroni emailed to ask me if I would like to take a pasta masterclass with their Master of Taste, Italian chef Francesco Mazzei, I was a definite yes “

Written by Sasha Wilkins

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London Evening Standard

Out of the Kitchen: Francesco Mazzei on his favourite restaurants and bars in London

“Francesco Mazzei, chef patron at Mayfair’s Sartoria, likes Negronis and Islington eating”

Written by Ben Norum

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Financial Times

RECIPE: WILD STRAWBERRY ICE-CREAM

“The know-how of the gelateria translates deliciously to the wild strawberries and cream of the great British summer”

Written by FT team

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Hot Dinners

Hot Right Now - London's hottest restaurants

“The restaurant scene in London has never been hotter. Big name chefs and restaurants from all over the world have their eyes on us, new trends are popping up all the time and areas previously devoid of decent food are becoming hot culinary destinations”

Written by Catherine Hanly

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Tatler UK

THE 16 BEST ITALIAN RESTAURANTS IN LONDON

“Mamma Mia! Italian restaurants in the capital don’t get better than this…”

Story by Tatler

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ELLE UK

​Taste Of London's Food Trend Tips

“Want to know the latest matcha hack? Or how to serve black polenta? We’ve got you covered​”

Written by Sue Ward Davies

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Event

IN PICTURES: HOUSE OF PERONI LAUNCHES BRANDED POP-UP IN LONDON

“The chef in residency will be Francesco Mazzei, the man behind Mayfair’s Sartoria restaurant”

Written by Michelle Perrett

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The Upcoming

THE HOUSE OF PERONI LAUNCHES STYLISH RESIDENCY AT PROUD EAST

“Enjoy delicious Italian cuisine cooked by top Italian chef Francesco Mazzei”

Story by The Upcoming

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GQ UK

THE BEST MAYFAIR RESTAURANTS, BARS AND CLUBS

“Looking for the best restaurant, bar and club to structure a killer Saturday night?”

Story by GQ

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Evening Standard

TOP CHEFS COATED IN EVERYTHING FROM OLIVE OIL TO FLOUR FOR NEW TASTE OF LONDON

“Francesco Mazzei of Sartoria bathed in a stream of olive oil”

Written by Jonathan Prynn

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FT How to Spend It

Diary of a Somebody

“The chef patron at Savile Row’s Sartoria is fired up by new dishes and old friends”

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The Sunday Times

Table Talk: AA Gill reviews Sartoria, London W1

“The risotto was everything it should have been, flavoured with the sex organs of crocuses and butter”

Written by AA Gill

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ES Magazine

Grace Dent goes back for seconds at Sartoria

“Hands down, the greatest tiramisu in London”

Written by Grace Dent

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Emerald Street

COCKTAILS & CAPPUCCINOS

“Don’t leave without tasting the possibly perfect tiramisu”

Review by Emerald Street

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Business Traveller

Restaurant Check: Sartoria

“Gorgeous food and immaculate service in an elegant setting”

Written by Michelle Harbi

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Daily Mail

Suit you, Signore! Southern Italian culinary genius in a Savile Row setting? It’s a perfect fit...

“The real excitement lies in tasting Mazzei’s food once more”

Written by Tom Parker Bowles

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The Guardian

Sartoria: restaurant review

“The plush and pile of Savile Row is the ideal backdrop to the dizzying cooking of Francesco Mazzei”

Written by Jay Rayner

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The Independent

Francesco Mazzei on Disneyland's food, cobra curry and his life in travel

“There’s nowhere I would rather be than London”

Interview by Chloe Hamilton

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The Telegraph

Man on a mission: Francesco Mazzei on the truffle hunt

“The top Italian chef goes in search of the much sought after white truffle, an expensive delicacy but vital for his delicious beef tagliata”

Written by The Telegraph Team

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The Telegraph

Recipe from Calabria: Insalata di Baccalà

“Italian chef Francesco Mazzei shares his recipe for Insalata di Baccalà, a tasty and easy to create dish from his new cookbook, Mezzogiorno”

Written by Ali Gray

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The Telegraph

Chef Francesco Mazzei brings the best of Italy to London

“With Sartoria’s relaunch looming, the restaurant’s acclaimed chef patron Francesco Mazzei tells how quality ingredients are the order of the day”

Written by Ali Gray

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The Guardian

Francesco Mazzei’s final meal

“It’s antipasti and mama’s lasagne in Calabria for the owner of London’s Sartoria restaurant”

Interview by Dale Berning Sawa

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