London is abuzz as Corinthia London prepares to open Mezzogiorno by Francesco Mazzei, a new restaurant from the acclaimed Italian chef. Mazzei will transform the hotel’s former Northall Restaurant into a dining destination inspired by Calabria, his native region, and Puglia.
“Opening Mezzogiorno is about sharing the way we eat in Italy,” Mazzei says. “It’s generous and lively, just like the South. I want people to sit down, eat, drink, laugh and feel like they’re part of my family.”
Mazzei is recognised as one of the most influential Italian chefs in the United Kingdom. Trained in Rome and having worked with leading chefs internationally, he made his name in London at restaurants including L’Anima, Fiume and Sartoria.
Mezzogiorno will source directly from Calabrian producers while using around 70 percent seasonal British ingredients, celebrating the best of both regions. The menu will feature a dedicated white truffle offering, an Italian-led wine list, and aperitivi and cocktails prepared tableside. Sustainability is central to Mazzei’s approach: short supply chains, seasonal produce and partnerships with local farmers ensure freshness and support local communities.
The arrival of Mezzogiorno strengthens Corinthia London’s reputation as one of the city’s leading dining destinations, joining venues such as Tom Kerridge’s Bar & Grill, Salvatore Calabrese’s Velvet, The Garden and the Crystal Moon Lounge.
© Corinthia London
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
Hazelnut ice cream — I could easily eat half a kilo in one sitting while watching TV. At the same time, burrata is something I feel is overused now. I love it, but it’s everywhere.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
I’d start with my famous tortellini with ’nduja, ricotta and traditional balsamic vinegar. For the next course, my mum’s fileja pasta — a homemade fusilli-like pasta with spare rib ragout and smoked ricotta. Dessert would be my Marsala tiramisu, and for canapés I’d serve Zia Maria’s meatballs.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
A strawberry sponge cake for my sister’s birthday when I was 11 years old.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
There are many options, but I’d choose our lasagna pastachina. It’s a Calabrian lasagna layered with meatballs, eggs, fried aubergine and spinach — layers of joy, flavour, spice and indulgence. It’s a well-organised chaos, quintessentially Italian.
WHAT CULINARY TREND WOULD YOU LIKE TO SEE DISAPPEAR?
Chips on pizza. It’s the worst combination I’ve seen and tasted.