'We're not reinventing Italy': Francesco Mazzei opens new London restaurant

Due to open on 20 November, Mezzogiorno at the Corinthia London hotel will be the latest development in Mazzei's long career in London.

The Calabrese chef has made a name for himself through his work with restaurants such as Franco’s on Jermyn Street, L'Anima and Sartoria. In the spring of 2023 he stepped back from the restaurants to travel and focus on his charity work – though he donned his chef whites once again in February of this year to cook a special Anglo-Italian banquet menu for King Charles III.

Mazzei has now fully returned from his hiatus and is getting ready to unveil his new restaurant, inspired by Italy's 'Mezzogiorno', the country's southern regions, to London diners next week.

What encouraged you to come back to London?

London is home for me. I came here nearly thirty years ago and have watched it grow into one of the most exciting food capitals in the world. The energy here is unique – every culture, every flavour, all in one place. After taking some time to recharge, I spent a wonderful period in the Mediterranean, which brought me closer to my roots. But when the opportunity came to create something new in such a historic and elegant setting as Corinthia London, I couldn’t say no. Mezzogiorno brings together my two worlds – the warmth and soul of Southern Italy and the vibrant spirit of this amazing city.

London has a huge number of Italian restaurants – what sets Mezzogiorno apart from the others?

It’s true, there are many Italian restaurants in London. But Mezzogiorno is different because it’s real. It’s the South of Italy - honest, soulful, generous cooking. We’re not reinventing Italy; we’re bringing its heart to London. You’ll taste my Calabria, but also the flavours of Puglia, Sicily, Basilicata  places full of sunshine and spice, where life is slower and food is everything, as well as the classics, like the four pastas of Rome. And yes, we’re in the beautiful Corinthia, so of course there’s elegance, but never pretension. It’s rustic food in a refined setting, with the warmth of a southern Italian home.

You've referred to the restaurant as reflecting Italy's “structured chaos” – could you elaborate on this?

Ah, the chaos – that’s Italy in a nutshell! Especially the South. There’s movement, passion, energy -everyone talking, cooking, laughing all at once. But when it comes to cooking, there’s also discipline, technique, and respect for tradition. That’s what you’ll see at Mezzogiorno. When you walk in, you pass through the kitchen – you see the flames, hear the pans, feel that life. It’s lively, warm, a bit noisy, but everything comes together beautifully. That’s the balance: chaos on the surface, harmony underneath. That’s the Italy I love.

The restaurant draws on your Calabrian roots – does this tap into British diners' greater awareness of Calabria as a holiday destination?

People are definitely discovering Calabria more and more - its mountains, its beaches, its amazing food culture. But for me, this isn’t about trends. I’ve always cooked from my roots, from my nonna’s kitchen. What’s exciting is that now diners are ready to explore beyond Tuscany or Sicily, they want to taste something new, more authentic. Calabria is raw and beautiful - spicy, bold, simple. I want people to feel like they’ve travelled there for dinner, without leaving London.

Corinthia London

How much will ‘nduja feature on the menu?

I could easily put ’nduja in everything! It’s the flavour of home – smoky, spicy, and full of character. You’ll definitely find it in a few dishes – tortelli with ’nduja, ricotta and burrata, pollo calabrese piccante, or even just a spoonful to wake up a sauce. But it’s not a gimmick; I use it where it makes sense, where it enhances the dish. Calabria has so many other treasures, like pepi cruschi, the dried sweet peppers, or beautiful fileja pasta, bergamot, liquorice…

British produce will also feature heavily on the menu – how do you strike the balance between celebrating both Italian and British produce? Is there a rule for it, e.g., fresh meat from Britain, preserves from Italy?

Exactly. It’s all about balance and respect. Britain has incredible produce: fish from Cornwall, lamb from Wales, ricotta from Devon, even pecorino made in Yorkshire by a Sardinian cheesemaker! I use the best of what’s fresh and local, and then I bring in the soul of Italy: the olive oil, the tomatoes, the salumi, the legumes from Calabria. So yes, you could say: the freshness is British, the spirit is Italian. When the ingredients are this good, they don’t need much - just care, simplicity, and love.

Will there be any British wine on the list, or will it all be Italian?

I love good British wine - there’s some beautiful sparkling coming from Kent and Sussex – so yes, we’ll have a few. But of course, Italy will dominate. How could it not? We’ll have wines from all over the country, especially from the South – and some made by my brother, Piero, back home in Calabria. They’re organic, small-batch and full of character, just like the food. The wine list will tell a story, just like the menu.

Mezzogiorno, 10a Northumberland Ave, London WC2N 5AE