London is abuzz with excitement as Corinthia London prepares to debut Mezzogiorno by Francesco Mazzei, a new restaurant from the celebrated Italian chef. Mazzei will transform the hotel’s former Northall Restaurant into a destination inspired by Calabria (Mazzei’s home region) and Puglia.

“Opening Mezzogiorno is about sharing the way we eat in Italy,” said Mazzei. “It’s generous, it’s 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 widely heralded as one of the most influential Italian chefs in the United Kingdom. After training in Rome and working with leading chefs around the world, he found prominence in London at restaurants including L’Anima, Fiume and Sartoria.

Mezzogiorno will source directly from Calabrian producers while incorporating 70 percent seasonal British ingredients, celebrating the best of both regions. Guests will also enjoy a dedicated White Truffle menu, an Italian-led wine list, and aperitivi and cocktails crafted tableside. Mazzei’s passion for sustainability shines through with short supply chains, seasonal produce and partnerships with local farmers, ensuring freshness and supporting communities.

The opening of Mezzogiorno continues Corinthia London’s legacy as one of London’s leading dining destinations, joining Tom Kerridge’s Bar & Grill, Salvatore Calabrese’s Velvet, The Garden and 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 eat half a kilo in one sitting, by myself, watching TV. On the other hand, burrata. Don’t get me wrong, I love burrata, it’s an amazing ingredient, but now it’s everywhere!

WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?

My famous tortellini with ‘nduja, ricotta and traditional balsamic vinegar. Then, my mum’s fileja pasta — a homemade, fusilli- like pasta with spare rib ragout and smoked ricotta. For dessert, my Marsala tiramisu. And for a canapé — my Zia Maria’s meatballs.

WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?

A strawberry sponge cake for my sister’s birthday. I was 11 years old.

IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?

There are so many, it’s hard to choose. I would probably say our lasagna pastachina. It’s a Calabrian lasagna layered with meatballs, eggs, fried aubergine and spinach. Layers of joy, flavor, spiciness, naughtiness. A well-organized chaos, Italian style.

WHAT CULINARY TREND WOULD YOU LIKE TO SEE DISAPPEAR?

Chips on pizza. The worst thing I’ve ever seen or tasted in my life.