At just 26, Francesco Sarvonio is quietly redefining modern Italian cooking in London. At Casa Felicia in Queen’s Park, the Naples-born chef cooks with restraint, clarity and soul, where semolina and water become a statement, dry-aged fish is handled with reverence, and tradition is interpreted, not performed. Less noise, more identity. This is Italian food that listens.

Chef Alessandro Bay blends Genoese roots, sustainability and innovation at Azzurra, redefining Italian seafood with a modern London flair.

Chef Giuseppe Saccone redefines Sorrento's flavours, blending tradition with innovation for a fresh take on Neapolitan classics.