Giorgio Locatelli interview

Giorgio Locatelli worked at his family’s Michelin-starred restaurant in Italy before moving to London. After stints at the Savoy and other top eateries Giorgio opened Zafferano, earning a Michelin star in the process, followed by Spighetta, Spiga and his current restaurant, the Michelin-starred Locanda Locatelli.

Sweet or savoury?

Savoury.

British fare or Italian flair?

Italian flair… even though Italian food is more about consistency than flair…

Restaurant dining or home cooking?

I’m mainly in the restaurant so that makes me appreciate home cooking a lot more.

Cooking for friends or cooking for the kids?

Cooking for friends is a pleasure, cooking for my children is a duty!

Big breakfast or leisurely lunch?

Leisurely lunch. I just have an espresso for breakfast.

Supermarkets or farmers’ markets?

Both are important – the most important thing is not to forget that what is on offer is ultimately down to us.

Celebrity chef or respect from other chefs?

Respect from other chefs is one of the highest compliments for me.

Writing books or cookery demos?

Cookery demos are much more exciting.