This November, Corinthia London will open Mezzogiorno by Francesco Mazzei, a new restaurant concept that transforms the hotel’s former Northall restaurant.

Rooted in Mazzei’s Calabrian heritage and inspired by Southern Italy’s Baroque palazzos, Mezzogiorno will feature cuisine that is simple, and passed down through generations. The menu draws on bold flavours such as ‘nduja, soppressata, bergamot and chillies, while combining produce sourced directly from Calabria with 70% seasonal British ingredients including Scottish seafood, Westcombe ricotta and Welsh lamb.

Menu highlights include Scottish Crab with Tuscan Panzanella, Umbrian White Truffle Tortelli, the Four Pastas of Rome (Cacio e Pepe, Gricia, Carbonara and Amatriciana), Bistecca alla Fiorentina, and Mazzei’s Massive Marsala Tiramisu. A dedicated White Truffle menu, Italian-focused wine list, and an aperitivo bar with cocktails created tableside will also be available.

Mazzei trained in Rome and worked internationally before establishing himself in London with restaurants such as L’Anima, Fiume and Sartoria. At Mezzogiorno, he emphasises short supply chains, seasonal produce and partnerships with local farmers’ markets to reduce food miles and support communities.

The restaurant’s redesign was led by Afroditi, with interiors inspired by Calabria and Puglia. The eight-metre-high space features a palette of terracotta, pink and stone, layered with greenery and hand-painted stucco. Materials include green-veined Italian marble, oak parquetry flooring and custom-made Murano chandeliers.

“Opening Mezzogiorno is about sharing the way we eat in Italy,” says 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.”

“We wanted to work with Francesco Mazzei to create something joyful, vibrant, and rooted in family traditions; something that resonates deeply with us as a proudly family-owned hotel,” comments Corinthia London’s General Manager, Charlotte Weatherall. “We are delighted to welcome him as a new Chef Partner and look forward to guests experiencing the warmth of his Calabrian hospitality here in the heart of London.”