S Pellegrino’s Italian pop-up at Harvey Nichols

La dolce vita chef Tuesday suppers

La dolce vita is coming to Harvey Nichols this summer with mineral water S Pellegrino’s “Live In Italian” takeover of the Fifth Floor terrace restaurant (July 10 to August 7). The alfresco space will be transformed into a piazza, and each Tuesday some of London’s best chefs will be serving their take on Italian dishes, creating a luscious feast (£40) served with a welcome drink and, of course, S Pellegrino.

Ollie Dabbous of Dabbous in Fitzrovia will host the first event (July 12) with a menu that starts with buffalo-milk ricotta with cipollini onions, crushed Sicilian pistachios, Amalfi lemon and Italian mint, followed by salmon crudo with Chioggia beetroot and marigold shoots. Charred farinata and grilled spring lamb with crushed green herbs will follow – and to finish, a wild-strawberry tartlet with mascarpone cream.

Theo Randall from Theo Randall at London’s InterContinental Hotel, Park Lane, will be bringing his trademark relaxed approach to haute cuisine on July 19, followed by James Lowe of Lyle’s on Tuesday 26 – although both have yet to finalise their menus.

The last chef in the series, Alyn Williams from Michelin-starred The Westbury will be at the kitchen pass on August 2 with a menu starting with vitello tonnato, tarragon and sweetcorn followed by sweet onion and borage agnolotti with smoked eel and salt-baked tropea onions. A main course of slow-cooked whole cod, creamy rustic polenta, broad beans, black olive, pecorino and Amaretto will follow, and to finish, raspberries with frozen sweet ricotta, S Pellegrino and Amalfi lemon sorbet.


Tuesdays aside, lunchtime and dinners will see dishes (from £5 to £12) designed by the Italian Supper Club, inspired by different Italian destinations – from Capri’s Blue Grotto: spaghetti with lemon butter, colatura di alici, pecorino and lovage; to Positano’s Viale Pasitea: a fried pizzetta with pecorino cream, guanciale salami, pistachio and wild mint; and Venice’s Rialto Bridge: fried cod baccala with a cucumber dip.

Sparkling indeed.


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