2 Rosette Award for Culinary Excellence
As typical Italians, we’re very fond of the social ritual of mealtimes, and our buzzy restaurant is just a stone’s throw from the city centre and open all day for your meal times. Honest Italian food is reconstructed with modern flair, serving up an imaginative array of flavours from multi-award winning Chef.
One of the nation's brightest culinary talents, our Chef Patron Adam Simmonds has built a remarkable reputation leading some of the nation's finest kitchens. He worked under Raymond Blanc at Le Manoir aux Quat'Saisons and has gone on to achieve one Michelin star twice in his career so far. Adam has always been passionate about the seasonality, sustainability and provenance of his ingredients, bringing his signature style to Spagnoletti's seasonally changing menu.
Adam and Head Chef Denilson Da Costa Silva Salvanini form a dream team in the kitchen, characterized by a positive dynamic that fuels culinary creativity. With Adam's guidance and support, they cultivate a collaborative environment that inspires and motivates the entire team. Their shared passion for gastronomic excellence makes them a truly inspiring duo to observe in action.
Henry Chebaane is the creative mastermind behind the interiors of the Megaro hotel, Voyage with Adam Simmonds, and Hokus Pokus alchemy bar. At Spagnoletti, he has once again imagined a vibrant, stylish, and exuberant environment sitting behind the 19th century façade. The name and design are inspired by Charles Spagnoletti, the 19th century London engineer and inventor, who was responsible for the development of the telegraphic signalling systems first used on the Metropolitan line, and then on most of the British railways which were passing through King’s Cross Station. There are plenty of hidden surprises that were inspired by this innovator – around every corner at Spagnoletti, there’s something new to discover.
"I am super excited to be joining The Megaro Hotel; we share the same vision and direction which is so refreshing. Because of this, it will be so much more than simply a place to work, but rather a partnership. I can’t wait for the guests to come on this journey with us, whether that’s at Spagnoletti or the new restaurant later in the year."
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