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Restaurant Industry News speaks with Carlo Scotto Chef Patron at new fine dining restaurant, Amethyst

Firstly, congratulations on your new Restaurant opening, talk us through the inspiration behind Amethyst

Thank you, it’s been a roller-coaster for the past few years but I’m looking forward to opening and being back in the kitchen.

Amethyst has been a project of mine since 2020. I wanted a restaurant which is both an expression of my cooking style but also brings something new to the London restaurant scene. I enjoy being creative with my dishes and wanted to launch a dining experience which showcases some of the wonderful ingredients from across the world. 

The restaurant is named after my birthstone, Amethyst, and the chef’s table has been specially made with a real Amethyst. It’s also located right in front of the pass, so I can interact with guests during service, which really adds to the dining experience.  

Talk us through your journey into the industry, have you always wanted to become a Chef and open your own restaurants? 

I’ve had a passion for cooking from a very young age. I grew up cooking alongside my grandmother, helping to prepare family meals. This led me to start working in professional kitchens from aged 13 as a chef apprentice. The moment I stepped into the kitchen; I knew this was what I wanted to do. It was spending days and nights working with some amazing chefs and kitchen teams across the world that led me to want to open my own restaurant.

What will be the cuisine focus at Amethyst? 

Amethyst is a tasting menu only restaurant, ranging from a three-five course lunch menu to a six-twelve course dinner experience. I enjoy inventing creative and experimental dishes, which will change regularly depending on seasonal produce. All the dishes will be inspired by culinary techniques I’ve learnt throughout the years, with flavours influenced  by the elegance and simplicity of Nordic and Japanese cuisines with  French and Arabic influences.

Talk us through why you wanted to focus on offering an ‘intimate gastronomic experience’? 

There were a few reasons why this I wanted to keep the experience intimate. I love to eat in restaurants as much as I love cooking and some of my all-time favourite places take you on a culinary journey. Restaurants like Noma and Frantzén have been real stand out dining experiences for me, and I’ve taken inspiration from them to create Amethyst.

By keeping the covers to just 20 at the chef’s table I am able to provide my guests with a truly personal and engaging dining experience from the moment they enter. For me it’s all about being able take guests on a gastronomic journey which delivers on food, wine and service.

What will be explored within the 12-course tasting menu? 

It will showcase my passion for quality ingredients, unusual flavour combinations and theatrical dishes.   I want to bring something fresh and exciting to the table that will wow diners in terms of taste and presentation.

Will you be using seasonal produce? 

It will a regularly changing menu depending on seasonal produce and what ingredients our suppliers have on the day. Every dish showcases quality ingredients and that means changing them according to the seasons and what’s available.

What is your favourite dish on the menu and why? 

A tough choice but I would say the Salmon and Foie gras. For this, the salmon is cured with rose water and paired with a marinated foie gras and yuzu jelly. It is probably my signature dish – that or the Black Cod with caramelised miso.

Will new dishes be added to the menus? 

Absolutely! I’m always experimenting with new dishes and love to push the boundaries. If I stop creating, I will have to stop cooking.

Tell us why we should book a table at Amethyst…. what can we expect?

Expect a unique gastronomic experience with inventive dishes, expertly paired wines and attentive service. Also, if you book the chef’s table, you’ll have a front row seat to the kitchen where the action is!

Image Credit: @lateef.photography

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