About the chef
Without a doubt, Angela is one of the top chefs in the UK right now.
Our co-founder George first met Angela back in 2008 when her modern Italian Michelin-starred restaurant - Murano - opened. She’s been a customer ever since.
Inspired by her Italian grandmother and mother, Angela has always had a love and appreciation for good food. One of our favourite things about Angela is how skilled she is at taking traditional Italian techniques and giving them a contemporary twist.
Over the past decade, we’ve supplied Angela’s restaurants with loved and trusted chef-grade ingredients and even worked together to raise £60,000 for Hospitality Action at our Virtual Banquet in 2021.
This year, we’re taking our partnership to the next level. With the help of the team at The Guardian Labs, we’ll be showcasing some of Angela's inspirational recipes, featuring her favourite Belazu ingredients.
Angela's picks
MURANO
“For me it’s about really good, simple,
tasty food.”
Serving the best seasonal flavours in the heart of Mayfair with a relaxed and welcoming interior, Murano celebrates the best of Italian cooking. Each producer is part of the Murano family, which works to create a menu that is sophisicated yet simple, championing the ingredients to create timeless Italian food.
Q & a
what are you most proud of in your career?
Probably opening Cafe Murano in Mayfair in 2008, I love the team there and we've received some really lovely reviews.
what's your go-to comfort dish?
It's got to be a simple bowl of pasta, cheese on toast, or just a good salty bag of crisps.
what are your favourite restaurants at the moment - the ones to watch?
Noble Rot has been a favourite of mine since it opened in 2015. Their style is simple cooking that tastes great. I love the pasta that is made in Brawn as well, it's my go-to local place.
What is a key in creating a great dish?
For me, it's simple. Don't rush and taste as you cook. Good flavour takes time, and use seasonal ingredients for the best results.
what are your top belazu product picks? what do you use them on most?
I love the Beldi Lemons, and use them a lot in recipes. Salt always develops the flavour in interesting ways that adds a whole other dimension to the ingredient.
