A stellar cast of chefs celebrates 10 years of Angela Hartnett’s Murano

Stars of the British culinary scene join Hartnett in the kitchen for the 10th anniversary of the Mayfair address

Just four months after opening Murano, chef Angela Hartnett was awarded a Michelin star and four AA rosettes. Ten years later, she will be celebrating the anniversary of the Mayfair restaurant with an epic series of culinary events and special menus.

Murano restaurant, in London’s Mayfair, provides the venue for the events

Hartnett will cook and host a set of five-course dinners (priced £75 per person) alongside her chef friends, kicking off on Tuesday September 11 with Mark Hix of Hix and Mitch Tonks of The Seahorse – two top-notch chefs who are also marking the 10th anniversary of their own establishments this year. Lisa Goodwin-Allen of Northcote will make a guest appearance in the kitchen on Tuesday October 9, followed in future months by Lee Tiernan of Black Axe Mangal, Paul Ainsworth of Paul Ainsworth at Number 6, Pollen Street Social’s Jason Atherton, Marcus Wareing of Marcus and Jeremy Lee from the pass at Soho’s Quo Vadis (dates to be announced).

Chefs Mark Hix (centre) and Mitch Tonks (right) are taking part

A dish of rare breed pork, home-cured bacon, apple, lovage and pistachio is on Hartnett’s five-course tasting menu

Hartnett has also created a five-course tasting menu (priced £80 per person), featuring Murano’s signature dishes, with choices from two dishes for each course, including roasted sweetbread, pickled melon, fennel puree and spiced bread; pumpkin tortelli; monkfish braised in squid ink fregola with risotto and lardons; or rare breed pork and home-cured bacon. For dessert, the treats include pistachio, apple and peanut mousse; Madagascan chocolate with banana sorbet; or whole roasted peach with vanilla parfait.

From Sunday August 19, Murano will also be opening its doors every third Sunday to serve lunch. The sharing menu (priced £40 per person), curated by head chef Oscar Holgado, includes dishes such as house-cured mangalitza and separate servings of tortellini, ricotta, courgette, tomato ragout and roasted porchetta, plus pickled and roasted summer vegetables.