A new series of events will take place at Sartoria on Savile Row in Mayfair, coming under the name of ‘Food Meets Fashion’. The prestigious location is the world’s most famous tailoring street and these events aim to highlight exactly this synergy between tailoring and cooking. They are part of D&D’s latest campaign, ‘Mindful City’, which promotes a slow-down-type of lifestyle, where people show more appreciation to their own bodies, minds, and the environment.

Some exciting guest speakers will join chef patron Francesco Mazzei and together they will bring forward the overlap between fashion design and cooking. Promising to be an enlightening experience, the event will also offer a three-course meal developed by Chef Francesco in the restaurant’s glamorous private dining room.

The first event will take place on the 2nd of February and the special guest will be the the fashion designer Ozwald Boateng OBE. The exclusive lunch will start with a talk from Ozwald, followed by Francesco Mazzei discussing his passion for cooking and introducing the meal to the customers.

The three-course meal consists of a Burrata, blood orange, radicchio and pickled black truffle salad followed by a Crustaceous lasagnetta with Marsala zabaglione and a dessert of Lemon tiramisu. A glass of Moet & Chandon will be offered on arrival and a glass of wine with the meal. Guests will also be able to participate in a Q&A with Francesco and Ozwald during their dining experience.

Some of the confirmed names for the future events include the designers behind the womenswear label RIXO London, Henrietta Rix and Orlagh McCloskey. They will join Francesco on the 16th of February and will discuss food and fashion trends for 2018.

‘Food Meets Fashion’ will unfold between 12pm and 4pm and a ticket costs £60.

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Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.

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