Celentano’s will open in August within the city's Cathedral House building and is described as 'a manifestation' of the couple's own attitude to dining out.
Inspired by their love of Italian food, warm hospitality and local, seasonal produce, the restaurant will take a 'conscious approach' to cooking and run a largely sustainable, low-waste kitchen.
Dean previously worked closely alongside Gill at Sauterelle at the Royal Exchange in London, and later at the much-loved Clapham restaurant The Dairy, where he was head chef. He later launched The Manor with Gill on Clapham Park Road, which gave way to neighbourhood restaurant Sorella, which Dean also headed up.
Most recently he worked as executive chef at Darby's, which Gill opened in London’s Nine Elms in 2019.
Dean’s cooking is described as 'pared back and produce driven, with a tangible respect for ingredients, seasonality and skill'.
The menu at Celentano’s will comprise snacks, small plates, pastas, large plates and desserts, which are all designed to be shared amongst the table.
Snacks will include Celentano's house-made sourdough with Le Ferre extra virgin olive oil and chicken liver mousse; house-cured pork and fennel salami with pickles; and smoked cod doughnuts.
Fresh pasta dishes include agnolotti with ricotta, cimi di rapa, artichoke and pomelo; and pappardelle with beef ragu. They will sit alongside small plates of Free Company’s turnip with muscat grapes, pine nuts and garden herbs; and larger, feasting-style dishes like whole fish, served on the bone.
Anna, who is a Glasgow native, will head up front of house and operations, marking her first professional foray into the world of restaurants.
The restaurant will feature a 32-cover dining room; a 50-cover private dining room; and a covered, 40-seater garden.
