Giorgio Locatelli is a famous UK-based Chef, judge on MasterChef Italia and now also a judge on Celebrity MasterChef UK. "I think I'm the first Italian to be appointed as a judge on MasterChef UK." With this statement, uttered in the Table Manners podcast video, Giorgio Locatelli effectively announced his new role: he will be a judge, alongside food critic Grace Dent, on Celebrity MasterChef UK, the BBC spin-off show dedicated to celebrity contestants. For the Italian chef and restaurateur, joining the British version of the show marks a significant step: not only a new television venture but also recognition of an Italian presence now fully established in the UK's culinary scene.
Locatelli said the episodes are filmed. On the new judging panel with Grace Dent, he sees himself as the 'bad cop,' strict on cleanliness and organisation in his cooking approach, which balances creativity, flavour, and discipline. The competition involves celebrities unfamiliar with team and restaurant work, making it tough but rewarding. While contestants haven't been named and promotion is limited, Locatelli hinted that one has consistently impressed him with their dish. Born in Lombardy and moving to London in the 1980s, he built a stable Italian culinary career, notably at Locanda Locatelli in Marylebone, a London benchmark for Italian cuisine that closed at the end of 2024. He then launched a new restaurant, Locatelli, at the National Gallery with his wife Plaxy and Searcys. The atmosphere at Locatelli is elegantly casual, providing a bright, airy mezzanine-level retreat from the busy museum floors.
His Bar Giorgio is located downstairs, ideal for enjoying an espresso and fresh maritozzi before exploring the galleries. At Locatelli at the National Gallery, the standout and most renowned dish is their signature Tiramisu. Other notable Italian classics include Braised Veal Ravioli with parsley gremolata and Parmigiano Reggiano sauce, as well as seasonal fresh pasta such as Orzotto—a barley risotto with black cuttlefish ink. While at the National Gallery, chef Giorgio Locatelli finds inspiration in the artwork, offering art-themed menus such as Caravaggio-inspired chicken, along with daily à la carte specials.
Veal Ravioli alla Locatelli
Making delicate, Michelin-quality veal ravioli at home demands patience and accuracy. Using Giorgio Locatelli’s classic Italian methods, you'll prepare a rich, slow-cooked veal filling and encase it in a perfectly kneaded egg pasta dough.
Ingredients:
For the Pasta Dough: 500g Italian "00" flour; Pinch of fine sea salt; 2 whole eggs + 2 egg yolks
For the Veal Filling: 400g veal (such as veal chuck or shank), cut into chunks; 1 carrot, diced; 1 onion, diced; 1 celery stalk, diced; 30g butter; 250ml high-quality veal stock; 150ml dry white wine; 1 egg; freshly grated Parmesan cheese; salt and freshly ground black pepper
Preparation:
Make the Pasta Dough: Sift the flour and a pinch of salt onto a clean surface and create a well in the middle. Crack the whole eggs and egg yolks. Gradually incorporate the flour into the eggs using your fingertips until the dough forms. Knead with the heel of your hand for 5-10 minutes until the dough becomes elastic and springy. Wrap tightly in clingfilm and let rest in the fridge for at least 1 hour, preferably overnight. Prepare the Veal filling: Heat the butter in a heavy-based saucepan. Add the diced carrot, onion, and celery, then gently sweat until they are soft and golden. Add the veal chunks and brown them on all sides. Pour in the white wine and allow it to reduce by half, scraping up any flavourful bits from the bottom of the pan. Add the veal stock, bring to a simmer, cover, and cook on low for about 2.5 hours until the meat is very tender and falls apart. Remove the meat from the sauce and shred it, discarding any tough bits. Blend the shredded meat with a few spoonfuls of the reduced cooking liquid until it reaches a rich, paste-like texture. Mix in the beaten egg, a handful of freshly grated Parmesan, and season to taste. Let the filling cool completely before using. Assemble and Cook the Ravioli: Roll out your rested pasta dough into thin, long sheets with a pasta machine, set to the thinnest setting. Place small, walnut-sized mounds of veal filling along one half of the pasta sheet, leaving 3-4 cm gaps between each. Lightly brush the pasta edges around the filling with water or beaten egg. Fold the other half of the sheet over the filling and press down firmly around each mound to seal, pushing out any trapped air. Use a fluted pastry cutter, about 1 cm wider than the filling, to cut out individual ravioli. Boil a large, generously salted pot of water and cook the ravioli for 3-4 minutes. Carefully drain with a slotted spoon, then toss in a pan with melted butter, a splash of pasta water, and fresh herbs to serve. Buon Appetito!
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