Mayfair's Amethyst restaurant has closed following chef Carlo Scotto's departure
Award-winning chef Carlo Scotto has announced he has stepped down from his Amethyst restaurant following differences with his business partners after 12 months of trading.
Carlo's decision to leave his Amethyst restaurant, located on Mayfair's Sackville Street, comes just months after it took home four AA rosette awards.
A statement released on his behalf read: "The last 12 months has been an exciting yet challenging journey and I'd like to thank my customers for their support. We picked up many positive reviews and accolades in our 12 months of trading, including being the only new recipient of four AA rosettes this year."
It added: "I am going to take a short break while I consider my options to ensure my next role allows me to continue to showcase my passion for fine dining and commitment to delivering some of the best food in the UK. Stay tuned, I am excited for the next chapter."
"I'm not searching for ingredients, what I'm searching for is more of a mix of cultures." - @scottocarlo
Carlo Scotto, Chef Owner of Amethyst, is this month's chef to watch
Read more ⬇ https://t.co/0eVvNs0N4k
— The Staff Canteen (@CanteenTweets) January 5, 2023
Since it's opening, Amethyst has received critical acclaim from some of the country's most renowned critics and food guides, including a listing in the Michelin Guide and a positive review in Hardens guide.
The Guardian's Grace Dent famously labelled Amethyst as one of the UK's best restaurants in her review of Carlo's debut venture.
Before Amethyst, Carlo was Head Chef of Xier located in London's Marylebone and announced Amethyst's opening in April 2021 whilst still working at Xier.
In January 2023, Carlo was selected as The Staff Canteen's Chef to Watch following his success in developing a unique and creative take on fine dining at his Amethyst restaurant.
Amethyst offered a three and five-course lunch, as well as a six-course tasting menu and a 12-course experience dining experience, inspired by Carlo's travels in Scandinavia and Japan, with typical dishes including scallops with caviar, galangal and matsutake and foie gras with rose petal salmon, yuzu and Piedmont hazelnuts.
At the time of publishing, Amethyst is listed as ‘temporarily closed' on Google.
{{user.name}}