Press
“Viscerally thrilling cooking”
Financial Times → READ MORE
Restaurant Online → READ MORE
Marina O’Loughlin reviews Sessions Arts Club, Farringdon: “Everything about this restaurant promises pleasures”
The Times → READ MORE
Chateau Orlando → READ MORE
“I don’t do concepts,” she says. “It’s just a beautiful, special space, with hopefully fantastic food. There’s a classic feeling here, and that will be replicated in the food. We just want to grow organically into what’s here.”
The Standard → READ MORE
“It’s about doing what’s not expected”
Financial Times → READ MORE
Net-A-Porter: The Working Wardrobe → READ MORE
Polpetto Video
by Carol Sachs
Gather Journal → READ MORE
“Head chef Florence Knight has imbued the menu with her distinct sense of delicate flavors, texture, and color while keeping a devout focus on seasonality of produce. Taking time between services, Knight talked to us about her love for obscure, hard-to-find vegetables, why lardo is underrated, and how her background in fashion is visible on all her plates.”
“Knight is in the process of opening a restaurant of her own, and to Knight, there is no herb that combines England and Italy more than bay leaves. “[The leaves] came from Italy to England, via the Romans,” she remarks. I’m reminded of one particular dish of Knight’s: “drowned tomatoes” drenched in olive oil and garlic, and cooked with a couple of bay leaves”.
Life & Thyme → READ MORE
“Success has come young for Knight. Does she ever want a proper break? “I don’t think that’s my personality. I will never think: ‘I’ve done enough!’”.
Evening Standard → READ MORE
Florence Knight’s perfect picnic: Make the most of summer’s last Bank Holiday weekend.
The Independent → READ MORE
Sunday Times Style → READ MORE
“Mismatched florals, salvaged materials, antique finds – the London home of Polpetto’s head chef is a lesson in good taste”.
“As I settle in for a quick coffee at my table in the front window of the restaurant – perhaps the best table for people watching in the whole of London – I catch a smiling Florence Knight out of the corner of my eye”.
Port → READ MORE
“Knight is a very good cook. She has a deftness of touch and skilled hand, an innate understanding of what flavours work together, a massive respect for her ingredients”.
Daily Mail → READ MORE
Kinfolk → READ MORE
Kinfolk ask Florence Knight about what kind of grub she enjoys at home, how she likes living there and what pantry items she can’t live without.
“This isn’t a game-changer, it’s just completely enjoyable, straightaway the restaurant I’d choose to go to above all others in London, says David Sexton”.
Evening Standard → READ MORE
The Guardian → READ MORE
“Head chef at Polpo, about to publish her first book – at 26, Florence Knight is the next big thing. She owes it all, she says, to her late father.”