The culinary world is mourning the loss of a true visionary today, as Russell Norman, the renowned restaurateur, author, and Saturday Kitchen chef, has passed away at the age of 57.
The culinary world is mourning the loss of a true visionary today, as Russell Norman, the renowned restaurateur, author, and Saturday Kitchen chef, has passed away at the age of 57.
The passing of Russell Norman, a prominent restaurateur, author, and chef, at the age of 57 has left the culinary world in mourning. Over the past decade, Norman gained widespread recognition for his contributions to the food industry. His television appearances, including the BBC series 'The Restaurant Man' and 'Saturday Kitchen,' allowed him to share his expertise and passion for food with a broader audience.
One of Russell Norman's notable achievements was the founding of the award-winning Italian restaurant Brutto in London. Additionally, he co-founded Polpo and Spuntino, both of which left their mark on the culinary scene. Richard Beatty, who co-established Polpo with Norman, expressed his sorrow at the loss of his 'best friend' after a brief hospitalization. Norman's influence extended beyond the kitchen, as he authored several cookbooks that garnered recognition and awards.
His first book, 'Polpo: A Venetian Cookbook (of Sorts),' earned the distinction of being Waterstones' Book of the Year in 2012. He followed this success with 'Spuntino - Comfort Food (New York Style),' which received the Guild of Food Writers Award for Best Food and Travel Book in 2016. Just recently, he released his fourth book, 'Brutto: A (Simple) Florentine Cookbook,' at the beginning of this month.
Ebury Publishing, the publisher of his latest book, 'Brutto,' described him as a 'true creative force' and expressed their devastation at his passing. Norman was acknowledged as a 'food genius' and a 'trailblazer' by those who knew him well.
Tom Parker Bowles, a published food writer and critic, also paid tribute to Russell Norman, describing him as a 'great writer, enthusiast, eater, and restaurateur.' Norman's legacy will undoubtedly continue to inspire and influence the culinary world for years to come, leaving behind a rich tapestry of contributions and memories.