Chef Marco Iacoangeli

Chef At Home In Birmingham

I was born in the picturesque village of Genzano di Roma, just outside Rome, renowned for breadmaking and its annual flower festival. Growing up, Sundays were sacred —a day dedicated to the family lunch tradition, where my mother and grandmother would prepare elaborate Italian dishes from scratch. I watched them with fascination, learning the importance of fresh ingredients, patience, and the joy that a shared meal can bring. Those Sunday lunch became the foundation of my love for cooking and taught me that food is about connection as much as flavour.

At age 12, I began experimenting in the kitchen, drawing friends to our home to sample my creations. I was curious about every technique—why do we caramelize onions, why add wine to a sauce? This quest for understanding sparked a lifelong passion that led me from my first apprenticeship in a village pizzeria to roles in five-star restaurants and hotels worldwide. As I traveled and worked in kitchens across Europe, I found inspiration in global flavors and techniques, which deepened my approach to Italian cuisine.

Today, 30 years later, my cooking philosophy blends my roots with the influences I’ve gathered from my travels around the world. I love to reconstruct traditional Italian recipes with a modern flair, bringing unexpected twists to timeless dishes while staying true to their essence. Whether crafting a classic or creating something new, I strive to put passion on every plate.

I look forward to bringing this rich experience and creativity to your table.

For me, cooking is...

I can express myself by cooking, cooking let me be my self and for this I always enjoy to do it and put passion on it!

I learned to cook at...

Home, watching my mom and grandmother preparing Sunday lunch.

A cooking secret...

Be my self and enjoy with passion what I’m doing!

My menus

Italian finesse

STARTER

All inclusive

Arancini cacio e pepe, pecorino & white truffle sauce

Bruschetta with tomato salsa

Home baked rosemary focaccia

Marinated Nocellara Olives

FIRST COURSE

Choose 3 dishes

Fresh Seafood Salad And Grapes

Black Tiger Prawn, Cherry Tomato,In Creamy Garlic Butter And Pinot Grigio Sauce, Home Made Grilled

Creamy Mussels In White Wine Sauce And Bacon

Cozze Alla Marinara

Burrata, Beef Tomatoes, Black Truffle Oil, Fresh Basil

Selection Of Autentic Affetti Misti And Cheeses: Salame Napoli, Mortadella, Spianata Romana, Prosciutto Crudo, Asiago, Provolone, Gorgonzola

MAIN COURSE

Choose 3 dishes

Paccheri Alla Genovese

Aubergine Parmigiana (V) - Can Be Made Vegan

Spinach And Ricotta Cannelloni (V)

Risotto Milanese( Saffron Risotto) With Brithish's Farm Ossobuco, Creamed With 36 Month Aged Parmigiano

Chicken Fillet, Black Truffle Potato Mash, Grilled Asparagus, Creamy Wild Mushroom Sauce With A Drizzle Of Pinot Grigio

Home Made Beef Lasagna

Beef Cannelloni

Cannelloni Ricotta And Spinach, Tomato Sauce, Bechamel And Parmigiano

Sea Bass Fillet,King Prawns, Garlic And Parsley Crash Baby Potato, Grilled Asparagus, Saffron Sauce

Home Made Gnocchi With Ragu Sauce

Creamy Risotto With Seafood( Clams, Mussels And Black Tiger Prawn), Pinot Grigio And Fresh Parsley

Roast Chicken Supreme, Roast Courgette Puree, Roast Baby Potatoes, Baby Corn, Gravy

Porchetta, Garlic Broccoli Puree, Roast Baby Potato,Chianti Gravy

Salmon Fillet And Sti-Fry Garlic Broccoli Puree Wellinghton, Roast Broccoli Florette, Creamy

DESSERT

Choose 3 dishes

Mixed Berry Panna Cotta (V)

Classic Tiramisu (V) Gf Option Available

Panna Cotta With Raspberry (Ve)

Chocolate Torta Della Nonna, Fresh Raspberry, Whipped Cream, Chocolate Dressing,

Sicilian Cannoli ( Gf Oprion Available)

Chocolate Salame, Whipped Cream, Raspberry Coulis

Nutella Roll, Warm Chocolate Sauce, Pistachio Crumbs

Autumn finesse

STARTER

Choose 1 dish

Duck and citrus harmony

Coal beetroot tartar

FIRST COURSE

Choose 1 dish

Lobster embrace

Autumn harmony

MAIN COURSE

All inclusive

DESSERT

Choose 1 dish

Tiramisu

Vanilla cheesecake

Yule log

Sticky toffee pudding

Vegetarian/Vegan Finesse

STARTER

All inclusive

Tomato and basil arancini, slow cooked garlic aioli (Ve)

Watermelon & Mint Tartare with Balsamic Glaze Diced watermelon with fresh mint, lime zest, and balsamic reduction served in a mini tart shell (Ve)

Bruschetta with stir fry garlic shimeji mushrooms, sherry tomato, parsley (Ve)

Burrata with truffle oil, beef tomato and fresh basil (V)

FIRST COURSE

Choose 3 dishes

Coal beetroot tartar, cashew and tofu purée, baby pickled beetroot, condiment,herb oil dressing, edible flowers (Ve)

Beetroot Carpaccio with Walnut Crumble, Peashoots and cress salad, Orange Reduction (Ve)

Aubergine Parmigiana ( with vegan cheese) (Ve)

Citrus quinoa and Peach Salad with pomegranate seeds, baby spinach and Almonds, citrus, parsley and mustard oil dressing, edible flowers (Ve)

Stir-fry mediterranean veggies, home made flat bread with garlic butter (V) (Vegan option available)

MAIN COURSE

Choose 3 dishes

Aubergine Parmigiana (with vegan cheese)

Risotto Milanese( saffron risotto), vegan Parmigiano

Cannelloni Ricotta And Spinach, Tomato Sauce, Bechamel And Parmigiano (Ve)

Shimeji and truffle risotto, Parmigiano corals (V) (vegan option available)

Genoese pesto tagliatelle, sun dry tomato and 36 months grated parmigiano (V) (Vegan option available)

Home Made Gnocchi in tomato sauce and grated parmigiano(V) (Vegan option available)

Home made gnocchi, creamy black truffle sauce, 36 month grated parmigiano (V) (Vegan option available)

Home made veggie lasagna ( chestnut mushrooms, peas, courgette, carrots), parmigiano, cheese sauce (V) (Vegan option available)

Korean-Inspired Spiced Cauliflower Steaks – Charred with gochujang glaze, sesame, and Spring opinion, kimchi slaw

Moroccan Vegetable Tagine and ras el hanout cous cous Slow-cooked root vegetables, chickpeas, and apricots in a spiced tomato sauce, served with fluffy couscous and harissa-spiced yogurt (V,Ve)

Penne arrabbiata, rocket and chimichurri

DESSERT

Choose 3 dishes

Blue stilton, mature chedar, french brie, honey, grapes and crackers (V)

Classic Tiramisu (V) Gf Option Available

Coconut pannacotta, porto wine macerated strawberry, pistachio crumbs(V,Ve)

Coconut pannacotta, mango, dragonfruit and blueberry macedonia, strawberry coulis, edible flowers (V,Ve)

Gluten-free rose water pavlova with Porto wine macerated strawberries and Porto wine gel (V)

Home made Madagascan vanilla cheesecake with wild berries and strawberry coulis( V) Gf and Vegan option available

Home made Sticky toffee pudding, brandy sauce, whiped cream, fresh berries (V, Vegan option available)

Pannacotta with lychee and dragonfruit, strawberry gel (V, Ve, Gf)

Rose water pavlova, macerated strawberry in porto wine, pistachio crumbs

Chocolate and caramel tart, chocolate mousse,white chocolate sauce

Custard tart with wild berries, whipped cream, strawbery coulis

Fusion flavour

STARTER

All inclusive

Arancini cacio e pepe, pecorino & white truffle sauce

Bruschetta with stir fry garlic shimeji mushrooms, sherry tomato, parsley

Cucumber rings staffed with lime and mint cashew cream

FIRST COURSE

Choose 2 dishes

Breast of Duck with a citrus quinoa and baby spinach salad, toasted sourdough, burnt orange segments, walnuts and pomegranate seeds, dressed with EVO oil,mustard and lemon dressing

Coal beetroot tartar, cashew and tofu purée, baby pickled beetroot, condiment,herb oil dressing, edible flowers

Black Tiger Prawn, Cherry Tomato,In Creamy Garlic Butter And Pinot Grigio Sauce, Home Made Grilled focaccia

Curry mussels, flat garlic bread

Citrus quinoa and Peach Salad with baby spinach and Almonds, citrus, parsley and mustard oil dressing, edible flowers

Creamy Mussels In White Wine Sauce And Bacon

Fresh seafood salad with grapes, dragonfruit and mango, parsley oil dressing

Masala Grilled Prawns – Cooked over an open flame with garlic, chili, and lime butter

Breast of Duck with a citrus quinoa salad, toasted sourdough, burnt orange segments and pomegranate seeds, dressed with EVO oil and lemon dressing

MAIN COURSE

All inclusive

Lime and honey gochujang glazed monkfish , kimchi slaw and citrus ponzu gel

Caribbean: Slow-braised lamb shank in jerk spices, served with a sticky, spicy-sweet glaze, Indian influence: Coconut-turmeric pilaf, Turkish element: Side of charred vegetable salad tossed with sumac, parsley, and lemon vinaigrette

Seabass fillet, mediterranean giant cous-cous, saffron sauce, chimichurri dressing

Korean-Inspired Spiced Cauliflower Steaks – Charred with gochujang glaze, sesame, and Spring opinion

Mussel & squid ink risotto, cod ballantine & gremolata

DESSERT

All inclusive

Classic Tiramisu (V) Gf Option Available

Coconut pannacotta, macerated strawberry, pistachio crumbs

Rose water pavlova, macerated strawberry in porto wine, pistachio crumbs

Home made Madagascan vanilla cheesecake with blueberry and blackberries, raspberry coulis

Pannacotta with lychee and dragonfruit, strawberry gel