if you’re on this list you already knew before anyone, but as of today it’s officially out in the world!

i’m opening a tiramisu shop, and i've just dropped the teaser,

you followed this from a pop-up we genuinely couldn’t keep up with, to festivals, to f1!! and now to something that actually stays (for a bit), so thank you.

if you haven’t seen the teaser yet, go watch it here.

more details coming tomorrow, but know it’s coming VERY SOON.

grazie

sepps x

i’m building a tiramisu shop.

a real one. a home for the tiramisu, not just a weekend pop-up here and there.

i’ve been dreaming about this for a long time and it’s finally properly in motion, and it’s happening sooner than you’d think (more on that soon 👀).

but before i lock anything in, i want to build this with you, not just for you. you’re the reason any of this exists, so your answers here genuinely shape what it becomes, the flavours, where it lives, all of it.

it’s a 2 minute survey, max. no wrong answers. and if you drop a flavour idea that makes the cut, i’ll make sure you’re the first to try it.

grazie! this means more than you know!!

sepps x

help me build my tiramisu shop

When I announced this a two weeks ago, the response was overwhelming. So many of you reached out with congratulations, support, and encouragement. All of which I’m incredibly grateful for. But the most popular comments you asked were: When? Where? And how do I actually get a table?

So here are all the details.

GIUSEPPE’S opens March 19th at Boxhall City, Liverpool Street.

It’s only open for six weeks. That’s it. March 20th through April 27th, and then it’s gone.

Now, I’ve wanted to reopen my Nonna’s restaurant ever since I found out they closed it down when I was just two years old. That dream has been sitting with me for as long as I can remember. But there’s no getting around the fact that the hospitality industry is brutal. Restaurants don’t fail because the food’s bad, they fail because the margins are razor-thin, hovering around 20%, which sounds fine until you remember that everything comes out of that. Rent. Staff. Ingredients. Bills. The an oven breaking at the worst possible moment.

So I’m not opening a permanent restaurant- yet. I’m testing the concept. I’m launching a pop-up. And this isn’t me being cautious, this is me being realistic.

Six weeks. Anyone can come. Any day of the week. No bookings. No guest list. You just walk in, order food, take a buzzer, and hopefully, less than ten minutes later, you’re eating. (And if it’s not ten minutes, don’t come for me, okay? It’s my first time.)

Honestly, I’m shitting myself.

Because I’m used to planning one night at a time. 20, maybe 30 people? Friends of friends. A room I can control. This is different. Now I have to think about: what if it’s busy? What if it’s too busy? What if it’s completely dead? What if no one shows up? What if everyone shows up at once?

The scariest part is I won’t know the answers to these questions until it’s happening in real time.

But this felt like the only way to do it. To do it properly. To do it honestly. Not pretending I have everything figured out. Just showing up. Doing my best. For six weeks. And seeing if this thing I’ve been dreaming about can actually exist in the real world.

So if you’ve been following along, if you’ve been asking when you can finally try the food, this is it. March 20th. Boxhall City, Liverpool Street. Six weeks. No reservations. Just come.

I’ll see you there.

—Giuseppe

PS. Please don’t all come at once or you’ll be waiting a long time.

I’ve teamed up with SMEG to bring you this intimate, in-store event celebrating my modern take on Italian cuisine.

Details below:

📆 12th Feb, 5:15pm

📍 Regent St, London

🎟️ £25 (includes samples & welcome drink)

There’s only 60 spaces and you guys are the first to know - grab a ticket before it sells out!

See you there,

Sepps x

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Sepps x