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San Pietro, Scunthorpe

San Pietro

  • 11 High Street East
    Scunthorpe
    North Lincolnshire
    DN15 6UH

  • info@sanpietro.uk.com
  • 01724 277774

Fine dining experience in sophisticated surroundings

Name: Pietro Catalano

Restaurant: San Pietro

Q1. Starter or dessert?

A1. Starter generally, I do like lemon desserts though or a good crème brûlée.

Q2. What’s your favourite dish on your menu to cook?

A1. Fish , I love the fish in salt crust which is a traditional way of cooking fish – I just love fresh wild sea bass cooked simply, letting its quality and flavour shine.

Q3. Can’t fail comfort food?

A1. Pasta – Hey I’m Italian, I just could not live without it.

Q4. When did you realise you wanted to be a chef?

A4. I have always loved food and often helped my mother in the kitchen. I think during National service in Italy based in Rome I realised that I wanted to be a chef. I was assigned to the officers mess and cooked for the senior ranks.

Q5. What formal qualifications do you have and where did you get them?

A5. I don’t really have formal qualifications. I started at home and in the army ,and then continued working my way in kitchens learning from every chef I worked with. My mother was also a constant influence and friends and family at home in Sicily.

Q6. What was your first job in catering?

A6. I was a kitchen prep at an Italian restaurant in Hull.

Q7. Favourite kitchen equipment or gadget?

A7. Frying pan – the classic style is always best for flavour.

Q8. What do you think is the most interesting food trend at the moment?

A8. Sharing plates – its kind of the way we like to eat in Sicily – everyone around a table eating and sharing food – it’s the Italian way. I am trying to think of ways we can capture this feeling at San Pietro.

Q9. Favourite cook books and/or food writer?

A9. Marco Pierre White – his dishes are complex but reach for perfection. He is a true Master.

Q10. All-time most memorable meal?

A10. La Pergola in Rome – 3 star Michelin – wow – 12 pastry chefs!!! Can you believe it. Magical views and inspiring dishes, unforgettable. I was dining with my wife and daughter who was 9 at the time – I was so proud of her as she had the tasting menu too – much to the dismay of the waiters, and she loved everything. The chef was so impressed he invited us into the kitchen and showed my daughter and I around his enormous kitchen.

Q11. If you could eat at any restaurant in the world where would it be?

A11. Enotecca Pinchiorri, in Florence. I am desperate to go there but it doesn’t open on Mondays and Tuesdays which are my days off.

Q12. What one piece of advice would you give a student/trainee chef?

A12.  When you are passionate it is hard to take criticism but see it as an ingredient to success. The harder the critique the better the chef you will become. People who don’t care don’t critique and to learn from a chef who cares about what he does, someone who loves his food and is passionate about his dishes – that is the best teacher of all.

Name: Michelle Catalano – Restaurant Director
Restaurant: San Pietro

Q1. Starter or dessert?

A1. Starter – unless it’s a soufflé – I can’t resist them.

Q2. What’s your favourite dish on your menu?

A2. Pig 3 ways – Its one of our signature dishes – Fantastic quality Lincolnshire pork with Sardinian Mirto and Italian Beans.

Q3. Can’t fail comfort food?

A3. Mashed potatoes!

Q4. When did you decide on a career in hospitality?

A4. I kind of married into it.

Q5. What formal qualifications do you have and where did you get them?

A5. I have a degree in business studies and I am a certified sommelier.

Q6. What was your first job in the industry?

A6. Working as a barmaid during university.

Q7. Can you cook?

A7. Yes, I’m a good cook but, everyone has to have the same thing and I use every pan in the kitchen much to my husbands’ disgust!

Q8. What do you think is the most interesting industry trend at the moment?

A8. Asian fusion

Q9. Favourite aspect of your job?

A9. The people – always the people

Q10. All-time most memorable meal?

A10. I think chefs table at Marcus Waring when Marcus himself was there – an all out fantastic experience

Q11. If you could eat at any restaurant in the world where would it be?

A11. The French Laundry – Thomas Keller – Napa Valley USA.

Q12. What one piece of advice would you give a student/trainee?

A12. Work hard and listen – chefs generally have low patience but if they see that you are watching and listening they will give you more – you can learn from everyone in the kitchen so don’t waste it and always keep notes.

About us

Fine dining experience in sophisticated surroundings

The Chef

Name: Pietro Catalano

Restaurant: San Pietro

Q1. Starter or dessert?

A1. Starter generally, I do like lemon desserts though or a good crème brûlée.

Q2. What’s your favourite dish on your menu to cook?

A1. Fish , I love the fish in salt crust which is a traditional way of cooking fish – I just love fresh wild sea bass cooked simply, letting its quality and flavour shine.

Q3. Can’t fail comfort food?

A1. Pasta – Hey I’m Italian, I just could not live without it.

Q4. When did you realise you wanted to be a chef?

A4. I have always loved food and often helped my mother in the kitchen. I think during National service in Italy based in Rome I realised that I wanted to be a chef. I was assigned to the officers mess and cooked for the senior ranks.

Q5. What formal qualifications do you have and where did you get them?

A5. I don’t really have formal qualifications. I started at home and in the army ,and then continued working my way in kitchens learning from every chef I worked with. My mother was also a constant influence and friends and family at home in Sicily.

Q6. What was your first job in catering?

A6. I was a kitchen prep at an Italian restaurant in Hull.

Q7. Favourite kitchen equipment or gadget?

A7. Frying pan – the classic style is always best for flavour.

Q8. What do you think is the most interesting food trend at the moment?

A8. Sharing plates – its kind of the way we like to eat in Sicily – everyone around a table eating and sharing food – it’s the Italian way. I am trying to think of ways we can capture this feeling at San Pietro.

Q9. Favourite cook books and/or food writer?

A9. Marco Pierre White – his dishes are complex but reach for perfection. He is a true Master.

Q10. All-time most memorable meal?

A10. La Pergola in Rome – 3 star Michelin – wow – 12 pastry chefs!!! Can you believe it. Magical views and inspiring dishes, unforgettable. I was dining with my wife and daughter who was 9 at the time – I was so proud of her as she had the tasting menu too – much to the dismay of the waiters, and she loved everything. The chef was so impressed he invited us into the kitchen and showed my daughter and I around his enormous kitchen.

Q11. If you could eat at any restaurant in the world where would it be?

A11. Enotecca Pinchiorri, in Florence. I am desperate to go there but it doesn’t open on Mondays and Tuesdays which are my days off.

Q12. What one piece of advice would you give a student/trainee chef?

A12.  When you are passionate it is hard to take criticism but see it as an ingredient to success. The harder the critique the better the chef you will become. People who don’t care don’t critique and to learn from a chef who cares about what he does, someone who loves his food and is passionate about his dishes – that is the best teacher of all.

Front of House

Name: Michelle Catalano – Restaurant Director
Restaurant: San Pietro

Q1. Starter or dessert?

A1. Starter – unless it’s a soufflé – I can’t resist them.

Q2. What’s your favourite dish on your menu?

A2. Pig 3 ways – Its one of our signature dishes – Fantastic quality Lincolnshire pork with Sardinian Mirto and Italian Beans.

Q3. Can’t fail comfort food?

A3. Mashed potatoes!

Q4. When did you decide on a career in hospitality?

A4. I kind of married into it.

Q5. What formal qualifications do you have and where did you get them?

A5. I have a degree in business studies and I am a certified sommelier.

Q6. What was your first job in the industry?

A6. Working as a barmaid during university.

Q7. Can you cook?

A7. Yes, I’m a good cook but, everyone has to have the same thing and I use every pan in the kitchen much to my husbands’ disgust!

Q8. What do you think is the most interesting industry trend at the moment?

A8. Asian fusion

Q9. Favourite aspect of your job?

A9. The people – always the people

Q10. All-time most memorable meal?

A10. I think chefs table at Marcus Waring when Marcus himself was there – an all out fantastic experience

Q11. If you could eat at any restaurant in the world where would it be?

A11. The French Laundry – Thomas Keller – Napa Valley USA.

Q12. What one piece of advice would you give a student/trainee?

A12. Work hard and listen – chefs generally have low patience but if they see that you are watching and listening they will give you more – you can learn from everyone in the kitchen so don’t waste it and always keep notes.

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