Piccolino in Stockton Heath reopens

Piccolino in Stockton Heath reopens this week, following the acquisition of the adjoining premises, glamorous refurbishment of the existing restaurant and the creation of an all-weather roof terrace

By Steven Pankhurst | Last updated 5 August 2015

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Piccolino in Stockton Heath reopens this week, following the acquisition of the adjoining premises, glamorous refurbishment of the existing restaurant and the creation of an all-weather roof terrace

It was just over a decade ago that Piccolino first opened its doors on Victoria Square, in Stockton Heath. So a refurbishment felt like the proper way to celebrate the Italian restaurant and bar’s tenth anniversary.

The restaurant is open all day, every day, serving breakfast, brunch, lunch and dinner until late.

piccolino-terraceAfter establishing itself in Cheshire, Piccolino has now opened restaurants in London, major cities and some of the most sought after affluent towns and suburbs in the UK. Its restaurants are often frequented by celebrities and well known personalities.

This is the first phase, of a two phase refurbishment, which has so far seen the restaurant double in size to seat 170 covers and the creation of an all-weather roof terrace, with a state of the art retractable roof is sure to be a big attraction to sun seekers.

Although the restaurant has had a complete makeover, we have managed to keep the charm that Piccolino in Stockton Heath is known for. The refined but simple use of classic timeless materials including Carrara white marble, oak, and reclaimed woods is brought to life with striking blue leather finishes, where inspiration was taken from the Italian boat builder Riva.

piccolino- insideThe menu also boasts some exciting additions too.

Available from 9am-12pm Monday – Friday and 9am-3pm Saturday-Sunday, the restaurants new breakfast & brunch menu offers a range of breakfast favourites from waffles, crepes & pancakes to panini’s, eggs & porridge.

All of their eggs are sourced from Brookside Farm in Lancashire, so whether you choose to start the day with your eggs scrambled, fried, poached or in an omelette, you can guarantee that they’ll always be free range.

piccolino-BreakfastThe quality of their drinks offering is similarly impressive. All juices and smoothies are made to order using fresh ingredients. Fruits are ‘cold-pressed’ meaning no heat is applied during the preparation process, ensuring no nutrients are damaged, compromised or wasted.

The addition of a cold counter deli section on the menu offers; freshly baked breads from their own bakery, salamis and cheeses from artisan suppliers all over Italy, and an amazing selection of wild fish and shellfish, as well as seasonal salads.

At the heart of the menu is a Josper grill, which is fired on natural lump wood charcoal and sustainable wood specifically sourced from the English countryside.

Piccolino is passionate about provenance. It has its own butchery in Cheshire where a team of nine skilled butchers source the very best meat and poultry.

All their beef is sourced from carefully selected farms across the British Isles and they specialize in Black Aberdeen Angus. Individually selected cattle are hung for 7 to 10 days and dry aged on the bone for a minimum of 35 days in a own bespoke Himalayan pink salt brick, dry ageing room. Every single steak is hand cut by their team of skilled butchers.

The menu has an extensive selection of wild shell fish, sourced mainly from the clear waters of the UK, via small independent suppliers. Fresh handpicked crab from the Isle of Man, native lobster, wild Scottish langoustines, hand dived scallops, rope grown Scottish mussels and Mersea Island rock oysters are simply the best.

Artisan filled pastas are all made in house by Marcello Ghiretti, the in house pasta specialist, using premium Neapolitan “00” flower, fine semolina, free range eggs, olive oil and sea salt.

You are sure to be tempted for a dessert too. Piccolino has its own bakery, run by skilled pastry chef Antoine Quentin. It prides itself on the fact that all ice creams, sorbets, cakes and desserts are made in house.

Antonio Ricci, head of operations for Individual Restaurants says: “Although the business has grown substantially our food philosophy, to serve Italian foods as it should be, has remained the same. We visit the regions of Italy, meet the producers and are committed to serving the best quality seasonal ingredients, to bring our guests classic Italian dishes.”

The drinks list is both extensive and very Italian, offering a diverse selection of seasonal inspired classic Italian cocktails, Italian vermouth, Amari, sweet liqueurs and an impressive list of craft beers.

With the addition of an extensive wine wall, the all-Italian wine list takes centre stage. Dario Barbato, the in house sommelier is on hand to help guests who want to explore the

“So keen are we to for guests to try our fine and rare wine selection, we have only added a nominal mark up, charging a fraction of the prices when compared to other restaurants”
says Dario.


To kick start the summer feel on the terrace we have flown in DJ’s, who have worked at some of the coolest ski and beach resorts throughout the Mediterranean. They will play the roof terrace from Thursday until Sunday, in the coming weeks.

Steven Walker, founder of Individual Restaurants, the company behind Piccolino, says “Following the refurbishment of our sister restaurant in Knutsford, I am delighted to bring this new look to our loyal followers in Stockton Heath.

“After visiting the best outdoor terraces at some of the coolest restaurants and hotels in major capitals of the world, we are excited to bring a taste of this to Stockton Heath with the creation of an all-weather roof terrace.”

Steven Walker promises that there is more to come. He said: “The construction of phase 2 is imminent.

“On the ground floor, the creation of a cold counter deli, ice cream & patisserie bar, promises to bring a feel of a Harrods food hall, with working displays of bread, cheeses, hams, shell fish, seasonal fruit and vegetables, to name just a few.

“On the first floor, we are creating a second cocktail bar, complete with a private hire facility, in readiness for the festive season.”