Celebrating the diamond anniversary of a Chelsea institution

2024 marks 60 years since beloved Italian restaurant Daphne’s first opened its doors on Chelsea’s charming Draycott Avenue. Founded by legendary casting agent Daphne Rye, who famously discovered Richard Burton, it quickly became a go-to for thespians, movie stars and the aristocracy, attracting the likes of Laurence Olivier, David Niven, Alec Guinness and Prince Charles. Today, its clientele ranges from socialites and royals to local families who know they can rely on Daphne’s for a perfect plate of pasta and old-timers whose orders haven’t changed in decades.

Daphne’s may have evolved over the years but its essence has remained unchanged. “The beauty of the restaurant lies in the fact that it stays true to itself – it is timeless, and timelessly classic,” says esteemed General Manager Gabriele Esposito, who this year celebrates 25 years of service at Daphne’s – another significant milestone in the restaurant’s calendar. “We have seen our guests’ children grow up over the years, first visiting in their prams, and now coming to Daphne's with their partners, their fiancées or their own children,” he says. “It’s a joy to know Daphne’s is somewhere people are so proud to introduce to their loved ones. But some things haven’t changed… for instance, our glittering guests: as youthful and glamorous as always!”

Daphne's General Manager Gabriele Esposito

Esposito, who was born in Naples and has lived in London for 30 years, is widely regarded as the lifeblood of the restaurant. With his Neapolitan charm, he welcomes both regulars and newcomers as though they are family. “Despite having well known guests visit, anyone who walks through our doors gets treated in the same way,” he says. “The personal touch and the warm friendly service that the guests receive is the secret that makes Daphne's so special. We are proud to have so many regulars who we like to think feel Daphne’s is a home-from-home, but it’s also an utter joy to have someone in who has never visited us before and welcome them into the fold.”

There’s one moment in particular from Esposito’s 25 years at Daphne’s that stands out in his mind as an example of the restaurant’s undying commitment to bonhomie. “Once there was a power cut in the area, at around 7pm. The restaurant was in full flow at that time, and we had a private event of 30 people booked. Lights in the restaurant, the kitchen, the stairwell – total blackout! As it was impossible to send all the guests away and let them down we decided to fill the entire restaurant with candles, including in the kitchen, giving enough light to the chefs to cook and the team to serve the food. Of course it was a challenging evening for the staff, but on the flip side it was a very special and unique experience for our guests, who had a truly unforgettable dining experience, commenting on their way out,‘that was the most amazing, most romantic dinner ever’. Maybe we should do it more, ha!”

A birthday isn’t a birthday without a celebratory meal, so gather your loved ones, pour some glasses of white wine and whip up a big bowl of Daphne’s iconic crab linguine, created by Head Chef Chris Dargavel.

Ingredients:

• 400g good quality linguine (We use Gentile Pasta)
• 4 tbsp extra-virgin olive oil (best quality)
• 1 red chilli, deseeded and diced
• 2 garlic cloves, finely chopped
• 200g fresh white picked crab meat
• small splash, about 5 tbsp, white wine
• small squeeze of lemon
• large handful flat-leaf parsley leaves, very finely chopped

Method:

1. Cook the pasta as per the cooking instructions in boiling salted water
2. In the meantime carefully pick the crab meat to ensure there is no shell in it
3. Gently fry the garlic and chilli in the olive oil making sure it does not burn
4. Add the white wine and reduce
5. Add the picked crab meat, chopped parsley and a squeeze of lemon juice
6. Add the cooked pasta and toss altogether
7. Season with good quality sea salt and if it looks a bit dry add a bit of pasta water to emulsify the sauce
8. Plate and buon appetito!

For another classic Italian recipe to have up your sleeve, look no further than our guide to making the perfect negroni...

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