OPENING TODAY, 29 June 2026: Rosina, Adam Byatt’s neighbourhood restaurant on Wandsworth Common. Named after Byatt’s daughter, Rosie, the restaurant marks Adam’s first professional venture into Italian cooking - the food he has long lovingly prepared for family and friends, and now proudly sharing with his local neighbourhood.
ANNOUNCING TODAY: Will Bee appointed as Rosina’s Head Chef - bringing experience from some of the UK’s most respected kitchens such as Michelin-starred Lita and previously Paul Ainsworth at No.6. As Head Chef, Bee will oversee the direction of the restaurant under the guidance of Chef Adam Byatt. ‘"Choosing Will for this role was an easy decision. He is a blindingly talented cook, but it was also his leadership, maturity and drive that really impressed me. Working alongside Will to develop the menu at Rosina has been a joy. I have given steerage and direction; but - as with all my Head Chefs - they bring relevance and their personality I’m sure Will will realise his dreams at Rosina".
Inspired by Byatt’s long-time love of Italy, the menu will showcase outstanding produce, wines and recipes from across the country, as well as the finest ingredients from the UK, all delivered with Adam’s signature lightness of touch and elegance. Guests can begin their meal with snacks such as Gnocco Fritto with Mortadella Bologna and Melazane fritte, before moving on to starters including Sardines with salsa verde and Datterini tomatoes with Mozzarella di bufala Campana, nectarine and basil. Signature dishes include Risotto bianco, made with Riso Buono Carnaroli rice, as spotlighted in Adam's socials series, Road to Rosina. Other highlights include Adam’s PSP (post service pasta dish of spaghetti, anchovy, chilli and garlic), Cavatelli cacio e pepe (priced at just £8), and Salt-baked gilt-head bream, served with a salad of shaved fennel and orange segments.
An elegant marble dessert trolley roams the dining room, tempting guests with a slice of Rosie’s Torta Fedora (Rosie will be working in the kitchen here too), Pina’s Tiramisù, or simply a bowl of iced cherries.
The wine offering, curated personally by Byatt, prioritises organic and biodynamic selections that span the diverse viticultural regions of Italy. Glasses start from an accessible £8, and the list also features a selection of wines from the 2008 vintage: a tribute to Rosie’s birth year. Bar Manager, Jason Duncan, has devised a list that includes a range of spritzes, from classic Limoncello and Select, to a Strawberry and beetroot version. The list also includes five variations on a Negroni, including a Cherry Sour (Haymans Gin, Cocchi di Torino, spiced cherry cordial) and signature cocktails such as the Como’politan (Haymans Gin, Italicus, pomegranate).
Rosina centres around a bright and sunlit dining room and open kitchen. Guests can also enjoy the Thorn Bar for drinks before or after their meal, or enjoy a bite to eat from the concise snacks menu on offer there. A large terrace lined with olive trees spans the entire site too, and for private dining, there’s an additional space for 14 covers including its own private terrace. Design comes from Byatt himself and is understated, elegant and welcoming: unfussy but thoughtful. Neutral tones and references to ingredients and nature abound, sitting alongside bold and beautiful floral arrangements created by florist Vicky Byatt, Adam’s wife. Much of the artwork has been collected by Byatt personally, or commissioned for the space.
Rosina is open seven days a week from 12pm to 2:30pm and from 5:30pm to 10pm. Several of Byatt’s current longstanding team members from front and back of house have joined Rosina - keeping his characteristic neighbourhood style at the heart of this new opening.
