First look inside Worthing Italian restaurant Fratelli as it reopens

Owner Walter Manenti, 52, had originally planned to sell Brio restaurant in Worthing's Marine Parade but his son Charlie persuaded him to refurbish it instead.

Over the last few months, the family has poured "a lot of love", Italian craftsmanship and considerable funds into the establishment, which has now been renamed Fratelli.

“I was thinking of selling but then I changed my mind because Charlie said no, we have the best position on the seafront,” said Walter.

“I knew we needed to rebrand it and I’m sure we are going to do well with the support of the local community.”

A team of workers and Walter's five sons, where the name Fratelli comes from, have all helped with the project which has been headed by eldest son Charlie.

Inside Fratelli Italian Kitchen in Worthing (Image: Charlie Manenti)

The 26-year-old said the restaurant needed some TLC after 12 years and he wanted to showcase the building’s historical features while paying respect to where his family hails from near the Dolomites in northern Italy.

“We wanted to modernise and refresh it,” he said.

“It’s a listed building and we’ve given it all a lot of thought.

“We wanted to complement the existing building and its original features.

“The builders we’ve got in are second to none.”

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The new bar area (Image: Charlie Manenti)

Head chef Joseph Hyatt, who has worked for Gordon Ramsey and Jamie Oliver, has revamped the menu and has promised freshly made food on the day and new dishes that are special to the Dolomites area.

Charlie said the restaurant’s much-loved dough balls will still be on the menu.

There will also be a chef’s special night where the menu is cleared and replaced with five dishes.

“Almost like a traditional osteria in Italy,” said Charlie, who believes many customers will not have tried some of the new dishes ever before.

“That’s mama’s cooking basically.

“We’re paying respect to our Italian heritage.”

As well as a new menu customers can expect cocktails and traditional Italian wines in the new bar area, live music on the restaurant’s terrace every two to four weeks in the summer as well as pagodas with heaters.

A new pizza oven, that Charlie said cooks pizzas in under a minute, has been transported all the way from Napoli.

It uses stones from Mount Vesuvius.

The new pizza oven (Image: Charlie Manenti)

Venetian plaster has been used throughout the restaurant as well as Italian tiles and marble.

“We’ve gone really back to our roots,” said Charlie.

"It’s very authentic.

“We’ve even restored the original lights outside.

“We’ve restored as much as we can.”

The restaurant will also provide room service for The Chatsworth Hotel next door.

Charlie paid tribute to his brothers, his partner Alicia and the tradesmen who made the transformation possible.

“Everyone’s had a fantastic input,” he said.

Walter, who will be choosing a local charity to support, said he is excited to welcome customers back to the restaurant.

“I’m feeling very excited,” he said.

“Especially with it being two and a half months now of work.

“Seeing the place coming alive has put a smile on my face.

“It’s a new adventure.”