What happened to Russell Norman? The award-winning British restaurateur and author confirmed dead aged 57. How he died, fortune, career, and biography facts explored.
Russell Norman, award-winning founder of POLPO, writer, and broadcaster, was a restaurateur whose career spanned over 20 years.
He had worked in many of London’s landmark restaurants as a waiter, bartender, maître d’, general manager, and operations director.
The former English teacher, who appeared as a guest chef on Saturday Kitchen, was famed for his love of Venice.
Sadly, the world learned about his death, which comes weeks after he published his fourth cookbook, in November 2023. Following this tragic news, many want to know more about his cause of death, what happened to him, his career, his books, and his net worth. Keep reading for details.
What was Russell Norman’s cause of death?
BBC star Russell Norman died at age 57 after a brief health battle.
The award-winning chef and restaurant owner was surrounded by his family and friends in hospital when he tragically passed away.
His cause of death has yet to be revealed.
Russell’s close friend and business partner, Richard Beatty, co-founder of restaurants Spuntino and Polp, has led tributes to the star, saying: “It is with the greatest sadness I announce the loss of my best friend Russell Norman.
“After a short battle in hospital, he died surrounded by family and friend.
“Russell is survived by his wife and three children, I ask that you respect the privacy of his family, friends and colleagues at this time.”
Who was restaurateur Russell Norman?
Russell Norman was best known to be a broadcaster, restaurateur, and author.
He was born on December 9, 1965.
Russell, 57, had a stellar career in the culinary sector, becoming well-known for his Italian-inspired dishes.
He had founded many restaurants and authored several publications. His most famous creations were the POLPO restaurant chain and its prosperous offshoots, Polpetto and Spuntino.
In addition to being a co-founder of the restaurant above companies, he is one of the founders of the renowned restaurant BRUTTO in London.
Russell Norman was well-known for presenting BBC2’s six-part doc The Restaurant Man.
The 2014 series saw Russell use his extensive knowledge to help others make their restaurants a success by releasing cookbooks.
One year later, he made an appearance on the hit show Saturday Kitchen to cook up a storm.
In his life as a chef, Russell Norman released four cookbooks, one of which was published weeks before his death.
These cookbooks include:
- Brutto: A (simple) Florentine cookbook
- POLPO: A Venetian Cookbook (Of Sorts)
- Venice: Four Seasons of Home Cooking
- SPUNTINO: Comfort Food (New York Style)
Two weeks prior to his death, Russell took to Instagram to jokingly lament the fact that his most recent cookbook, Brutto, was knocked out of the No. 1 bestseller and brought down to the second spot.
Stanley Tucci’s book, Taste: My Life Through Food, took the top and third spot on the list.
He captioned the screenshot of the top-three bestsellers on Amazon: “Although the Brutto cookbook has been knocked off the Amazon top spot, we are happy to be in a @stanleytucci sandwich.”
In the London restaurant scene, Russell pioneered the small plates concept
He also re-popularised the classic Negroni.
Russell said in 2018 that baking potatoes was one of his favorite foods to prepare with his family.
“We’ll have tinned tuna, sweetcorn and mayonnaise on one half and baked beans on the other. If I’m feeling adventurous, I’ll make a fancy coleslaw,” he told the Guardian.
He also said that “the 95-year-old Italian granny” was a big inspiration behind some of his dishes.
Brutto, Russell’s current restaurant, will remain open under the custodianship of his son Ollie, along with his wife Jules.
What was Russell Norman’s net worth?
For the long years of working in many of London’s landmark restaurants, Russell Norman had accumulated an impressive fortune.
At the time of his passing, he had made an estimated net worth of between £20 million and £50 million, according to a report by GhBase.
He made his money from his work as a restaurateur, waiter, bartender, maître d’, general manager, and operations director.
The award-winning chef started the Polpo chain of restaurants.
He also launched spin-offs Spuntino and Polpetto.