NOTTO Pasta Bars
Piccadilly and Covent Garden. Fresh pasta, antipasti, salads, cocktails and good wine in relaxed rooms made for lunch, dinner and everything in between.
Find a pasta barAbout NOTTO
Seriously good pasta. Without the serious price.
NOTTO was founded around a simple belief: exceptional food shouldn't have to be expensive, formal or saved for special occasions. We make fresh pasta every day, cook it with outstanding ingredients and serve it generously, whether you've got twenty minutes for lunch or an evening to spend with us.
The idea
Michelin-starred thinking. Everyday eating.
Pasta has appeared on Phil Howard's menus throughout his career, from The Square to Elystan Street. NOTTO takes everything he's learned about ingredients, flavour and technique and puts it into something much simpler: a really good bowl of pasta at a really good price. Some sauces are rustically simple. Others are rich and luxurious. What doesn't change is the quality of what goes into them.
On the go
NOTTO To Go
Broadgate takes the same ingredients, recipes and standards and speeds things up. Fresh pasta cooked to order, generous salads, burrata and focaccia, ready to eat in, take away or bring back to the office.
Order onlineRule No.1
Start with brilliant ingredients.
There are plenty of places to save money. Ingredients aren't one of them. We work with suppliers Phil has known and trusted for years, buying from the best farmers, producers, fishermen, foragers and Italian specialists we can find. The cooking can be simple because the ingredients are good enough to let it be.
The team
The people behind the pasta.
Phil Howard
Co-founder
One of Britain's most acclaimed chefs. Phil holds a Michelin star at Elystan Street in Chelsea and previously held two at The Square in Mayfair. Pasta has been a constant throughout his career. NOTTO is what happens when it gets the whole restaurant.
Julian Dyer
Co-founder
Entrepreneur and founder of Pots & Co, which makes restaurant-quality desserts for retailers across the UK, Europe and US.
Ali Howard
Head Chef
Son of co-founder Phil, Ali runs the NOTTO production kitchen, where our pasta, sauces, antipasti and desserts are made fresh for the restaurants every day.
Our suppliers
We know where the good stuff comes from.
Long-standing relationships with brilliant suppliers give our kitchens the calibre of produce you'd expect to find in some of London's best restaurants.
H G Walter
Exceptional British meat, predominantly sourced from small farms and supplied to many of the country's best restaurants.
The Wild Room
Wild mushrooms and foraged ingredients sourced by Mike de Stroumillo, one of the best in the business.
Buchanans
Rhuaridh Buchanan supplies NOTTO with the very best Italian cheeses available, from our La Villa aged Parmesan through to our exceptional mozzarella, ricotta and burrata.
CIBO
Our 00 flour and Italian larder ingredients, selected for us by Vittorio at CIBO.
The inside track
Know what's on before the queue does.
New pastas, seasonal dishes, supper clubs, offers and the occasional free bowl. Twice a month. Never more.
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