NOTTO began life as a pasta delivery business before evolving into two much-loved Pasta Bars in Piccadilly and Covent Garden. This November, the brand opens a new chapter in Broadgate: a fast-casual NOTTO created for City workers and Londoners who care about what they eat, offering a premium lunchtime or dinner on-the-go experience without compromise.
This November, Michelin-starred chef Phil Howard and long-time business partner Julian Dyer will unveil NOTTO Broadgate, the first fast-casual evolution of their acclaimed NOTTO Pasta Bars brand. Opening mid-November 2025, the new concept brings the team’s ingredient-led ethos and pasta expertise into a high-quality quick service restaurant designed for Londoners on the move.
Designed with speed and quality in mind, NOTTO Broadgate replaces impersonal ordering screens with a more human, intuitive ‘tray-slide’ journey. Guests begin by choosing their pasta dish, which is cooked to order straight away. Because it’s fresh, the pasta takes just minutes, so while people move along the line to pick up a salad or snack, their dish is ready and waiting.
Absolutely everything is made by the NOTTO team, from the pasta and sauces to fresh seasonal salads, their Instagram famous focaccia and even indulgent ganache pots, ensuring the same ingredient-led care that defines NOTTO Pasta Bars.
A standout feature is the dedicated burrata bar, with extraordinary burrata sourced from Buchanans Cheesemonger. Already on the menus at NOTTO Pasta Bars, burrata has long been a guest favourite, here it is elevated with a choice of seasonal accompaniments, making it a must have at Broadgate too.
Phil Howard comments: “A fantastic bowl of pasta has always been at the heart of NOTTO, and NOTTO Broadgate allows us to bring that same ingredient led passion into a fast-paced environment. Add a burrata bar and a handful of wholesome salads and we believe we have an offering which is super fresh, super quick but still cooked with real care and attention.”
The launch is led by a team with unparalleled expertise. Alongside Howard and Dyer:
- Ali Howard, Head Chef across NOTTO Pasta Bars.
- Louis Korovilas, Executive Chef, formerly Locanda Locatelli, Pied à Terre, Bancone.
- Harvi Singh, who has been instrumental in NOTTO’s growth from delivery kitchen to restaurant group, continues as Head of Projects. His experience includes Elystan Street and Le Manoir aux Quat’Saisons.
- Andre Van Staden takes the role of General Manager for the Broadgate site, ensuring smooth service and guest experience (previously WingStop, Nando’s).
Julian Dyer says: “NOTTO has always been about making exceptional pasta more accessible, and Broadgate lets us take that one step further. This new concept is designed for busy professionals who value both speed and quality, and it gives us the chance to show that fast-casual dining can still carry the same standards and integrity as our Pasta Bars.”
With Broadgate, Howard and Dyer prove that even a quick lunch or dinner can be cooked with Michelin-starred care and quality.
