Notto to open first fast-casual pasta bar in Broadgate, bringing quick, high-quality dining to city workers

NOTTO, the pasta-focused restaurant group founded by Michelin-starred chef Phil Howard and entrepreneur Julian Dyer, will launch its first fast-casual site in Broadgate, London, on Monday, 22^nd December. The new venue marks a shift from the group’s existing full-service Pasta Bars in Piccadilly and Covent Garden, aiming to cater to busy City workers and commuters seeking quick, high-quality meals.

The Broadgate opening introduces a streamlined dining experience centred around six freshly cooked pasta dishes, a selection of seasonal salads, and a dedicated burrata bar. The concept is designed to combine speed with the same ingredient-led approach that has defined NOTTO’s previous offerings.

The pasta menu presents options such as Rigatoni Cacio e Pepe and Spaghetti with a Bolognese of aged British Beef, each priced at £12.50. More premium dishes include Strozzapreti with Black Truffles at £25.00. The salad selections comprise varieties(each priced at £12.95) like The Amalfi, a Nicoise-style salad with line-caught tuna, and The Piedmont, which features blue cheese, walnuts, and beetroot. A smaller green salad is available for £4.50.

A distinctive feature of the new location is the burrata bar. Diners can choose from six accompaniments for a 100g serving of burrata: classic pesto, anchovy and orange dressing, and smashed green olives, to name a few, each priced at £6.75. The burrata is sourced from Buchanans Cheesemonger.

The layout of the restaurant is designed for efficiency, utilising a tray-slide model where guests select their pasta dish, which is cooked to order while they proceed to choose salads or other items. All dishes, including sauces, salads, focaccia (£2.50), and desserts such as ganache pots (£3.50), are prepared in-house.

“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,” said Phil Howard. “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.”

Executive Chef Louis Korovilas, formerly of Locanda Locatelli and Bancone, and Head Chef Ali Howard are part of the kitchen team. Harvi Singh continues as Head of Projects, and Andre Van Staden takes on the role of General Manager at Broadgate.

Julian Dyer commented, “NOTTO has always been about making exceptional pasta more accessible, and Broadgate lets us extend that 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.”

Food Desk

For further information, visit NOTTO Pasta Bar’s website here.