A fresh take on the concept yet unmistakably NOTTO, the new fast-casual dining site will open its doors on Monday 22 December.
NOTTO first emerged as a pasta delivery service before developing into two popular Pasta Bars located in Piccadilly and Covent Garden. This December marks the next stage of its development as the brand arrives in Broadgate: a fast-casual version of NOTTO crafted for City professionals and Londoners who value quality dining, offering an elevated lunch or dinner experience designed to be quick, convenient and uncompromising.
On Monday 22 December, Michelin-starred chef Phil Howard, together with long-standing business partner Julian Dyer, will officially launch NOTTO Broadgate — the first fast-casual expression of their renowned NOTTO Pasta Bars concept. The opening carries forward the team’s dedication to exceptional produce and pasta craft, now reimagined within a refined quick-service format tailored to the pace of London life.
A total of six pastas will be on offer plus four salads, for those who wish for a lighter option:
PASTA
- Rigatoni cacio e pepe, £12.50
- Spaghetti with a Bolognese of aged British beef, field mushrooms and red wine, £12.50
- Gnocchetti with smashed sausage, fennel, chilli, white wine and garlic, £12.50
- Short cut strozzapreti with porcini, aged parmesan and cream, £13.75
- Ravioli of Delica pumpkin with brown butter, capers and sage, £13.75
- Strozzapreti with black truffles, chicken stock, farm house butter and parmesan, £25.00
SALADS
- The Amalfi, £12.95: Nicoise-style salad with line-caught tuna and crunchy chickpeas
- The Roman, £12.95: Caesar-style salad with chicken, butter beans and an anchovy and parmesan dressing
- The Piedmont, £12.95: Alpine-style salad with blue cheese, walnuts, dried apple, beetroot and pickled onions
- The Small, £4.50: Light green side salad with Mrs. H’s dressing
BURRATA BAR
100g Burrata Pugliese with:
- Smashed green olives, £6.75
- Anchovy and orange dressing, £6.75
- Extra virgin olive oil, rock salt and pepper, £6.75
- Classic pesto, £6.75
- Sundried tomato dressing, £6.75
- Balsamic vinegar and olive oil, £6.75
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 (£2.50) and even indulgent ganache pots (£3.50) – 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 (£6.75). 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, instrumental in NOTTO’s growth from delivery kitchen to restaurant group, continuing as Head of Projects (previously Elystan Street and Le Manoir aux Quat’Saisons)
- Andre Van Staden, General Manager for Broadgate (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.