A new specialist pasta restaurant will open at St Katherine Docks in London at the end of October. Inspired by founder Andrew Macleod’s lifelong dream to open the best pasta restaurant outside of Italy, the restaurant will offer handmade, fresh, unique pasta dishes.
The pasta will be made on site every day, crafted on the marble counter tops in full view of passers-by every morning. Head chef Simone Stagnitto, who hails from Genoa, has taken inspiration from pasta recipes passed down the generations by his grandmother, to bring the food to life in the heart of London.
Simone and Andrew will be bring a range of new and unique dishes to London, and have spent the last 18 months studying the science and geometry of pasta as well as speaking to experts in Italy to ensure their pasta is the best possible quality.
Dishes will include Parmesan Balls – delicious, melt-in-the-mouth fried Parmesan, shaped into small balls, as well as twists on classic Italian dishes such as Bolognese made with homemade béchamel. House-made pesto is made in true Genovese style and is bursting with Parmesan, making it wonderfully tasty and creamy.
The rustic character of the restaurant is created through the use of reclaimed cargo timber cupboards and terracotta shaded floor tiles.
Despite growing up in the less privileged areas of West London, Andrew went on to set up his first successful business while at college aged just 17. Andrew’s first restaurant, Emilia’s, was inspired by his memories of travelling around Italy as a young adult and eating authentic pasta.
Andrew says: “Emilia’s will offer the tastiest Italian pasta in London served in a theatrical environment – a memorable experience at a very affordable price point – you’re not going to want to eat pasta anywhere else! I can’t wait for Londoners to try Simone’s incredible dishes, which burst with flavour and sunshine.”
