Michelin-starred chef Phil Howard to launch NOTTO Broadgate
NOTTO began life as a pasta delivery business before becoming two well-loved Pasta Bars in Piccadilly and Covent Garden.
This November, the brand enters a new chapter with the launch of NOTTO Broadgate – a fast-casual concept designed for busy city workers and Londoners who care about quality food.
Opening mid-November 2025, it’s the first quick-service evolution from Michelin-starred chef Phil Howard and long-time business partner Julian Dyer, offering pasta, salads and burrata with the same integrity that defines the original sites.
About Phil
During his years at university, he experimented with different things, worked hard and played harder. After studying microbiology at Kent University, Phil decided he didn’t want to pursue a career in the scientific field. Starting his early chef career in 1988 at Roux Restaurant, where he then eventually moved on from and trained with Marco Pierre White at Harvey’s as well as at Bibendum under Simon Hopkinson.
Opening the Square restaurant in 1991 with Nigel , where he remained for 25 years, also holding two Michelin stars for 17 years. During this successful time, he was also dealing with a cocaine addiction which him to a dark era in his life as he describes “crash and burn”. Having dealt with the issues he faced, he managed to regain control of his life.
In 2016 Phil sold the Square so he could focus more on Kitchen W8 and his new venture, Elystan Street which is situated on a former Tom Aikens Restaurant site.
Read more: 1 Michelin Star Chefs: Phil Howard, co-owner, Elystan Street
A Menu Designed for Speed and Substance
The Broadgate menu is built around six pasta dishes, cooked fresh to order and ready in minutes. Guests can choose classics such as rigatoni cacio e pepe or spaghetti with aged British beef Bolognese, alongside indulgent options like strozzapreti with black truffle, porcini strozzapreti or Delica pumpkin ravioli.
For lighter dining, four salads bring variety: The Roman (Caesar-inspired with chicken and butter beans), The Piedmont (blue cheese, walnuts and dried apple), The Amalfi (line-caught tuna and chickpeas) and a simple green side.
The Burrata Bar
One of the site’s standout features is its dedicated burrata bar. Creamy Pugliese burrata from Buchanans Cheesemonger is paired with seasonal accompaniments including smashed green olives, sundried tomato dressing and classic pesto. NOTTO’s Instagram-famous focaccia and indulgent ganache pots round out the line-up, giving Broadgate its own signature extras.
An Intuitive Guest Experience
NOTTO Broadgate has been designed with both speed and warmth in mind. Instead of impersonal ordering screens, the team has created an intuitive tray-slide system. Guests choose their pasta first, which is cooked immediately, before moving down the line to add salads, burrata or snacks. By the time they reach the end, their pasta is waiting. Everything on the menu is made by the NOTTO team – from sauces and salads to focaccia and desserts – ensuring consistency with the Pasta Bars.
Phil said: “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 Team Behind Broadgate
The launch is led by a team with exceptional expertise. Ali Howard serves as head chef across NOTTO Pasta Bars, Louis joins as executive chef with experience at Locanda Locatelli and Pied à Terre, Harvi Singh continues as head of projects after key roles at Elystan Street and Le Manoir aux Quat’Saisons.
Julian added: “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.”
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