the team
When you combine the skills of one of Britain’s very best chefs with that of an executive chef who has previously worked at Locanda Locatelli and Bancone, you can tell you are in safe hands. Add in a general manager whose CV includes stints at Michelin starred restaurants like Elystan Street and you know the service will be great too.
Phil Howard
Co-founder
NOTTO is the result of a career long love of cooking fresh pasta – and a life long love of eating it!
Louis Korovilas
Executive Chef
Hugely experienced and talented. Charged with overseeing the entire food operation.
Nicholas Georgoulakis
General Manager
The boss, the ultimate team leader – entirely focused on giving our guests a truly special time.
our suppliers
The secret of great pasta is great ingredients, expertly cooked. It’s as simple as that. Our suppliers are ones that Phil has worked with for many years. They are the people who work with the very best producers, farmers and fishermen and who forage for wild ingredients too. Find out more about who we work with below.
H G Walter
tHG Walter supplies some of the UK’s very best restaurants with meat that is predominantly sourced from small farms.
The Wild Room
There’s nothing that the Wild Room’s Mike de Stroumillo doesn’t know about wild mushrooms and foraged produce.
Thornicrofts
Thornicrofts source only the very best and the perfect ingredients to form the heart and soul of our dishes.
CIBO
We need to source the finest 00 flour, burrata and other Italian ingredients and cannot fault those selected for us by Vittorio at Cibo
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