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About Us


Thank you for taking the time to visit Pasta Boi.


WHO WE ARE

We're James, Oliver, and Charlie, from the team behind two West Country restaurants — Mother & Wild in Wiltshire, and Walcot House in Bath.


HOW DOES PASTA BOI WORK?

We start with a bunch of seasonal, locally sourced produce. Chefs Charlie and Piero then cook beautiful pasta dishes, which are boxed up, posted, and delivered to your door the next day. All you’re required to do is spend a couple of minutes preparing the meal.


We also stock a limited number of other items which help you to recreate the restaurant experience at home: Beautiful wines, British charcuterie, and a select few puddings (including our chocolate chip and sea salted cookie dough - if you know, you know).


WHERE DO PASTA BOI'S INGREDIENTS COME FROM?

Our ethos is buying locally wherever possible. It helps us to eat seasonally, to champion small British producers, and to build direct relationships with the people who supply us.

Our pasta is made with organic flour from Shipton Mill in Gloucestershire and eggs from James and Oliver's family farm in Wiltshire.

The salmon and pancetta you eat comes from a smoker we built at home using an old oil drum. The cheese comes from all over the West Country — including an English-style pecorino and ricotta from Somerset.

Our vegetables come from Wiltshire, and we have strong relationships with the people who supply our meat. Our free-range lamb comes from down the road at Slades Farm. And our beef comes from Philip Warren, the Cornwall butcher whose grass-fed cows also supply some of our favourite London restaurants, including Brat, Kiln, Lyle’s, and Blacklock.

In some cases, we need to look further afield to find the best quality produce. Our tomatoes, for example, come from San Marzano in Italy, simply because they are the best tomatoes money can buy. Our parmesan, too, is the real stuff from Italy.

Our wine comes from all over the world, much of it currently from vineyards in South Africa. We are supplied by the fantastic people at Swig, an independent wine retailer in London who we love and cannot rave about enough.


WHY DID WE START PASTA BOI?

We have a passion for cooking which is focused on seasonality and locally sourced produce. We wanted to find a way to express that while people are unable to eat in our restaurants. Cooking beautiful pasta dishes which champion local produce for people to eat at home was the answer.

The project was borne out of a necessity to adapt and survive. All but two of our 70-strong workforce had been on furlough since Covid-19. But since we launched Pasta Boi, we have created enough revenue to put a further 4 staff members back on our payroll, with some cooking in the kitchen, some helping to pack boxes, and others helping to make deliveries.


We hope you enjoy your meals and would welcome any feedback to hello@pastaboi.com.


We’d also love to see your meals so tag us on Instagram at @PastaBoiUK to help us share the word.


Much love,

Pasta Boi

(Charlie, Oliver & James)