Business chef Stevie Parle has his fingers in many pies, one of them in Carnaby. This time, it’s all about handmade pasta, Padella-style, in a pop-cum-street art decor with highly Instagram-friendly terrazzo communal tables.

Ditch some of the starters (the stuffed red pepper is a bit of a wimp), stop by the decadent fried mozza, ‘nduja and honey sandwich, then focus on the real deal: slow cooked tomato sauce and marjoram rigatoni; wild mushrooms, garlic and olive oil tagliatelle; cacio e pepe bucatini or pretty meaty agnoli. Soak it all with a glass of friulano before sharing a tiramisu or pistachio ice cream scoops.

Valentine Benoist

Last update: 16/04/2019