In this issue of Food & Drink Matters, we are pleased to feature Emilia’s Crafted Pasta as the winner of our Outstanding Achievement Award.
For lovers of truly exceptional pasta, few names have captured the imagination – and palates – of Londoners as emphatically as Emilia’s Crafted Pasta. In just a short span of years, this homegrown brand has transformed from a single neighbourhood favourite into a vibrant hospitality group with multiple prime London locations, an award-winning retail pasta range and a clear mission that resonates with our readers: a passionate commitment to authenticity, sustainability and quality. It is in recognition of this remarkable journey that we are thrilled to present Emilia’s Crafted Pasta with our Outstanding Achievement Award.
From the very beginning, Emilia’s has championed what many in the food world increasingly crave – fresh, handmade pasta prepared from simple, natural ingredients and served with warmth and generosity. Their restaurants, each located in bustling corners of the capital, invite guests to witness the craft first-hand: pasta made from scratch each morning, open to view in kitchens where chefs transform flour and water into soul-warming bowls of comfort.
This hands-on approach to tradition serves as the beating heart of Emilia’s philosophy. Whether it’s a classic cacio e pepe, a hearty slow-cooked pappardelle béchamel bolognese, or a seasonal special celebrating local produce, the food speaks to a reverence for Italian culinary roots while embracing a distinctly modern spirit. Their restaurants not only celebrate the pleasure of eating but also strengthen community through conviviality – a rare achievement in today’s fast-paced dining landscape.
However, the story doesn’t end with restaurant success. In 2025, Emilia’s expanded confidently into the retail sphere However, the story doesn’t end with restaurant success. In 2025, Emilia’s expanded confidently into the retail sphere with a range of dried pasta products crafted in Gragnano, Italy – a place globally celebrated for producing the finest dried pasta in the world. Italians call pasta made here the white gold of Gragnano, reflecting the value and prestige of pasta made here. This move reflects a thoughtful intersection of tradition and innovation: preserving age-old methods while making high-quality pasta accessible beyond the restaurant table.
The results speak for themselves. Their Bucatini and Casarecce have been lauded with prestigious accolades, including Best New Food Product and multiple Great Taste Awards in 2025 – affirmations of exceptional flavour, texture and overall quality that set these products apart in a crowded marketplace.
Equally notable is the recognition their packaging innovation received, with Rigatoni winning the ‘Label & Pack Design of the Year 2025’ award at The Grocer New Product & Packaging Awards. This distinction underscores the brand’s ability to blend aesthetic appeal with a deeper commitment to sustainability – ensuring recyclable materials and responsible design are front of mind for the next generation of conscientious consumers.
This expansion and recognition are not accidental. When we asked the Emilia’s team a question that lies at the core of their ethos – “You’ve long championed fresh, handmade pasta – how has your definition of ‘quality’ evolved as the brand has grown?” – Their answer was both insightful and inspiring, “Quality for us still starts with fresh, handmade pasta made properly – that’s what we built the business on back in 2016. As we’ve grown, our definition of quality has expanded to include consistency, scalability and responsibility as well. When we created our dried pasta range, we knew that to achieve true quality we had to go to Gragnano in Italy, where the climate, craftsmanship and traditions for dried pasta are unmatched. Today, quality means respecting traditional methods, using the right ingredients, and delivering the same standard whether someone is eating in one of our restaurants or cooking Emilias at home.”
That thoughtful evolution – from fresh handmade beginnings to a broader, value-driven interpretation of quality – is the essence of what sets Emilia’s Crafted Pasta apart. Their work honours heritage while meeting the expectations of today’s diners and producers alike, bridging the gap between artisanal craft and responsible scaling.
Becky Gill, National Account Manager, expanded on how far the company has come since we last spoke, “Opening our fifth (and largest!) restaurant in Victoria is probably the clearest symbol of how far we’ve come, it was a major milestone operationally and commercially. At the same time, seeing our retail pasta range being sold in over 100 farm shops and delis, as well as winning multiple major awards showed that our passion and quality have successfully translated from fresh pasta on a plate to dried pasta on a retail shelf.”
“Looking ahead, we are delighted to share that we are planning to open our sixth restaurant later this year, with the location to be revealed soon. In addition, we are pleased to be exhibiting at three trade events this year: IFE, Farm Shop & Deli, and the Natural & Organic Show. These exhibitions provide a valuable opportunity to connect with farm shops, delis, and independent retailers seeking premium, provenance-led products with a compelling story. We look forward to building new relationships, gathering buyer feedback, and continuing to grow our retail presence in a considered and sustainable manner.”
Emilia’s Crafted Pasta places sustainability at the heart of its business, making environmental care a core value alongside culinary excellence. The brand’s retail pasta is crafted using 100% Italian durum wheat and traditional slow-drying methods, and is packaged in 100% recyclable, plastic-free paper, reflecting a strong commitment to reducing waste and ecological impact. Their packaging choices and sourcing align with responsible practices, and they work with suppliers who uphold ethical and traceable production standards. What’s more, Emilia’s sustainable focus extends from ingredient selection to helping ensure that every product is both delicious and kind to the planet.
We asked Becky – How do sustainability and sourcing influence your day-to-day decisions rather than just long-term goals? – She answered, “Sustainability is part of our everyday decision-making rather than a future ambition. That starts with sourcing – from choosing local suppliers for our restaurant ingredients to prioritising recyclable packaging for our retail products. In our restaurants, it influences how we manage waste, select suppliers, and design menus. We’re constantly reviewing materials, processes and partners to reduce our environmental impact, even when that means taking slower or more expensive routes to do things properly.”
“However, one of the biggest challenges has been balancing sustainable packaging with product protection, shelf life and cost. Dried pasta needs packaging that preserves quality, but truly sustainable options aren’t always practical at scale or available at the right price point. Another challenge has been maintaining transparency and resilience in our supply chain while working with traditional producers in Italy. It’s an ongoing process of testing, refining and improving rather than a single fix.”
Despite ongoing challenges within the hospitality sector, fresh pasta has enjoyed a notable resurgence, with diners showing a renewed appreciation for food that feels comforting, authentic and thoughtfully made. We asked Becky what she believes has driven this growing enthusiasm, “We think people are increasingly drawn to food that feels more authentic, comforting and made with care – fresh pasta sits perfectly in that space. In our restaurants, pasta is made fresh every day, and that sense of daily craftsmanship really resonates with customers. Social media also plays a big part in the growing interest in food culture, and the rise of premium casual dining have all helped put the spotlight on fresh, handmade pasta and the people behind it.”
As Emilia’s Crafted Pasta looks to the future, the team is energised by the possibilities that continued growth brings. Remaining firmly anchored to their roots, the brand plans to thoughtfully expand its restaurant portfolio, further evolve its retail range, and strengthen partnerships with wholesale customers. This next chapter is driven not by rapid expansion alone, but by a clear ambition to bring exceptional pasta to more people – without ever compromising on quality, craft or values.
“What keeps us cautious is the pace of growth. We’re very conscious of not overextending ourselves or compromising on quality in pursuit of scale. Rising costs, supply chain pressures and maintaining consistency across multiple sites are all challenges we take seriously,” added Becky.
Finally, we asked Becky to reflect on what this recognition means to the company at this stage in their journey, and what one thing they would like to be remembered by beyond this award, “This recognition means a great deal to us because it reflects how far the business has come across both hospitality and retail. We started with a single fresh pasta restaurant in London back in 2016, and today we have five central London restaurants with a 6th planned for 2026 and 7th for 2027, as well as a growing retail brand. Over the past year, we’ve opened a new central London site and seen our retail pasta range receive major industry recognition through awards like Great Taste, The Grocer and NOPEX. To receive an Outstanding Achievement Award from a publication that has worked with us over the past year and seen that progress first-hand feels especially meaningful. It validates not just our growth, but the values and standards we’ve stayed true to along the way.
We’d hope to be remembered for bringing truly high-quality pasta to a wider audience without compromising on craftsmanship or values. Beyond awards or expansion, our legacy would ideally be that we helped raise standards in both fresh and dried pasta – showing that it’s possible to grow a brand responsibly while staying rooted in tradition, quality, and genuine passion for the product.”
For more information, please see below:
hello@emiliaspasta.com
retail@emiliaspasta.com
www.emiliaspasta.com