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Emilia’s Crafted Pasta to open flagship restaurant in Wood Wharf

29-year-old founder Andrew Macleod is opening his third and largest Emilia’s Crafted Pasta restaurant this Autumn in sought-after Wood Wharf, the exciting new neighbourhood in Canary Wharf. Situated on the ground floor of 10 George Street overlooking the water, the flagship restaurant of the Emilia’s family will welcome up to 100 diners – 70 inside and 30 alfresco with its signature handmade fresh, crafted pasta. Emilia’s Wood Wharf will have its own evolved identity while continuing the tradition of combining the friendly homeliness of an open Italian kitchen with warm, rustic interiors. After 15 fraught months navigating the pandemic Emilia’s is taking this bold step to strengthen its position as London’s leading fresh pasta brand having remained resilient during the toughest times to hit restaurants in living memory.

Walking into Emilia’s Wood Wharf will be like entering a bustling trattoria in Italy’s Emilia Romagna region with an ambience created by natural terracotta-plastered walls bathed in natural light, rustic Iroko furniture, creamy crema marfil marble counters and hand-painted Italian tiles. Chefs making fresh pasta greet diners at the window in a special dedicated custom-made area visible from all sides. The thoughtfully designed interior cleverly combines a vibrant bar area with a custom table bocce for some competitive socialising in half the restaurant, with a cosy rustic restaurant section for more intimate moments and lingering conversations. As with all Emilia’s restaurants, the custom-designed kitchen and bar areas will be fully open for diners to watch the theatrics of drinks and dishes being freshly prepared. Outside, alfresco diners will enjoy views of the water and the green open spaces of Harbour Quay Gardens as well as the stunning architecture of Wood Wharf and surrounding Canary Wharf.

There will be new dishes and cocktails including homemade parmesan crisps made with 24-month aged Parmigiano Reggiano DOP, and a cocktail menu based on locally sourced fresh fruits mixed with Italian spirits, which will complement Emilia’s existing menu and signature pasta, all based on an ethos of freshness and simplicity. Emilia’s signature pasta dishes will also still be at the forefront of their menu, meaning you will be able to tuck into their hearty minimum 4-hour slow-cooked pappardelle Béchamel Bolognese and creamy homemade Genovese pesto with casarecce amongst others. 

Emilia’s make nearly everything from start to finish in the morning at their restaurants and ensure all food is 100% natural. Their suppliers have been hand-picked and they strive to work with companies, farmers and growers who care deeply about their produce, are often organic, practise regenerative agriculture and practise minimal intervention in the natural process. Emilia’s Wood Wharf will continue the brand’s commitment to sustainability initiatives, with use of natural materials as well as other sustainability policies. This ties in with Canary Wharf’s commitment to create a sustainable 24/7 location, where individuals and families can live, work, relax and play. To read more about Emilia’s approach to sustainability please visit their website.

Founder Andrew says: “I’m very excited that we’re continuing our mission to bring hand-crafted pasta just like Nonna would have made to more and more people, and this time in one of London’s most exciting developments in a beautiful setting surrounded by green spaces and water. Comforting fresh pasta should be affordable for everyone to enjoy on a regular basis and we look forward to being the leaders in growing this category of restaurants.”

Stuart Fyfe, Managing Director of Retail Leasing, Canary Wharf Group says: “Emilia’s passion for pasta and sustainable ethos fits perfectly with our vision for Wood Wharf, offering the best of independent eateries which will be welcomed by residents, office workers and visitors alike. They are a great addition to the growing new neighbourhood of Wood Wharf, and we look forward to welcoming them to the Estate.”

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