One of Simone Remoli’s earliest memories is as a five year old, staring up at the old wooden table in their apartment in central Rome, helping his Mama to make tozzetti. The love and care that was integral to the creation of these small chocolate-chip Italian biscuits is the same love and care that is the basis of every dish at Remoli. Simone loved the kitchen and enrolled in a local catering college . Once he had qualified, Simone decided that he needed a change of scene and soon arrived in London. Various roles followed, one of those being senior sous chef at Bocca di Lupo under Jacob Kennedy and where he began to fully understand the importance of the finest quality ingredients, cooked simply.
In 2010, Simone went to work at Locanda Locatelli and immediately was struck by a flashback – the pasta was so beautiful but it was the same pasta that he used to make at home with his Mama. Simone had a vision to make the best quality fresh pasta affordable to everyone and the idea of Pasta Remoli was born. Simone spent a great deal of time perfecting his pasta and soon started to give his pasta to his colleagues and other chefs around Soho to try at home and soon his reputation began to grow.
In 2011, he applied for, and got, a space at Westfield Stratford to sell pasta but only for retail. The majority of his customers wanted to eat his pasta there and then, so Westfield kindly agreed to allow Simone to add tables and chairs and the first Pasta Remoli had arrived.
Almost ten years later and Simone has successful restaurants in Ealing, Wembley and Finsbury Park plus an ever-growing reputation for quality. His ambition is for everyone in London to have access to the best fresh pasta which is how Remoli came about – delicious grab and go pasta for everyone to enjoy.
Simone runs all of his businesses alongside his wife Francesca.
