Guido: Founder and Co-Owner of Guido’s Kitchen
Tell me about your new opening in Noel Street, Soho
We always wanted to open Guido’s Kitchen in Central London and Soho seemed the perfect next step for us. We wanted to give customers the option to have an informal dining experience so we have covers for around 20 people to sit inside. There is no extra charge for dining in and all our pasta dishes are comfortably under £10 even with extras!
Soon, we hope to offer some amazing Italian wines to enjoy with your meal but at the minute, our Italian coffee is a must order.
What was the inspriration behind Guido’s Kitchen?
I have a finance and tech background but have always loved to cook. I used to throw dinner parties at university, sometimes for up to 80 people and have always been passionate about good quality, tasty food.
For years, I have always wanted to try and create something that set the standards for Italian food so I started thinking about how to make fast pasta that was as good as restaurant quality. I also wanted to remove the stigma about low quality fast food. The most important thing is selecting great ingredients from the best producers which I discuss more below.
Instead of the typical takeaway boxes, we decided to serve the pasta from a noodle box. We weren’t too sure how the customers would react but it turns out they absolutely love it!
Tell me a bit about the concept of the menu at Guido’s Kitchen
We offer regional pasta dishes which can be customised to order and made within 2.5 minutes. We have 9 options on the menu: 2 vegan, 3 veggie and 4 meat. Customers can mix the sauces with any of the pastas: Penne, Spaghetti, Farfalle and Rigatoni as well as Wholemeal Radiatori and Gluten Free Fusilli.
Each dish comes with complimentary parmesan or pecorino, chilli flakes and bread. You can also add further toppings including fresh ricotta, stracciatella, cherry tomatoes, shallots and more.
There is definitely something for everyone on this menu!
Where do you source your ingredients from?
As I mention above, sourcing the best ingredients is the key starting point to making a good product so we are very particular with our suppliers. We use Rummo, a leading dry pasta producer who spent years developing a slow processing method of pasta making. Water and semolina are kneaded and extracted extremely slowly without heat. By doing this, heat-sensitive proteins in the wheat are protected, and a firmer, denser, and more healthful and flavourful pasta is the result!
The majority of our ingredients for the sauces and toppings are sourced from Italy from local distributors in the UK. So the Nduja is from Calabria, the Stracciatella is from Puglia and the Pecorino is from Rome.
What is your favourite dish?
My favourite meat dish is the carbonara because it is so hard to find a good carbonara made the traditional Italian way. We do not use cream and instead of pancetta we use pig cheeks which gives the dish a deeper, richer flavour.
My favourite vegetarian dish has to be the Pesto Genovese with fresh basil, pine nuts, garlic, pecorino, parmesan and extra virgin olive oil. We make it the traditional way with potatoes and green beans.
What are the future plans for Guidos?
We are very excited for the new opening but this has not stopped us thinking about further expansion. We would love to open all around London and even internationally so watch this space.
East London Girl: Guido’s
Noel Street opening hours: Monday-Thursday from 11am to 8pm, Friday from 11am to 9pm, Saturday 5pm to 9pm and Sunday 5pm to 8.30pm.
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