🚨 COMPETITION TIME! 🚨
We’ve teamed up with some of our fav local businesses to offer you a Valentines treat like no other! 🏆
💇🏼♀️ A haircut worth £105 @studio_rue_
💅🏽 A gel mani & pedi worth £101 @shoreditchnails
🛍️ £100 to spend on an outfit @one_scoop_store
🍝 Dinner & drinks for 2 worth £120 @tomspasta
To be in with a chance of winning this epic £425 prize package, all you have to do is:
❤️ Like this post
🫱🏻🫲🏽 Follow @studio_rue_@shoreditchnails@one_scoop_store@tomspasta
🏷️ Tag your friends (each comment is an entry)
📣 For 5 x bonus entries share to stories or repost!
Giveaway ends on Monday 16th February ⏰
GOOD LUCK! 🤞🏻
Carefully balancing intimacy without pretence, design studio @houseofdre._ has unveiled the new interior and extension of @tomspasta , one of east London’s favourite Italian haunts. Nestled on the edge of @hackneydownsstudios , the friendly neighbourhood trattoria is known for its simple pasta menu, good wine and cosy, intimate setting; you can hear the lively chatter and laughter before the restaurant even comes into view.
Founder and chef Tom Haydon first introduced Tom’s Pasta as a bike-delivery service during lockdown, gaining popularity before opening the brick-and-mortar restaurant in December 2021. Five years later, the newly expanded space offers the same unpretentious, grounded feel, now thoughtfully translated at a larger scale. Andreas Christodoulou, founder of House of Dré, led the project with a clear brief: double the size while keeping it playful and approachable. Much like the raw authenticity of Italian produce, the interior draws on a palette of simple ingredients that are devoured by the eyes.
The experience unfolds easily. Whether tucked into a cosy booth or gathered around a circular table, guests are encouraged to pursue a menu that is short and sweet, printed on simple paper with items hand-scrawled. Start with creamy burrata with fresh tomatoes, enjoyed with sourdough bread and parmesan butter, or share a generous bruschetta layered with delicately diced tomatoes. Pasta remains the heart of the kitchen, from sausage, leek and n’duja rigatoni to pumpkin and ricotta ravioli cooked in sage butter, while the lasagne stands firmly as the keystone of Tom’s.
Read more via the link in bio or at wallpaper.com.
📷: @milojackparis
🖊: @tianna_jemima
If you want to have a nice evening in on Saturday night or celebrate valentines a little more low key, let us sort out the food.
We’ve got our beef shin lasagne ready for you to pop in the oven, a sharing size tiramisu and a couple of burrata for you all ready to pick up this Friday from the deli.
Order online through the link in the bio and choose your collection time, we’ll see you then! If you’re after the vegetarian aubergine parm lasagne, just write VEGETARIAN in the notes when ordering!
Tom
Wishing everyone a big HNY, if 2026 is anything like this last one I need this week on a beach more than I know. Back open on the 8th and opening to our yearly deal.
3 courses for £29. Gone up a quid from last year but what hasn’t. Starters mains and desserts from our a la Carte menu. No small portions no cheap cuts of meat no fake parm, just full whack which will mean you can come out and eat like you aren’t skint. Keeps all of us busy and moving in the cold months.
Menus going to be the classics with a bit of fun & will be released early next week, hope to see you all there. Links in bio to book on OpenTable. Groups of over 12 pay a bit more and so do private dining, but not much.
Lots of love and enjoy your new years x
As we enter our 5th year here at Tom’s Pasta it’s got me thinking about the first Christmas. I’d just moved in and within a couple of weeks I’d been struck down with Covid and was forced to leave the restaurant and kitchen. It was full of food that I’d been prepping for a big last week, knowing I wouldn’t be able to get back in there until after the new year.
I came back, had to throw nearly all of my stock away and start again. I had no money, suppliers were constantly calling saying my invoices were bouncing and a was pleading with them to give me a couple of days. I threw on this deal of 3 courses for £15 as a Hail Mary and got a few people in through the door that first month. Somehow people kept coming back. We would have 30/40 people a night and I was amazed. Me in the kitchen and a different angel a night helping on the floor got me through most of that first year. I had no idea what I was doing.
Year 5 now and I still don’t know what I’m doing but it’s fine, because no one does. I’ve got a team in the kitchen now and a dozen angels on the floor, and we’re having 300/400 of you coming through each evening.
Every now and again someone who I haven’t seen for a while comes in and tells me how well I’ve done, and it forces me to take a step back and have a look what I have done. None of where I am now could have been done without all of my team. They’ve put me where we are today, top 100 opentable restaurants, trips to California & Italy, being able to expand into a beautiful new space, begin new arms of the business. They have all let me do that for the future of the business and hopefully themselves. So a huge round of applause for my guys over this last year. To you lot the supporters. Over 50,000 of you came through our doors so far this year, which is incredible. Around 24,000 lasagnes eaten by you all, nearly 10,000 negronis, 15,000 tiramisu. You guys are all heroes and I can only hope to see you all again next year. There are far too many people to thank for all of your support, help, assurance and patience but please take my thanks. If I don’t see you over the next few days I’ll see you all next year, thank you for everything everyone,
Tom 🍝
A @tomspastadeli gift guide for the festive season 🎄🎅🏼 we will be here until at least Friday December 19th, stocked with great bits for your friends, family and that colleague you’re being forced to buy a gift for. Come and visit us! ❤️🎄
Food lovers, prepare yourselves… @tomspasta is unveiling the never-before-seen recipe for his infamous lasagne. Rich, bubbling layers of slow-braised beef shin, homemade creamy béchamel, and melting cheese are all stacked on fresh, hand-stretched pasta.
Not any lasagna, but it’s Tom’s best-selling creation that Londoners flock for. There are only a few more days until ORDER UP! is released, so you’re very close to getting your hands on this cookbook, filled to the brim with 20 never-before-seen recipes from the city’s favourite food spots!
*100% of proceeds go towards the hospitality industry*
£7.50 from each sale of ORDER UP! will be donated to @hospitalityaction (charity no. 1101083) and the rest goes directly to the restaurant you buy the book from!
Online sales at orderupsquare.com donate 100% to Hospitality Action.
