Specials
Finn HarlowSep 30, 2026
Our chef's guide to seasonal autumn produce
Squash, wild mushrooms and late figs: what arrives from our farms in October, and how the kitchen cooks it.
Finn HarlowSep 30, 2026★★★★★4.9/5 from 3.7k reviews
Wood-fired, slow-cooked, unforgettable
Pizzas bake in 90 seconds in our wood-fired oven, and the lamb slow-cooks overnight in its fading heat.
The cooking class was such fun, and I finally make proper fresh pasta at home.
Omar WhitakerRegular guest
A month at Yaraly Labs
Tables booked, plates served and the average bill, counted every month.
11years in the neighbourhood
120kplates served each year
4.8/5from 3,400 reviews
40seats in the private room
Process
Book a table Book your table in seconds
01
Choose your time
Pick a date and time that suits you online.
02
Tell us the occasion
Birthday, date night or business dinner, we prepare accordingly.
03
Enjoy your meal
Sit back while our team takes care of everything.
04
Take the taste home
Order your favourite dishes for pickup next time.
Guest reviews
What our guests say
Reviews from regulars, birthday tables and first-time visitors.
Booked online in seconds and our table was ready the moment we arrived.
Ivy NguyenBusiness dinner hostOur go-to place for business dinners. The private room is perfect.
Luna DelgadoFood bloggerWarm welcome, wonderful wine pairings and a dessert we still talk about.
Aria IbrahimWeekend brunch regularThe cooking class was such fun, and I finally make proper fresh pasta at home.
Diego RossiFood bloggerThe truffle pasta is the best I have had outside of Italy. We come back every month.
Jonah HarlowRegular guestDelivery arrived hot and beautifully packed. Just like eating in.
Liam OkaforWeekend brunch regularJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
Behind the scenesMaya AlvarezJun 18, 2026
How we make our sourdough every morning
A 36-hour process, a starter we have kept alive for nine years and the 5 am shift that bakes every loaf.
Maya AlvarezJun 18, 2026
Desserts
Hana QuinnApr 12, 2026
Our chocolate tart, step by step
Our pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.
Hana QuinnApr 12, 2026
TipsKai WhitakerMar 24, 2026
Three pasta shapes to make at home
Orecchiette, pici and tagliatelle need only flour, water or eggs, and a little patience. Our sous chef shows you how.
Kai WhitakerMar 24, 2026The kitchen team
Join the team The people behind every plate
Ravi Moreau
Head Chef
Priya Novak
Restaurant ManagerEthan Hughes
SommelierSamir Varga
Pastry ChefJournal
From our kitchen journal
Recipes, farm visits and the stories behind our seasonal menus.
Vegan dishes worth crossing town forOur three most ordered plant-based dishes, and the techniques that give them real depth of flavour.Five wines to pair with a summer dinnerOur sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.Our chocolate tart, step by stepOur pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.The story of our wood-fired ovenBuilt by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.
Contact
Get in touch
Questions about bookings, events or catering? We reply within a few hours.
Austin448 Willow Way
Seoul232 Market Square
Edinburgh208 Willow Way
23.5kreaders every week
News from our kitchen
New menus, cooking class dates and wine evenings, once a month.
Cooking classes
Reserve your table tonight
A few tables are still free this week. Book yours in seconds.
