Meet Ed Barrow: The Creative Mind Behind Monday Pasta Club
At the heart of Monday Pasta Club is Ed Barrow, a recipe developer whose passion for pasta runs deep. Known for his thoughtful approach to seasonal ingredients and inventive takes on traditional dishes, Ed’s creations have become a source of inspiration for pasta lovers everywhere. From his kitchen experiments to carefully curated recipes, Ed brings a fresh perspective to the world of pasta—one that’s rooted in simplicity, quality, and a love for great food.
Congratulations on your debut cookbook, tell us a bit more about it.
Thank you, the book was a real labour of love. It took over 2 years to create from the initial meeting but being able to see inside the world of publishing was incredible. The cookbook has a perfect pasta dish for every occasion, budget and time limit. The four chapters cover recipes ready in 10-15 minutes, 15-30 minutes, 30 minutes-1 hour and 1 hour+, and each include 5 vegetarian, 5 fish and 5 meat recipes so there is something for everyone.
You're based in Bristol and host supperclub's, what might a typical evening look like?
The aim of the supper clubs is to create an intimate, relaxed dining atmosphere filled with tables of friends or family enjoying an Italian set menu created by me, the founder. The menus focus on delicious comfort food, no frills but big Italian flavours which combine traditional techniques and recipes with the freshest, local ingredients on offer.
What's your desert island pasta dish?
Probably Bucatini all'Amatriciana. It has everything from salty chunks of guanciale with a warmth of chill, sweet tomato sauce and tangy pecorino on top. It really hits every flavour profile.
Favourite place you've been and thing you've eaten.
Vietnam for sure. Some of the street food I had in city’s such as Ho Chi Minh and Hanoi I will never forget. From bowls of Pho to Banh Mi Sandwiches had in the side of a little alleyway, It really shows that an expensive price point doesn’t always mean the best flavour.
Favourite Northern Pasta shape?
Definitely the Gigli, a fairly unique shape that you can’t get many other places. The hollow middle of the little “lilies” holds chunky rich sauces and ragu so perfectly.
What are you looking forward to in the coming months?
I’ve got a new regular supper club starting in November. The Bristol Pasta Club is taking place on the first Thursday, Friday & Saturday of each month at Gather, a scandi-style coffee shop on Bristol’s iconic Park Street. The beautiful 18 seat venue will be transformed into an intimate, candle-lit dining room and I will be in the centre of the room cooking an Italian influenced 3 course set menu.
Buy Ed's book here.
