WORDS
Lucy Frith
How was the idea for Northern Pasta born?
A while back, my husband Matt and I uprooted our lives and moved to an island in Croatia. It was an incredible experience, mainly because most of what we ate came directly from the island. Olive oil, vegetables grown by our friends, local wine… we knew exactly where our food came from. We ate seasonally and simply enjoyed what the land had to offer.
When the pandemic hit, we had to return to the UK. At the same time, the cracks in our food system became more visible; empty shelves, disrupted imports and even staples like pasta were hard to find.
I started working at a local artisan bakery and came across beautiful British grains. They were full of flavour, nutrient-dense and grown by incredible British farmers. Then, after a few supermarket trips spent staring at the empty shelves and the same old pasta options, I started wondering: where is this pasta coming from? Why aren’t these amazing British grains being used in it?
That’s when we started making pasta at home, experimenting with different grains until we landed on something that felt right. That became Northern Pasta Co – our no-compromise pasta – made with British grains and a whole lot of care.
What sets Northern Pasta apart?
We call our pasta “no-compromise” because our goal has always been to make something truly delicious that doesn’t cut corners anywhere else.
Yes, it tastes incredible but it also champions British farmers and supports regenerative agriculture.
Everything is made by us, slowly and in small batches. No mass production here, just a deep respect for quality ingredients, crafted at low temperatures and slow speeds to lock in flavour and perfect the texture.
Plus, our HQ runs on solar power and our packaging is completely plastic-free. We set out to prove that comforting, soul-hugging food doesn’t have to come at the cost of joy, the planet or our farmers.

Congratulations on your substantial growth! What is your vision for the future?
Thank you! It means a lot. Naturally, we want more people to enjoy our pasta, not just because it tastes great but because it represents a different way of thinking about food.
Our vision is to keep growing in a thoughtful, sustainable way. We want Northern Pasta to become a staple in kitchens across the UK and beyond, while continuing to support British farmers, regenerative agriculture and more responsible food systems.
We’re also excited about expanding our range, experimenting with different grains and shapes, always with the same no-compromise approach to flavour, sustainability and quality.
Long-term, we’d love to show that businesses like ours can have real impact: that good food, made well, can support the land, nourish people and bring a bit of joy to the everyday.
What is the best piece of advice you have ever been given in your career and why?
The best advice I’ve gotten is: “Don’t be afraid to ask or open doors for yourself.” I used to wait for the “right time” or for someone to offer help or hand me an opportunity. But I’ve learned that if you don’t ask or at least try to open the door, you’ll never know what’s on the other side.
That ties closely to another piece of advice I really believe in: “Get comfortable with being uncomfortable.” Whether it’s asking questions when I’m unsure, reaching out to someone I admire or putting my hand up for something new, it is rarely comfortable.
Who is your role model and how have they influenced you in your work?
This question had me a stuck for quite a while. I don’t really have any one role model. I think I am inspired by the everyday person. We endure a lot as humans, some of us significantly more than others and I find resilience, determination and drive to get to the other side of that, to move forward and pick ourselves up, to be and feel better, incredibly inspiring.

What ingredient can you not live without and why?
Salt is the obvious essential but if I had to pick something a bit more specific, I’d say tahini. We use it with everything, on veggies, in pasta sauces, dressings, even desserts sometimes. It adds this creamy, nutty depth without being overpowering.
What item, apart from your passport, can you not travel without?
Headphones, without a doubt. I pretty much always need background music to help me focus. My brain tends to jump around from one thing to the next, so having something like a soundscape from the Calm app helps me stay grounded.
Where is your favourite place to eat in London? Why?
Any time I’m out of the Lakes, I’m straight on the hunt for really good ramen or noodles. Places like Kanada-Ya, Koya and Bao are always high on my list. That said, I’m also always looking to experience pasta, how people are making it, the creativity in the dishes. Manteca is a total joy for that. The pasta is incredible, but it’s also the energy of the place, the warmth, the buzz, the feeling its created – I really love it there.
What do you like to do on a day off?
Ideally, it’s a sunny, warm-ish day in the Lake District. I’d head out with friends for a long run in the fells, maybe finishing with a dip in a river or tarn. After that, a cardamom bun from a local bakery is pretty much essential.
Later, I’d meet Matt and our dog Pickle, and we’d find a beer garden to sit in with some chips. Then we’d discover they do an epic roast dinner, with an extra-large Yorkshire pudding, so obviously we’d have to order it.
We’d then head home, grab the duvet, make some popcorn and settle in to binge-watch a good series. Perfect.
What are your biggest passions?
Outside of the business, I’m a very enthusiastic eater. I absolutely love discovering, trying and devouring food. It’s such a huge source of joy and curiosity for me. I love that you can connect with people, understand and learn about them through food. I’m also really passionate about fell running. It’s this blissful combination of freedom, nature and challenge and it just so happens to pair perfectly with the amount I love to eat. The two balance each other out in the best possible way.
If you could choose anyone from today or history, who would be your ideal dinner-party guest and why?
Someone hilarious… and someone who cooks really well. I am cheating and going for two. Tina Fey and Stanley Tucci.
If your life was a movie, what would the audience be screaming at the screen telling you to do right now?
RELAX. Try and let go of the stress a little bit more and enjoy the ride. Oh, and GET ANOTHER DOG! I hope.