THE team behind two Westcountry restaurants have launched a new pasta delivery service in Corsham and Bath and have further plans to expand.

James Still, 27, his brother Oliver, 21, and chef Charlie Hopkins, 28, run Mother & Wild in Corsham and Walcot House in Bath with chef Piero Boi.

Oliver said: “Each week, we cook from a menu of seasonal, artisan pasta dishes and drop them to your door.

“All the customer needs to do is spend a couple

of minutes preparing the meal.

“We currently deliver to Bath postcodes

on Thursdays and to Corsham and the surrounding areas on Fridays."

The team conceived the idea during the Covid-19 pandemic lockdown as a way of staying in business.

“We have a passion for cooking which is focused on seasonality and locally sourced produce.

"We wanted to find a way to express that while people are unable to eat in our restaurants."

"Cooking beautiful pasta dishes which champion local produce for people to eat at home was the answer.

"The project was borne out of a necessity to adapt and survive. All but two of our 70-strong workforce had been on furlough since Covid-19.

"But since we launched Pasta Boi, we have created enough revenue to put a further four staff members back on our payroll, with some cooking in the kitchen, some helping to pack boxes, and others helping to make deliveries.

“It’s taken on a life of its own since, so we’re going to carry on expanding even as the restaurants open back up.”

The Pasta Boi team source much of their produce from the Still family farm in

Whitley and from other Westcountry farms and suppliers, helping to give a boost to the local economy.

Mr Still added: "Our ethos is buying locally wherever possible. It helps us to eat seasonally, to champion small British producers, and to build direct relationships with the people who supply us.

"Our pasta is made with organic flour from Shipton Mill in Gloucestershire and eggs from our family farm in Wiltshire.

"The salmon and pancetta you eat comes from a smoker we built at home using an old oil drum.

"The cheese comes from all over the Westcountry — including an English-style pecorino and ricotta from Somerset.

"Our vegetables come from Wiltshire, and we have strong relationships with the people who supply our meat.

"Our free-range lamb comes from down the road at Slades Farm and our beef comes from Philip Warren, the Cornwall butcher whose grass-fed cows also supply some of our favourite London restaurants, including Brat, Kiln, Lyle’s, and Blacklock.

"In some cases, we need to look further afield to find the best quality produce.

"Our tomatoes, for example, come from San Marzano in Italy, simply because they are the best tomatoes money can buy. Our parmesan, too, is the real stuff from Italy.

"Our wine comes from all over the world, much of it currently from vineyards in South Africa. We are supplied by the fantastic people at Swig, an independent wine retailer in London who we love and cannot rave about enough."