Launched in 2019
by Kate Bielich
Hi, I’m Kate, founder and chef of Konoba.
I’m part Croatian, and growing up we spent a lot of time there. Going to family-run restaurants, places where big groups gathered to eat huge platters of fresh food. Grilled meats, seasonal vegetables, local cheeses and of course fresh pasta. I wanted to recreate the special feeling of these restaurants when starting my business, and what better way to bring people together than a big bowl of fresh pasta or a bubbling tray of lasagne?
I grew up surrounded by excellent cooks and a family with a great love of food. I learnt to cook from scratch and appreciate good ingredients. Most importantly I learnt that a meal is not only about the food but about being surrounded by the warmth of family and friends.
Organic, Seasonal, Local
We made it our mission to source the best ingredients possible for our pasta and sauces, that’s why they taste so good! We look to get our ingredients from nearby, with our eggs from Abbey Leys Farm just down the road and organic flour from Doves.
Caring for our environment
At Konoba we try to be as environmentally aware as possible! Using recyclable, compostable and reusable packing, following a zero-waste model in the kitchen and sourcing our ingredients from as close by as possible. We think we are doing pretty well but are very open to suggestions on how to improve, if you think there is something we could be doing better please get in touch, we’d love to hear your feedback – just email email@example.com