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mushroom risotto

Konoba | meaning ‘a place to eat’ in Croatian

This is what we want to create, a way to encourage people to gather and enjoy delicious food. Together.

Launched in 2019

by Kate Moberly

Hi, I’m Kate, founder and chef.

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.  

I trained at the famous Ballymaloe Cookery School before founding Konoba in 2019, pooling my restaurant, chalet hosting and street food experience to create a business centred around good food and a keen focus on using organic, local and seasonal produce.  

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 hello@konoba.co.uk

Organic, Seasonal, Local

We make it our mission to source the best ingredients possible. We look to get our ingredients from nearby, with our suppliers based mainly in the North West we are proud to support local!