Vasco & Piero's Pavilion Restaurant 15 Poland Street London W1F 8QE tel. +44 (0)20 7437 8774 fax. +44 (0)20 7437 0467 email. eat@vascosfood.com An Umbrian Paradise In The Middle Of Soho Press Room Square Meal Review of Vasco & Piero's Pavilion Restaurant 2012 ‘We’re not here to be trendy, we’re here for longevity,’ affirms Paul, whose father, Vasco, was born in Umbria & has long-standing links with his suppliers in the region. Unsurprisingly, the majority of Vasco and Piero’s customers are regulars (admen, politicos, Michael Palin), with repeat business lunchers taking over the downstairs room for set-menu gatherings. Calf’s liver & spaghetti with prawns are perennial favourites, with winter specials including porchetta (stuffed, sliced pork loin with fennel & rosemary), guinea fowl with wild mushrooms, & panettone bread & butter pudding; also look out for seasonal truffle specialities & regional wines from Umbria. The decor of white walls, tapestry-covered chairs & warm-toned sketches of the region never changes much. Readers enjoy the ‘lack of pretence’, & rate Vasco & Piero’s as a restaurant that ‘gets the fundamentals right’ 28th September 2010 - Sushi Academy Launch With only a week to create this event - it had to be one our fastest event creations. Our client, the owners of the Sushi Academy had invited presitigious guests from the food world to watch sushi demonstrations and enjoy their samples. The location was a City based meeting venue, which offered a smart setting, however much of the restaurant and kitchen atmosphere had to be recreated. We helped plan the audio visual/ service/ print and layout elements in conjunction with the venue. With a positive turn out the 2 hour session flew by with Hiroyuki Kanda (3 star Michelin Chef flown in from Japan) giving sushi demonstrations with honoury guests from Gauthier Soho and Vasco Piero's Pavilion Restaurant. The Independent 9 September 2010 - Ben Fennell, Chief Executive Officer, BBH Advertising "The venue: Vasco & Piero's Pavilion in Soho. It does great Italian food, has a great vibe and is buzzy but as private as you need. The company: Mark Collier, who is the founding partner of Dare digital marketing. The conversation: We share quite a lot of clients including Vodafone and Barclays so we chat about them. We also talk about digital and traditional agency convergence. Mark's son also plays for my old rugby club. On the menu: I'm shockingly consistent. I have the calves' liver, spinach and a tomato and onion salad every time I go. I'm running a half marathon in three weeks, so this was a water-based lunch. Come here often? I probably do one work lunch a week, not really more. And only about four boozy lunches a year. " Squaremeal 2010 " V&P has clocked up four decades of service to 'simple & straightforward Italian food' & has a reputation for discretion, yet it still comes as a surprise to spot a Hollywood star & a posh British designer having a quiet night " The Observer 11 October 2009 - Michael Palin "The original restaurant used to be above the Academy cinema on Oxford Street, where I would watch films in the 70s. Sometimes only my wife Helen and I were in there. It was a lovely haven. When the Academy closed in the early 80s the restaurant moved to Poland Street. For a while it did OK business, and then suddenly it began to fill up. The secret of its success is absolute consistency. I've never been disappointed in a meal here. I always bring friends here because it is not pretentious; it hasn't got the baggage of a restaurant living on its reputation. No one comes here to be seen. People come here not to be seen. And if you don't know what to order, Vasco will bring you a sample to taste to help you make up your mind. Everything is very lightly done; there is nothing heavy. I nearly always have the calves' liver, as it's the best in London. Our children come now with their friends. They've sort of inherited it. I hear more news about my children from Vasco than I do from them. It has always felt like a home from home. " ITV London Restaurant Awards Nominated for best Italian restaurant Zagat Survey 2007 "Umbrian dishes are cooked to perfection. it does everything right from the interesting homestyle cucina at decent prices to the personal touch plus the adventurous winelist is speckled with gems. " Square Meal Restaurant Guide 2007 "Such is the homely asppeal of this place that, once discovered, many keep it on their list of places to go to again & again. " Time Out - 101 Things To Do Before You Leave London 2007 "I've been eating here for donkeys' years. It's simple Umbrian food with a good winelist. " - Ken Livingstone Hardens Restaurant Guide 2006 "Friendly staff with a personal touch. Its honest Italian cooking is good value. " Time Out 2006 "V&P is bust most nights with a crowd looking for quality Italian food,a buzzy atmosphere and friendly efficient service.Fresh pasta features often as do the ingredients of Vasco's beloved Umbria. " Square Meal 2006 "Consistently one of the best restaurants in Soho.Superb food,a fablous winelist and a very friendly front of house team.Menu changes daily & reflect a love of ingredients that are allowed to express themselves. " Rough Guide 2004 "The Pavilion has been a Soho fixture for the past thirty years. But there is nothing old or institutional about the cooking or décor. The establishment has long been a favourite with diners who appreciate the food, which is fairly simple but made with top-class ingredients. Dishes are biased towards Umbrian cuisine. Customers include the great and the good, and the Pavilion?s modern yet comfortable atmosphere guarantees them anonymity. " Harpers & Queen 2004 - Jennifer Sharpe "Family owned Italian restaurant with a loyal clientele of high profile types who like quiet places (Gordon Brown courted Sarah Macaulay here). The daily menu is typical Umbrian cooking. Try wild mushroom tortelloni with truffle butter, tagliata of Angus beef with rucola & parmesan or grilled salmon with shallots. " Evening Standard 15th January 2004 - Dining - Fay Maschler " The food is authentically unpretentious and healthy.Regulars,of whom there are many,like it that way. Hand made tortelloni,whether stuffed with wild mushrooms or asparagus,are not to be missed. The family of staff work loyally and efficiently. " Tio pepe Carlton Television London Restaurant Awards 2004 Nominee for the best Italian Restaurant-top five