Ernesto Paiva

Founder Mark Garcia-Oliver (left) with chef Ernesto Paiva.

Since then, the fresh pasta is produced strictly following the recipes developed by Mark and chef Ernesto Paiva in the UK, using traditional methods of production to the highest standards and BRC approved.

The firm, which has a Peruvian chef, Ernesto Paiva, currently employs four people but hopes to increase that number in the near future.

The chef, Ernesto Paiva, who is responsible for the delicious pestos and butters, has trained in France at a three-starred Michelin restaurant before coming to Britain.As a result, his products have won three golds and a silver award.

The chef, Ernesto Paiva, comes from Argentina but was born in Peru, and worked at a three-star Michelin restaurant in France before coming to the UK. Mark Garcia-Oliver explains "Our main objective with Ernesto, when we first started The Fresh Pasta Company, was to raise the standards of pasta made in the UK.

The chef, Ernesto Paiva, comes from Argentina but was born in Peru, and worked at a Michelin threestar restaurant in France before coming to Ruthin.

Founder Mark Garcia-Oliver (left) with chef Ernesto Paiva.
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The Fresh Pasta Company's chef, Ernesto Paiva, was born in Peru and like Mark, also raised in Argentina.
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Ernesto trained at a 3-star Michelin restaurant in France.

In 2003 Mark and Ernesto met in Buenos Aires with one purpose: to raise the standards of pasta in the UK, free from additives and made only from the finest ingredients.
...
Since then, the fresh pasta is produced strictly following the recipes developed by Mark and Ernesto in the UK, using traditional methods of production to the highest standards and BRC approved.

The Fresh Pasta Company's chef, Ernesto Paiva, was born in Peru and like Mark, also raised in Argentina.
...
Ernesto trained at a three-star Michelin restaurant in France before coming to the UK.

In 2003 Mark and Ernesto met in Buenos Aires with one purpose: to raise the standards of pasta in the UK, free from additives and made only from the finest ingredients.
...
Since then, the fresh pasta is produced strictly following the recipes developed by Mark and Ernesto in the UK, using traditional methods of production to the highest standards.
...
Founder Mark Garcia-Oliver (left) with chef Ernesto Paiva.

"Garda Tremosine cheese(DOP) from the Garda Lake is blended with 3 regional cheeses achieving a unique sumptuous flavour, wrapped by hand in a silky pasta tortei (tortelloni).", describes Ernesto Paiva, NPD Chef at The Fresh Pasta Company, as he goes through the list of our award-winning products.

The Fresh Pasta Company won the Ready Meals category at the Ideas to Dine For! competition with its Handmade Artichoke Heart Tortelloni: "Full of artichoke heart flavour, visually enticing with bits and pieces of artichoke present on the first bite, all wrapped by hand in silky pasta", describes Ernesto Paiva, NPD Chef at The Fresh Pasta Company.
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Ernesto Paiva (NPD Chef)

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