Bringing the finest homemade organic lasagna and other treats to your home to share.
Ayo (meaning Joy) is Founder Paul's middle name. Originally a restaurant concept in Hackney Wick, which was delayed due to the pandemic, Paul mused and searched for what people really wanted in these trying times. An avid cook and flavour aficionado, he began experimenting to create the ultimate lasagne delivery service. Sourcing the very best ingredients, from rump steak via Hill and Szrok Butcher to three premium cheeses from Neal's Yard Dairy, AYO by Paul Murashe offers entirely homemade restaurant quality dishes and lovingly hand-made pasta.
Paul adds, "Having worked for many years in hospitality, I wanted to create the very best, organic, homemade lasagne experience - a cut above anything else on the market. I make each lasagne personally, hence currently I can only supply 8 per day. I will expand the amount of dishes offered over time but they will always be organic, hand and homemade so you know exactly what you are ordering and expecting."
Paul worked closely with industry tastemakers to develop the bespoke food delivery service; from sourcing the finest ingredients with local producers and artisan suppliers, to countless tastings to perfect the final recipes.
A delicious treat for two or more; the Lockdown Lasagna features a Rump Steak ragu, with meat sourced from sustainable farmer Farmer Tom Jones in Hereford, that is braised in an Iron Pot in the oven for four hours. The hand-kneaded pasta uses flour from Naples producer, Caputo from 1924, Master Millers, and the lasagne is filled and topped with Isle of Mull Cheddar, Westcombe Ricotta and Parmigiano San Pietro cheeses sourced from Neal's Yard Dairy. The dish is accompanied by a herb salad and white wine vinaigrette.
Paul has also created an Aubergine Parmigiana for those looking for a meat-free alternative. The Parmigiana features Barbarella Aubergines sourced from Borough Market, Mozzarella Di Bufala Campana, Il Caseificio Polito, by Francesco and Nicola Polito, flown in every Friday from Italy, and Mutti Tomatoes (a 120-year-old Italian company based in Parma), that are used to make the slow roasted tomato sauce. The dish is served with an organic basil-based salad, dressed in Aged Balsamic and Extra Virgin Olive Oil by Danilo Manco from Puglia.
An indulgent Molten Chocolate Chip dessert is served with home-made organic malted milk ice cream, that is made fresh daily.
The Classic Lasagne home-delivery is priced at £60 and the Aubergine Parmigiana home-delivery is priced at £48 for 2, with free delivery included within Zone 1. Both dishes come with salads, dessert and ice cream. The bespoke food delivery service comes ready to eat; simply heat and serve.
Details: Zone 1 or £10 delivery to Zone 2. For Zone 3, contact AYO directly to arrange.
ABOUT PAUL MURASHE
Paul worked in hospitality for over two decades, starting his career at Nobu London on Park Lane at the end of the 90’s, a restaurant, which introduced Japanese food to the UK. He then went to work for Indochine, opening their restaurant Kittichai at 60 Thompson In Soho, Manhattan. Paul then returned to London to open and oversee Nobu Berkeley St for over ten years before launching Sexy Fish and finally running the club at Annabel’s. Paul’s whole life has been about making people feel good, ensuring their experience was perfect and memorable. He hopes to do the same with his own project, AYO.