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Ria’s is more than just a Notting Hill hot spot for Detroit-style pizza and natural wines; it’s the embodiment of a bold vision born from life’s unexpected turns. Founded in 2023 by husband-and-wife team Ria and Dave Morgan-Ratcliffe, Ria’s is rewriting the recipe for success in the UK’s pizza scene. We chatted to Ria about changing careers, bringing something new to London’s pizza scene and working alongside her husband, Dave.

What inspired you and Dave to transition from tech start-ups to the restaurant industry, and why specifically a pizza restaurant?

It’s an interesting question. It’s part of our approach to life and unique events that triggered it. When we got married, Dave and I made a promise to live an adventurous life. Dave was born with Cystic Fibrosis meaning he’s always had a slightly different view of life potentially being much shorter than others and therefore to make the most of it while he can. When I was made redundant rather suddenly in 2022 it was one of those life moments where we were presented with an opportunity to take a different path. We always loved going out, eating, cooking and so we thought why not start a restaurant… potentially naively thinking it would be a simple thing. I mean though the way we’ve done this is very much act now, think later. We secured the lease before knowing what we were going to do. The idea of a change came first, pizza came later.

How did you come up with the idea to combine Detroit-style pizza with natural wines, and what do you think sets Ria’s apart from other pizza restaurants in the UK?

Juxtaposition can be very powerful in restaurants. We placed together something more elevated in natural wines with something as simple as pizza, but with a new take on what Londoners are used to. Pizza restaurants in the UK are typically very themed, they try to replicate something exactly as it comes from Italy or New York, from interior design to menu. We have always been true to this being a British, London concept at heart, and therefore I think that means we are much more authentic in what we do.

Can you tell us more about your decision to use organic flour from the Cotswolds and locally cured meats? How important is local sourcing to your brand?

It links very much to the question above and authenticity. While we have taken an American style of pizza in origins, we wanted to make sure it’s a British spin on it. Using local and organic ingredients brings this through from British grains milled in the Cotswolds to even using a subtle mix of white cheddar in our cheese mix.

We’re also fortunate to have so many great suppliers that are local so we can source the best ingredients and build great relationships.

How do your Scottish roots influence the menu and atmosphere at Ria’s?

We’ve got a couple nods to Scotland on our menu. A few things that for me are comforting, fun, and not found on menus in London. It’s one way in which we approach our thinking on the menu – what’s nostalgic, authentic and fun, and for me, our deep-fried Mars bar with Tennents beer batter is an especially good example of that!

You mentioned creating a space that feels like home for your customers. How do you achieve this welcoming environment in your restaurant design and service?

It starts with the name. We wanted to call it Ria’s to make it feel like you’re going to your mate’s place. From the design we focused on “Shaker” inspired design which is very on trend with home kitchen design, and then brought in subtle hints of home, for example placing our favourite books under table lamps, small touches that you often see in homes, not restaurants. It’s about not overpolishing things, making people feel relaxed including curating our playlists and how our team interacts with customers. Every element we wanted to make that little bit authentic, welcoming and relaxed.

What have been some of the biggest challenges you and Dave have faced in starting Ria’s, and what have you learned from them?

More than I could have ever known possible – simply because I didn’t know half of this stuff was possible! But I think the main thing for us has been throwing ourselves into this whole new world, managing it ourselves day in and day out, and doing that as husband and wife. I had a new joiner start recently who said ‘that’s pretty brave’ when referring to us doing it as husband and wife full-time together. And she’s not wrong. We got married, I got made redundant the next month, hit a real low personally for 6 months, and then we became business partners. We haven’t had that newlywed phase and instead went straight to business partners, and that’s where we still are. But we have our first holiday coming up (mentally already sipping on my bottle of wine by the sea) and I’m looking forward to having some husband and wife time; to take a pause and reflect on what we’ve created over the last year.

What are your future plans for Ria’s? Are there any new concepts, locations, or innovations on the horizon?

We’re very excited and ready to start to grow!

What advice would you give to someone looking to break into the restaurant industry, especially those without a traditional background in hospitality?

Just go for it. They’ll always be reasons not to do something, and sometimes you just have to take a leap and enjoy the journey. Every journey is unique.

For more information on Ria’s, see here. 

29 All Saints Rd, London W11 1HE