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  • 01
    When two stateside road-tripping Brit buds stopped at a cornmeal-crust pizza place in Portland, Oregon, the healthy, more robust deliciousness inspired them to open the UK's first such joint, a venture they're topping off with the likes of house-made fennel sausage, balsamic red onions, sweetcorn, and dairy-free cashew cheese, which they're banking even the sane, non-vegans amongst us will be nuts about.
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      When two stateside road-tripping Brit buds stopped at a cornmeal-crust pizza place in Portland, Oregon, the healthy, more robust deliciousness inspired them to open the UK's first such joint, a venture they're topping off with the likes of house-made fennel sausage, balsamic red onions, sweetcorn, and dairy-free cashew cheese, which they're banking even the sane, non-vegans amongst us will be nuts about.
    • Venue Info

  • 02
    Now open in a former boozer off Ladbroke Grove, East retains the Shoreditch original's rustic charm via exposed original white tiles, distressed wood paneling, and assorted vintage furniture, before filling you with new menu notions from veal meatball, prosciutto & sage pizza, to wood-oven-roasted whole fillets of beef & salt-baked salmon, to breakfasts like the rocket/pesto-smothered Green Eggs & Ham, which unlike West Ham, will not finish at the bottom of the table.
    More on West London gets a taste of the other side of town
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      Now open in a former boozer off Ladbroke Grove, East retains the Shoreditch original's rustic charm via exposed original white tiles, distressed wood paneling, and assorted vintage furniture, before filling you with new menu notions from veal meatball, prosciutto & sage pizza, to wood-oven-roasted whole fillets of beef & salt-baked salmon, to breakfasts like the rocket/pesto-smothered Green Eggs & Ham, which unlike West Ham, will not finish at the bottom of the table.
    • Venue Info

  • 03
    Refitting one of the old Routemasters with tables, and expanding outside to a covered wood-decked terrace, Red slings a selection of mozz-soaked pizza (The Flamenco: chorizo & morcilla; The Special: cured pig cheek, 'shrooms & rocket), as well as throwing together mojitos and jugs of Pimms/sangria. They also have imminent plans to get a projector, and some additional seating for their very own cinema -- have enough Pimms, and you'll see nothing but double features.
    More on Pizza on a bus
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      Refitting one of the old Routemasters with tables, and expanding outside to a covered wood-decked terrace, Red slings a selection of mozz-soaked pizza (The Flamenco: chorizo & morcilla; The Special: cured pig cheek, 'shrooms & rocket), as well as throwing together mojitos and jugs of Pimms/sangria. They also have imminent plans to get a projector, and some additional seating for their very own cinema -- have enough Pimms, and you'll see nothing but double features.
    • Venue Info

  • 04
    Simplifying things can be a joy -- just ask the public transport network, who lately've been able to reduce their dizzying litany of excuses to "Snow". Harnessing some simplicity to help fill your belly: Super Pizza.

    Just opened in Shoreditch by the operators of Red Hook and the Giant/Tiny Robot venues, Super vends nothing but slices, booze, and coffee in a former antiques store, still marked by its original sign, and filled with mid-century booths & tables, plus decorations reclaimed from the defunct business, including paintings, mirrors, and Ian McShane, who like any good antique has only appreciated in value. Named with little fanfare (Pizza No. 1, etc.), the pies come in variations like prosciutto w/ honeyed figs, ricotta & rosemary, spicy Ital sausage w/ roasted red chilli/garlic, rocket & parsley pesto, and caramelized red onion & sage w/ slow-roast porchetta -- often referred to as "Italian pulled pork", which is ridiculous, because everyone knows Italians only pull models. Less meaty combos include marinated courgette w/ artichoke, pesto & goat's cheese, pine nuts, sage & Pecorino w/ roast autumn squash, and lemon oil-drizzled black olives, capers, tomato, chilli, oregano & pine nuts, which if they're Chris's must be huge given his temerity to channel the intergalactic sex appeal of William Shatner.

    The hooch list is spare but effective, with a trio of hops (Moretti/ Peroni/ San Francisco's Anchor Steam), as well as three reds and whites rated "nice", "nicer", and "nicest" -- plenty simple, but still potent enough to make you the "wrong kind of leaves on tracks".
    More on A slice of simplicity in Brick Lane
    • About

      Simplifying things can be a joy -- just ask the public transport network, who lately've been able to reduce their dizzying litany of excuses to "Snow". Harnessing some simplicity to help fill your belly: Super Pizza.

      Just opened in Shoreditch by the operators of Red Hook and the Giant/Tiny Robot venues, Super vends nothing but slices, booze, and coffee in a former antiques store, still marked by its original sign, and filled with mid-century booths & tables, plus decorations reclaimed from the defunct business, including paintings, mirrors, and Ian McShane, who like any good antique has only appreciated in value. Named with little fanfare (Pizza No. 1, etc.), the pies come in variations like prosciutto w/ honeyed figs, ricotta & rosemary, spicy Ital sausage w/ roasted red chilli/garlic, rocket & parsley pesto, and caramelized red onion & sage w/ slow-roast porchetta -- often referred to as "Italian pulled pork", which is ridiculous, because everyone knows Italians only pull models. Less meaty combos include marinated courgette w/ artichoke, pesto & goat's cheese, pine nuts, sage & Pecorino w/ roast autumn squash, and lemon oil-drizzled black olives, capers, tomato, chilli, oregano & pine nuts, which if they're Chris's must be huge given his temerity to channel the intergalactic sex appeal of William Shatner.

      The hooch list is spare but effective, with a trio of hops (Moretti/ Peroni/ San Francisco's Anchor Steam), as well as three reds and whites rated "nice", "nicer", and "nicest" -- plenty simple, but still potent enough to make you the "wrong kind of leaves on tracks".
    • Venue Info

  • 05
    Eschewing the Brixton original's anarchic lunch-only, no-booking policy, FMC's worth the trek for its stunning Neapolitan pizza, which is made with sourdough from a 200yr-old starter yeast, left to rise for 20 hours, then slammed in a 500-degree wood-burner for just 90 seconds. Elegantly simple styles include home-cured Gloucester old spot & wild 'shrooms, buffalo ricotta & Somerset pecorino, and one with two types of chorizo: "dry" & "semi-dry", hopefully not how your chorizo leaves the ladies after slamming for just 90 seconds.
    More on The Brixton legend comes West
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      Eschewing the Brixton original's anarchic lunch-only, no-booking policy, FMC's worth the trek for its stunning Neapolitan pizza, which is made with sourdough from a 200yr-old starter yeast, left to rise for 20 hours, then slammed in a 500-degree wood-burner for just 90 seconds. Elegantly simple styles include home-cured Gloucester old spot & wild 'shrooms, buffalo ricotta & Somerset pecorino, and one with two types of chorizo: "dry" & "semi-dry", hopefully not how your chorizo leaves the ladies after slamming for just 90 seconds.
    • Venue Info

  1. Corny slices in Notting Hill
  2. West London gets a taste of the other side of town
  3. Pizza on a bus
  4. A slice of simplicity in Brick Lane
  5. The Brixton legend comes West