Food & Drink

The Brixton legend comes West

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.