Our signature slow dough is fermented over a minimum of 48 hours to produce a light and digestible pizza. The menu, curated by the owner Tim, comprises a mix of traditional and experimental flavours to cater for all palates. The ingredients are sourced from as close to the restaurant as possible, to limit food miles and give you the freshest produce available: cheeses made in the UK from British milk, organic flour grown and milled in the cotswolds, wines from our friends at Vindinista in Acton and beers from Mondo in Battersea.  All our veg is prepped fresh daily by our chefs.