London has no shortage of brilliant spots to chow down on pizza. From hefty slabs of Detroit-style pizza to Neapolitan pies and oversized slices, London pretty much has it all. And now, a new pizzeria is bringing top cooking talent to the humble pizza pie. Just minutes away from Borough Market, Michelin-starred chef Tom Kemble has opened Spring Street Pizza.
Combining the worlds of Michelin-starred dining and New York pizza spots, Spring Street Pizza is the result of “Tom’s passion for pizza and relentless pursuit of achieving the perfect crust”. Previously, he’s worked in the likes of The Pass and Bonhams, so he brings a world of knowledge across all aspects of cooking and dining.
Fret not, though, this isn’t some fussy, white-linen-tableclothed restaurant that’s too fancy for its own good. After all, it’s still a pizzeria! Pizzas come in 12- or 18-inch sizes, with the option to do half and half toppings on the 18-inch-ers. So there’s more than enough ‘za for everyone – and if you’re splitting a big pie, there’ll be no arguing about which toppings to get!
Wondering what to order? Tom has taken the classics and given them a contemporary twist. The Margherita, for example, replaces the basil leaf garnish with a generous squeeze of basil pesto. They give the classic Marinara pizza a twist with the addition of confit garlic oil. And then there’s the Spring Street Pizza take on the sausage pie. The Fennel Sausage & Friarelli comes topped with pork & fennel sausage, fior di latte mozzarella, Scarmorza, Pecorino Romano, wild oregano, friarelli, and Calabrian chilli flakes.
Naturally, the menu features more than just the namesake pizzas. Diners can start their meal with a variety of small plate starters, and sip on cocktails and Italian wine while they dine. There are also soft-serve sundaes for a creamy, sweet treat to finish off the meal.
Oh, and be sure to grab some of the housemade dips that utilise Tom’s experience in fine dining. Made using techniques from ultra-fancy restaurants, the dips range from Green Goddess to Pesto Rosso and Confit Garlic Aioli. And given how much effort Tom put into creating the perfect crust, it’s only right to celebrate his passion with some crust-dunking and munching.
So, what do you say – fancy a slice of Michelin-level pizza?