Until we opened our first restaurant on Wardour Street in 1965, our founder, Peter Boizot, swore you couldn’t find good pizza in the UK. But now it’s everywhere, in every one of our restaurants.
Until we opened our first restaurant on Wardour Street in 1965, our founder, Peter Boizot, swore you couldn’t find good pizza in the UK. But now it’s everywhere, in every one of our restaurants.
Simplicity
Innovation
We love to keep things fresh, making sure that everyone – no matter what diet they’re on – can enjoy a meal with us. When we know we’ve got simplicity and quality spot on, we can let loose with innovation. Inspired by Peter, our founder’s, entrepreneurship and bravery to try new things, we’re always looking for new ways to delight our customers. How do we do that? By listening to them, of course, and bringing their ideas to life with a little creativity.
Brilliant quality
We’re all about top-quality ingredients, and we take pride in everything we create. Quality, for us, begins with our suppliers and finishes with a delicious plate of food at your table. Our ingredients make our food, so it’s vital that we only use the best – from the sweet Italian tomatoes we crush into our famous passata, to our triple-certified coffee. That means we always pick our suppliers very carefully and are lucky enough to source our food from some of the best in the world.
A menu full of choice
Over the years, we’ve come up with heaps of fresh ways to put a smile on our customers’ faces. And, more recently, added new menu options so everyone can eat with us. So if you’re looking for something lighter, try our Leggera range – it tastes just as delicious as the rest of the menu, but has fewer calories. Or if you can’t eat gluten, you won’t ever have to miss out again; because our gluten-friendly range covers starters, dough balls, salads, desserts – and even beer. We’ve even gone as far as introducing gluten-friendly flour into all of our restaurants and specially training our staff. We’re going to carry on trying new things, being creative and listening to what you want, so we’re proud (and you’re excited) of everything that comes out of our kitchens. That said, even today we still marvel at what you can do with the humble dough ball!
