Tom Kemble's pizza joint to open in Borough

Launching in Borough on 29 April, Spring Street Pizza is a new restaurant from chef Tom Kemble, serving 18-inch pizzas by the quarter, half or whole to dine in or take away.

Channelling the bold energy of New York’s pizza joints but with a distinctly London vibe, the line-up of pizzas will be accompanied by a menu of distilled cocktails, wines and beers.

Kemble brings over 15 years of experience leading some of the world’s most prestigious restaurants to Spring Street Pizza. Formerly heading up the Michelin-starred The Pass At South Lodge, Kemble was previously head chef at Bonhams, where he led the restaurant to earn a Michelin star within seven months of opening. He has also held roles at some of the World’s 50 Best Restaurants, such as Hedone in Chiswick and Swedish restaurant Fäviken.

Spring Street Pizza

Kemble’s passion for pizza deepened during the pandemic, when he became fascinated with elevating something simple with fine-dining techniques. After launching an initiative selling pizzas with his wife, Tessa, during lockdown, he began to work on the key philosophy behind Spring Street, in which the secret to a perfect pizza and the supreme slice starts with the dough.

The chef uses the Italian pre-fermentation technique known as Biga. Fermented for 48–72 hours, the biga dough has a delicious flavour that is light but loaded with character, crispy on the outside yet airy in the middle and has just the right amount of crust for mopping up the housemade dips – which include the Green Goddess, Pesto Rosso and Confit Garlic Aioli.

Spring Street’s menu serves up the classics with a contemporary twist. The line-up includes a Classic Marinana and Margarita, along with a Sausage and Friarelli with pork and fennel sausage, friarelli, red onion, wild oregano, fior di latte mozzarella, Scarmorza, Parmigiano Reggiano and Calabrian chilli flakes. The New Yorker will also be offered, topped with San Marzano tomato, Rebel Charcuterie pepperoni, Parmigiano Reggiano, hot honey and basil.

For dessert, the spotlight will be on soft serve gelato, made using Estate Dairy and served with a range of toppings, such as sea salt caramel or extra virgin olive oil.

A wine menu, featuring bottles from leading independent wine makers specialising in Italian varietals, will accompany the food, alongside a curated menu of cocktails by renowned mixologist Ana Reznik. These pair well with the small plates of Gildas, Marcona almonds, Italian charcuterie and Caesar Salad.

Kemble comments: “Whether you’re grabbing a slice with mates or nestling in for an evening, I wanted to create an environment at Spring Street where delicious pizza, fabulous wine and cocktails and great music come together to create the ultimate hangout.

"Creating the menu at Spring Street Pizza has been a labour of love and follows a long-standing fascination with pizza from baking bread in world-class restaurants, so I'm incredibly excited to bring the concept to life.”

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