Today, @springstpizza turns one!
What a year it’s been. Thank you to everyone who has visited us; it means the world.
A massive shoutout to my incredible team, past and present. I couldn’t do it without you.
Here’s to the next year 🧡
Mushrooms are at their peak, and we’re celebrating with our brand-new autumn special.
This white pizza is piled high with umami-rich King Oysters and golden chanterelles, layered with a trio of cheeses - smoky Scamorza, silky Fior di Latte, and rich Bufala Mozzarella - for a creamy, velvety finish. Topped with whipped ricotta, a sprinkle of fermented mushroom powder, and a touch of chives for balance.
Earthy, delicious, and only available in limited numbers each day...so get it while you can! 🍄🧀
Getting a pizza without a dip is like going up the creek without a paddle.
Here’s how chef Tom Kemble makes Spring St’s homemade green goddess dip: bright, creamy and packed with fresh herbs. Your crusts will thank you.
#Dips #PizzaCrusts #Pizza
Founder of @springstpizza , Michelin-star Chef @tfkemble with his #London Death Row Dinner - Ep.3
Follow @death.row.diners for more food & drink recommendations from the industry’s finest.
#deathrowdiners #london #londonrestaurants #londonbars #londonlife #londonguide #eeeeeats
We take a lot of care in our ingredients. From DOP San Marzano tomatoes and Bella di Cerignola Olives to Parmigiano Reggiano PDO, Estate Dairy milk, and Rebel Charcuterie sliced on site, we only work with produce we believe in.
And better produce means better pizza. It’s as simple as that.
#londonfood #ingredients
London, meet Tom.
Chef Tom Kemble spent a lot of his lockdown perfecting his pizza craft. Experimenting, testing, and tweaking until he nailed that perfect crust.
From earning a Michelin star at Bonhams to working at world-renowned spots like Fäviken and Hedone, Tom’s always prioritised flavour and precision to bring people togther through incredible food.
He’s now brought over 15 years of fine dining experience to the arches of London Bridge. It’s honest flavours (and really big pizzas) in the kind of warm, vibrant space you’ll want to stay in all night.
Come down, get your pizza fix and say hi to Tom and the team.
#londonbridge #london #londonfood #pizza #newopening #borough #southwarkquarter
The first arrival of @wistonestate Quinces. I love this time of year. Poached low and slow with a touch of star anise it makes a great condiment for game, duck and pork. We will make membrillo paste to accompany our cheese selection, pickle and jelly quince for a parfait and a syrup from the skins, which has a multitude of uses #zerowaste #quince
Highlights from an incredible lunch last week @claudebosiatbibendum with @londoneater@gen.u.ine.ness . Such generosity and balance in all the dishes. Underpinned with faultless technique and skill. A rare treat to taste the classic raviolo (black truffle, smoked pomme purée, egg yolk) alongside the current menu. We drank Sechet Dauvissat 07, followed by Ponsot CDLR 1999 and Rousseau CDLR 08 (courtesy of Kian). All of this matched with exceptional service. ⭐️⭐️⭐️ all the way! Merci @claudebosi1@franco_tto and all the team.
