#uk-pizza-market

#uk-pizza-market

Timber Pizza Co. started with a modest investment of $20,000, which included a $15,000 loan from my dad and a $5,000 check of my own money.

Miel on Warren Street in Fitzrovia is run by pastry chef Shaheen Peerbhai, who sources ingredients from France and is known for its striped hazelnut gianduja croissant.

Wendy's launched the Frescata line in 2006, featuring sandwiches on artisan ciabatta bread, which initially sold well and revived the chain's sales.

The new tracker features a simplified progress bar that shows just four stages of pizza creation. The new design was rolled out to all platforms, and there's also new Lock Screen widgets for iOS that bring the pizza chain's most famous tech feature to the Liquid Glass age.

An industry-wide survey found that 64% of firms plan to cut jobs, 42% intend to reduce trading hours, and one in seven will be forced to close.

Whole Foods has endured a bruising time on this side of the Atlantic since entering the British market in 2004. Turnover at its UK arm fell seven per cent to £86.4 million in the year to December 2024, while pre-tax losses hit £20 million.

Oudh 1722 is set to be as sensational as its bigger sibling up in Birmingham, but with a unique focus on the Awadhi cuisine of northern India.

Franchisees have had to put prices up. We've worked really hard not to do that, but we've had some significant incremental cost flow through the employment changes that came through. A lot of brands have really pulled back - they've either put their prices up massively or they've pulled back on their service. I think we've got the balance right in terms of how we've approached it.

Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.

We've loved being part of these communities and just wanted to say a huge thank you to everyone who's walked through these doors. It's been a privilege to serve you.

"Forgotten cuts" are officially back on the menu! We're seeing a shift as food lovers move beyond the basics to experiment with nose-to-tail cooking.

The Cheesecake-Off 2026 will feature some of London's best restaurant and bakery teams, including Big Mamma Group and Cakes & Bubbles by Albert Adrià, competing for the ultimate cheesecake title.

East West Pizza serves Neapolitan-style pizzas with Indian toppings and sauces, offering a unique culinary experience that combines traditional Italian pizza with Indian flavors.

Burnt has been slowly growing over the past few years, with the OG site on Askew Road becoming known for its brunch, featuring dishes like poached eggs with rose harissa yoghurt and buttermilk pancakes with rhubarb.

Budakan's specially developed base uses a high-protein Canadian flour for structure along with a small amount of rye, resulting in a slightly nutty flavour and the perfect NY-style chew. The dough is then fermented for a minimum of 48 hours ensuring a super light, but crisp crust. As for the toppings, Hot Saint will serve classics as well as new takes like the Spicy Hawaiian: San Marzano tomato, fior di latte, guanciale and smoked ham hock, pineapple, smoked chilli and jalapeños;

Northwest Londoners will no longer have to travel all the way to Dartmouth Park to grab a slice of their favourite pie, as Yard Sale's latest branch will serve all of East Finchley, Muswell Hill and Hampstead Garden Suburb as well as parts of Highgate, Finchley Central and North Finchley. After opening in Clapton in 2014, Yard Sale quickly became one of the city's best-loved for a Neapolitan-style pie.

Dr Lucie Nield, co-lead investigator from the University of Sheffield, said: People deserve greater transparency about the food they are ordering online, and these businesses must be held to the appropriate regulatory standards. Without this, dark kitchens risk falling through the gap, with potential consequences for public health, particularly by encouraging increased use of online takeaways, greater availability and therefore greater consumption of high fat, salt or sugar food.

There are many made-up celebrations these days, but at least National Pizza Week delivers something tasty. Coming in hot on the heels of so-called quitter's day, when many people abandon their New Year's resolutions, pizza shops around the U.S. will be tossing around some deals that could save customers some dough. Of course, many people don't need an excuse to eat pizza-on any given day, about 11% of Americans do so, according to a study released in 2024 by the U.S. Department of Agriculture.

The latest NIQ Hospitality at Home Tracker, powered by CGA intelligence, reveals groups' like-for-like sales last month were just 0.3% ahead of December 2024. It was flat at 0.0% in November, as some consumers tightened their spending in the run-up to Christmas. Across 2025, at-home sales growth rose above the UK's rate of inflation in only two of the 12 months.

The dough is what really makes a Sodo pizza stand out - the sourdough base is made using flour from heritage grains and is fermented for 72 hours to make it light and digestible. But the toppings are no afterthought, with the team sourcing ingredients from local producers, including mozzarella and burrata made in Acton, pepperoni and nduja cured in Islington, honey from Walthamstow and leaves from a salad farm in Dagenham.