Michelin-star chef opens vibey new pizza joint near London's Borough Market

A hot new pizza joint run by a Michelin-star chef is set to open in London later this month.

Spring Street Pizza is a new project from Tom Kemble, who has over 15 years of experience leading some of the world’s most prestigious restaurants.

The New York-inspired pizza joint will serve a line-up of pizzas, sold by the quarter, half or whole to dine in or take away.

Located under the arches just off Southwark Bridge Road (just an 8 minute walk from Borough Market), next to Omeara and Four Quarters, Spring Street Pizza has a stripped-back and industrial feel with a modern retro interior.

The 19 cover venue, with additional outdoor seating, is intimate, relaxed and fun - the perfect setting for everything from a quick slice at lunch, to a night out sharing a pizza, cocktails and wine with friends.

Formerly heading up the Michelin Starred The Pass At South Lodge, Tom 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.

Tom Kemble’s passion for pizza and relentless pursuit of achieving the perfect crust deepened during the pandemic, when he became fascinated with elevating something simple with fine-dining techniques.

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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.

In Spring Street’s case, this means using 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 and is crispy on the outside yet airy in the middle and has just the right amount of crust for mopping up the housemade dips.

Spring Street also prides itself on only using the freshest and best-quality ingredients - from DOP San Moranzo tomatoes to charcuterie sliced on site - to create the ultimate pizza with bold, yet balanced flavours.

Spring Street’s menu serves up the classics with a contemporary twist. The line-up of New York-style pizzas are 18-inch and sold by the quarter, half, or whole using top-tier ingredients for minimal fuss and optimal flavour.

The crown of Tom Kemble’s pizza is its crust. To celebrate this, Spring Street’s housemade dips (£2.50) have been crafted using fine-dining techniques and include the Green Goddess, Pesto Rosso and Confit Garlic Aioli. A match made in dunking-heaven.

For dessert, the spotlight will be on soft serve gelato (from £4), made using the beautifully rich and creamy Estate Dairy and served with a variety of toppings - sea salt caramel for the sweet tooth or extra virgin olive oil for a luxurious finish.

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 go perfectly with the small plates of Gildas, Marcona almonds, Italian charcuterie and Caesar Salad

Tom Kemble, says: “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.”