Michelin-starred chef Tom Kemble to open New York-style pizzeria, Spring Street Pizza
On Tuesday the 29th of April, Michelin-starred chef Tom Kemble will open Spring Street Pizza in Borough, London, under the railway arches at Arch 32, Southwark Quarter. The venue will serve 18-inch New York-style pizzas by the quarter, half, or whole, available for both dine-in and takeaway.
Kemble, who previously led Michelin-starred kitchens at The Pass at South Lodge and Bonhams, brings more than fifteen years of fine-dining experience to the new venture. His background includes roles at restaurants such as Hedone in Chiswick and Fäviken in Sweden. According to the chef, his interest in pizza intensified during the Covid-19 pandemic, when he began experimenting with applying fine-dining techniques to pizza making. During lockdown, Kemble and his wife, Tessa, launched a small pizza initiative, which influenced the philosophy behind Spring Street Pizza.
Central to the restaurant’s offering is its dough, made using the Italian pre-fermentation technique known as Biga. The dough is fermented for 48 to 72 hours, resulting in a crust that is described as light, airy, and crisp, intended to highlight the quality of the ingredients and the skill of the kitchen. Toppings include DOP San Marzano tomatoes and on-site sliced charcuterie.
The menu features classic pizzas with contemporary twists. Options include the Classic Marinara (£5 per quarter), N’duja & Burrata (£8 per quarter), Sausage & Friarelli with pork and fennel sausage, friarelli, fior di latte mozzarella, Scarmorza, Parmigiano Reggiano and Calabrian chilli flakes, and the New Yorker, with San Marzano tomato, pepperoni, Parmigiano Reggiano, hot honey, and basil. Housemade dips such as Green Goddess, Pesto Rosso, and Confit Garlic Aioli are available for £2.50. For dessert, there will be soft serve gelato made with Estate Dairy, which can be finished with sea salt caramel and extra virgin olive oil.
The drinks list comprises Italian wines from independent winemakers, a curated cocktail menu by mixologist Ana Reznik, and beers. Guests would be able to order small plates as well, the likes of Gildas, Marcona almonds, Italian charcuterie, and Caesar Salad.
Speaking about the opening, Kemble said: “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.”
Food Desk
For further information and bookings, visit Spring Street Pizza’s website here.
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