Love's Pizza

At this pop-up pizzeria residency, the dough sets the tone, made with three types of organic UK flour, good olive oil and salt before resting for at least 48 hours, which gives it that soft, airy crust. Toppings follow the same mindset. Expect things like San Marzano tomato, mozzarella, roasted aubergine, confit garlic, mushrooms, basil, jalapeños, chilli honey, pepperoni and plenty of Twineham Grange. Most of it comes from Sussex suppliers, with a few well-chosen imports that help bring a subtle Neapolitan feel without overcomplicating things.