We are quite confident that you have never tasted a pizza like Margo’s pizza.  Don’t take our word for it.  The accolades and the compliments we read are so rewarding for the hard work we put in what we do. Our pizza is used as a point of referral for the definitive Enciclopedia della Pizza, a tome, a reference encyclopaedia for the pizza industry. Ranked as one of the top pizzas in the world.

It is not that we are good at what we do. It is about the provenance of the raw materials, the sourcing of the finest ingredients, not cutting corners, being committed to the traditional values and making everything ourselves.  In a world where everyone tries to prize every penny from you and cheating you in quality and value, we opt to do everything ourselves because at the end of the day if you want something done well, best to do it yourself.

For us it is not just pizza.  It has to be the best pizza.  Otherwise we are wasting our lives.  We use a mother sourdough that has been alive for as long as we remember. Part of your pizza is over 20 years old. We only use amazing, organic flour from Shipton Mills.  We use a blend of ten different flours to create a pizza base that has half the sugars of commercial pizza dough, more than treble the vitamins and no yeast, no chemicals, no additives of any kind. We only use organic buffalo mozzarella hand made for us down in Penzance. All the toppings for our pizza are made in house – from the bacon to the ham, the salami to the crudo – it is all prepared in-house.