Lyle's and Flor duo to launch ASAP Pizza

By Stefan Chomka contact

- Last updated on GMT

Lyle's and Flor duo to launch ASAP Pizza delivery London restaurant

Related tags: delivery, Michelin, Pizza, Restaurant

James Lowe and John Ogier, the team behind Michelin-starred Lyle’s and Borough Market wine bar and bakery Flor, are launching a pizza takeaway brand this month.

Called ASAP Pizza, the venture is said to be borne from the pair’s long-standing plans to open a larger bread and pizza-led restaurant, and the necessities and pace of a post-Coronavirus world.

Described as having a New York style vibe, ASAP Pizza will launch on 10 June and will operate from the Flor kitchen on Borough Market’s Bedale Street via Click & Collect and Deliveroo and will bring the duo’s take on sourdough pizzas made with heritage British wheat.

Creative direction comes from chef Pam Yung, the New York-based pastry chef​ and baker who has run pizza pop ups around the world, including cooking at Bonci in Rome, with Massimo Laveglia at L’Industrie Pizzeria in New York, at Montreal’s Le Vin Papillon, and at Tartine Bakery in Seoul.

The menu will feature both red and white based pizzas, with options including a take on a ‘Hawaiian’ (pickled scotch bonnet, red onion, grilled pineapple, cured pig’s cheek), a ‘Prosciutto’ featuring a homemade prosciutto cotto from Gothelney Farm down in Cornwall and the London-centric  ‘On and On’ made with green onions, new season garlic, wild garlic, wild marjoram.

All pizzas will be customisable with the likes of Cantabrian anchovies, house-made sausage, and smoked mozzarella. 

ASAP Pizza will also serve a tight range of small plate dishes including burrata, asparagus and preserved lemon; plus desserts like a classic tiramisu and ice cream sandwiches from east London’s Happy Endings.

ASAP Pizza will also offer delivery within a radius that includes parts of London Bridge, Southwark, Elephant & Castle, and Kennington.

The team is also in the process of developing pizza kits able to travel further.

The move follows the reopening of the hatch at Flor late last month on Fridays and Saturdays for the sale of sourdough bread, pastries, and lardy buns as well as soft serve ice creams.

Related topics: Venues

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