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After starting out as a pop-up stall back in 2011, Dan Birch has now grown sustainable pizza brand Sodo Pizza to four standalone sties and two pub kitchens across London. Its base is what really sets Sodo Pizza apart – it’s made using 48-hour fermented sourdough and heritage grains milled into flour on-site – but…

Prepare to be transported to the scene of an early 20th century murder because The Murdér Express is coming back to town This production from creative collective Funicular is a theatre and dining experience with a twist and it's back for a fresh adventure this winter. Boarding the train at the Pedley Street Station, after…

A Mamma Mia!-themed restaurant is heading back to London. Yes Björn Ulvaeus, former ABBA member and co-composer of Mamma Mia! the musical, brought the immersive experience to town a few years back and now it's re-opening its doors at the O2. The place is decked out like a Greek taverna and serves up a four-course…

Behind the scenes part 5. Its May already (how did that happen?!). Read on for your latest insight into what Team LOTI have been up to and what we're recommending this month. Ben Smith Co-Founder Faro in Portugal and Margate on the South East coast are two places I got to outside of the big…

Joe Public may operate out of an old lav, but expect more than just your bog standard pizza. Creating whopping 20inch Californian style pizzas - served either whole or by the slice - Joe Public’s toppings include everything from fresh fig, gorgonzola, prosciutto and pine nuts to tender roasted lamb, purple potato, feta and black…

Named after an Italian pirate radio station from the 1970s, Radio Alice is as cool as it sounds. They do things a little bit differently here, using mother yeast and ancient stone-ground flour to make their bases crispy on the outside and soft inside. Making the most of the flavours they also cook the base first,…

If you’re venturing south of the river, Made of Dough is the place to go. Sourcing their ingredients from across Europe, each pizza is cooked on a real wood fire to create a chewy base - there are no tough crusts to be found here. With half-price pizzas on Mondays and wild specials every month (chocolate…

Franco Manca do pizza the Neapolitan way. Using slow-rising sourdough (which takes a minimum of 20 hours to rise), they bake their pizzas in double quick time to create those soft, tasty crusts. They always use seasonal ingredients too to make sure the toppings are as bangin' as the bases. It's not hard to find…

In their hometown of Naples, L’Antica Pizzeria da Michele is often claimed to be one of the best pizza joints in the world and they opened their first ever restaurant outside Italy in good ol’ Stokey. Focusing on traditional Italian toppings and simple flavours, L’Antica Pizzeria Da Michele is 100% the real deal.

In dire need of a facial but don’t have an hour to spare? Then we have the answer. Perk’s skin workout which takes just 10 minutes and sucks you clean on the bed before packing you off with products to use at home. The salon part of the treatment includes a special exfoliation and vacuum…

400 Rabbits has burrowed all the way from Crystal Palace through to Nunhead to bring you some of the best sourdough pizza in London town. Not much beats their rhubarb, chipotle chilli, goat's cheese and piquillo peppers masterpiece, but to be honest we’d take a slice of any of them. And with them all give…