SODO PIZZA

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 Dan has put just as much effort into sourcing toppings from local producers and growers too. They include mozzarella and burrata made in Acton, pepperoni and nduja cured in Islington, honey from Walthamstow and leaves from a salad farm in Dagenham.