Pizzas will include Marinana; Margarita; Sausage and Friarelli; and the New Yorker (San Marzano tomato, Rebel Charcuterie pepperoni, Parmigiano Reggiano, hot honey and basil).
The dough will be made using the Italian biga pre-fermentation technique that results in a ‘light but delicious’ pizza that is ‘crispy on the outside yet airy in the middle’.
Prices start at £5 for a quarter; £10 for a half or £20 for a whole pizza.
Next to Omeara and Four Quarters, the 19-cover space will have a stripped back and industrial feel with a modern retro interior.
Kemble - whose CV also includes Hedone, Fäviken and The Pass - was most recently heading up the kitchen at West Sussex restaurant Chalk but is understood to have left the project last year.
“Whether you’re grabbing a slice with mates, or nestling in for an evening, I wanted to create an environment at Spring Street where delicious pizza, fabulous wine and cocktails and great music come together to create the ultimate hangout,” Kemble says.
“Creating the menu at Spring Street Pizza has been a labour of love and follows a long-standing fascination with pizza from baking bread in world-class restaurants, so I’m incredibly excited to bring the concept to life.”
