London's restaurant scene is growing so quickly, it's become somewhat difficult to keep up with the ever evolving foodie trends, pop ups and even the street vendors finally moving into permanent spaces.
One such restaurant which is expanding at a rapid pace is Franco Manca which now has 15 branches all over London.
I visited the branch in Covent Garden which, to my surprise was available right away despite being 7:00 on a Saturday. Especially given that glowing reviews this place has had from the Times and even Tattler magazine.
The menu itself is simple with just 6 different pizzas on offer and a great range of drinks, there are also specials on the board inside the restaurant if nothing on the menu takes your fancy.
Ad and I opted for a simple starter of cured meats with a very simple salad.
Ad had a number 6 pizza which had organic chorizo and mozzarella, while I had the number 4 which came with old spot ham, buffalo ricotta and mushrooms.
Both pizzas of course came on a sourdough base which has been slow rising for around 20 hours before being baked in a wood burning brick oven at 500 degrees. The appeal of sourdough is that it's apparently easier for the body to digest than your typical white bread.
The pizza was delicious, the bases were soft and chewy whilst the toppings were delightful. Ad even said the chorizo was some of the best he'd ever tasted. It was clear that Franco Manca take pride in their ingredients which have been sourced from top quality suppliers such as Neal's Yard, the Country Butcher and Scorgiano in Italy.
Perhaps the most surprising thing about our super tasty first visit was the price. Despite starters, two pizzas and alcoholic beverages, the total bill came to less than £30. Thus meaning Ad and I will be back in the not to distant future if we need something to quell our pizza cravings.
Have you been to Franco Manca? Do you enjoy sourdough?
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