Popular pizza chain to fire up its ovens in London’s Soho

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Manchester-based food business Rudy’s Neapolitan Pizza will open in London this spring, the first Rudy’s pizzeria to open in the South of England, bringing authentic Neapolitan pizza to Soho.

Rudy’s Soho will be a relaxed neighbourhood pizzeria situated in the former Wahaca building on Wardour Street, in the bustling heart of Soho.

Creating perfect, light and classic Neapolitan pizza since 2015, with the original Rudy’s situated in Ancoats, Manchester, the pizzeria has since opened restaurants in Greater Manchester, Liverpool, Leeds and Birmingham.

Rudy’s Neapolitan Pizza was recently named in the 20 best pizzerias in the world by Big Seven and the ‘No.1 Pizzeria in the UK’ on TripAdvisor.

Believing Neapolitan pizza to be the best in the world, Rudy’s dough is made fresh daily using Caputo ‘00’ flour which has been left to ferment for at least 24 hours, alongside the best quality ingredients imported twice a week from Naples, including San Marzano tomatoes grown on fields next to Mount Vesuvius, and Fior di Latte mozzarella.

Rudy’s dough is made fresh on site every day and cooked in wood fire ovens for just 60 seconds, all in accordance with Neapolitan pizza tradition, leaving it soft and floppy with a leopard patterned cornichon (crust).

Megan Bews, general manager of Rudy’s Soho, said: “I’m really excited about moving down to London and getting to know the city.

“It won’t be long before we are able to fire up the oven and serve delicious Neapolitan Pizza. As a team we can’t wait to meet the locals and neighbours and become part of Soho life.”

In March Rudy’s revealed plans to open a seventh site, in Stockton Heath, Warrington this spring, where it will take over the former Barclays Bank building on Walton Road, in the bustling heart of the Cheshire village.

During lockdown, Rudy’s, which is backed by Manchester’s Mission Mars hospitality group, has been providing customers with its popular cook at home pizza kits.

The pizzas are blast chilled then vacuum packed, with options including Calabrese with San Marzano tomatoes, parmesan, basil, fior di latte and spicy nduja sausage, and a vegetarian option with Portobello mushrooms.

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