Homeslice began life in 2011 with a mobile wood-fired oven hand built by Ry Jessup. We launched Homeslice with an event at London Fields Brewery and sold out within hours. We gained real momentum serving up slices at markets and festivals with Kerb, Street Feast and Frieze, which culminated in our residency at Kings Cross Filling Station in 2012. It was through Ry’s connection with Mark Wogan that the idea of moving to bricks and mortar came about. Through his background in the restaurant industry and his passion for simple food done well, Mark dovetailed with what Homeslice were trying to achieve. So, with Mark’s brother Alan looking after the business side of things, Mark and Ry began work establishing their first restaurant at 13 Neal’s Yard in the early part of 2013. With a shared vision of retaining Homeslice’s original simplicity, the aim was to balance tradition with innovation, offering people our take on the classics alongside more unique flavour combinations. The result was a simple menu of pizza, beer and wine with quality, seasonal produce at its heart, served in a relaxed, friendly space.
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