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Any London pizza joint worth its (Sicilian sea) salt seems to specialise in sourdough these days, and Firebrand is no exception.
Preceding that, there’s a varied selection of antipasti to whet one’s appetite – a deliciously creamy burrata with bresaola, and more substantial meat and cheese platters among them. Mains are divided into ‘pizza’ and ‘non-pizza’. The latter is mostly pasta and risotto – the prawn linguine had a rich tomato sauce and quality pasta, but was let down by miserly portioning (three prawns!), which seemed a bit off for £14.
Much better was a fiery ‘nduja, mushroom and truffle oil pizza, the base a little crispier than normal but salvaged by the punchy flavours. Even so, at £9 and up the pizzas are a little pricey given the stiff competition at Franco Manca and co.
It’s not just the dough that’s extra yeasty – Firebrand also serves a ‘unique cloudy prosecco’ that’s re-fermented in the bottle. Unfortunately, on our visit the fizz was flat. Opt for a cocktail instead – the negroni was great.
A perfectly good option if you’re in the area, but ‘nduja aside, it won’t set your world on fire.