The first brick-and-mortar Homeslice restaurant opened in Neal's Yard in 2013, but the vision began with a hand-built, mobile wood-fired oven back in 2011. Chef Ry Jessup and entrepreneurs Mark and Alan Wogan are the three names and voices behind the now six-strong restaurant group.
With outposts in Fitzrovia, Shoreditch, White City, Marylebone, the City and Neal's Yard, the concept behind Homeslice is to serve a simple menu of pizza, beer and wine with quality and seasonal produce at its heart, all in a relaxed and friendly space.
Flavor combinations range from the typical Margherita to the more obscure - duck and Szechuan pineapple, or creamy lobster bisque pilled onto pizza dough. We spoke with Mark Wogan about how his stints at Carluccio's and the Groucho Club prepared him for what was to come, how he likes to be introduced at a dinner party and what he wished he knew to start out.
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