Homeslice to open first fully plant-based site next week

Homeslice, the pizza brand founded by Alan and Mark Wogan - favourite to the likes of Ed Sheeran, Romeo Beckham, Clara Amfo, David Schwimmer and Chris O’Dowd - is opening its first fully plant-based site in Shoreditch, London on 13 June.

The menu, fully powered by Chef Neil Rankin’s Symplicity Foods, will offer six pizzas alongside sauces, drinks and desserts. Symplicity has taken the hospitality industry by storm on account of the plant-based products’ unrivalled flavours and the brand’s zero waste ethos, supplying leading brands including Soho House, Bleecker Burger, Dishoom, Gordon Ramsay and Virgin Atlantic.

The launch comes following a record breaking period for Homeslice’s plant-based options at existing sites (Neal’s Yard, Marylebone, Shoreditch and The City). Orders of the vegan ‘Nduja, Tenderstem Broccoli, Chilli & Garlic Oil; and Mushroom, Ricotta, Pumpkin Seeds, Chilli & Soy Truffle Glaze have risen by 25% since launching in 2019, with nearly 1,500 more plant-based pizzas ordered by customers in 2020 than 2019.

Matching the Homeslice ethos of exceptional ingredients, the vegan ‘Nduja - made up of fermented mushrooms, miso paste, tomato pulp, chilli oil and paprika - packs the same punch and flavour as any ‘Nduja and the Symplicity ricotta has been commended by Homeslice fans for its creaminess.

Atop the brand’s renowned 20” base of dough that is prepared in-house daily and aged for a minimum of 24 hours, it’s no surprise that fans are going mad for them! Symplicity, the plant-based company spearheaded by internationally renowned chef and restaurateur Neil Rankin and founded alongside the Wogan brothers (sons of the late Terry Wogan), is the driving force in the UK behind flavourful and natural plant-based alternatives.

The company sells direct to consumers and through some of the UK’s best restaurants, with sales having increased 400% in the past 18 months, thanks to the increasing commitment of the UK consumer to reduce meat consumption. Neil launched Symplicity in a bid to make plant-based options both delicious and nutritious, compared with the processed and bland meat-free alternatives that had hitherto dominated the market.

Himself a successful chef and restaurateur, recognised as a global authority on meat and BBQ, Neil pioneered the fire-based cooking movement in the UK and opened a number of restaurants, including temper, Pitt Cue and Smokehouse.

His reliance on exceptional ingredients throughout his career translates to his new focus at Symplicity, where the team sources locally grown ingredients and ferments them to produce a product that is low fat, free from cholesterol and super high in protein. Eschewing the notion that vegan food should look and taste like meat, Neil and team have worked to create a product that rivals (and

Opening on 13 June, the 135-cover restaurant on Shoreditch’s Old Street will be open from 12 to 11pm, Monday to Sunday. A selection of 6 pizzas showcases the diversity of the Symplicity range. The Italian Sausage, Spinach, Sun-dried Tomato and Pangratatto; the Meatball Marinara and the Bolognese with Red Onion and Rosemary, for example, will satisfy any meat lovers’ cravings, while a Cauliflower Banh Mi brings something wholly new to the table.

At the core of Homeslice’s ethos has always been a passion for mixing the traditional with the new and the Creole Symplicity with Symplicity Mince, Pineapple, Scotch Bonnet Jam, Spring Onion and Baby Gem Lettuce does just that.not mimics) any animal or meat-based product - be it burgers, ‘nduja sausage, mozzarella or mince.

Mark (pictured right with Alan) said, “Having access to Symplicity’s full product range really inspired us to create a menu of pizzas that will excite any palate. The quality of what they do aligns perfectly with our core values. We’re really proud and excited by what we’ve created together and we can’t wait for the Homeslice brand to broaden its customer and fanbase even further through the concept.”

Neil added, “Homeslice have always had a reputation for using the best quality ingredients and exploring bold and exciting flavour territories, which for me fits our direction perfectly. We’re all really excited to see where they take our products.”