Nell’s Kampus

This New Yok-style pizza joint was born out of a love of using the best ingredients with care and attention. Co-owned by husband and wife team Jonny and Charlotte Heyes, who saw that Manchester was becoming saturated with Neapolitan-style pizza. Jonny spent 18 months travelling around the best slice-shops in Brooklyn, sampling everything that the city offered in order to bring some diversity of dough back to the UK.

The dough is slow-fermented over 36 hours using 100% British organic flour from Shipton Mill, local cheese sourced from the Crafty Cheeseman, British meat from local Littlewoods Butchers and charcuterie from London based, Cobble Lane Cured.

Nell’s is known for its 22-inch pizzas with fresh, crisp bases and toppings that range from bright and fresh to classic and meaty.

MVPs include the Original Cheese finished with extra virgin olive oil and parmesan and the Upside Down Margherita – cheese covered in tomato sauce served with fresh basil. For something fresh, try the Greens pizza topped with seasonal greens (this could range from crispy kale to tenderstem broccoli), roasted garlic and smoked Lancashire cheese.

Vegetarians and vegans are healthily catered for, with cashew cream white bases and plenty of artichokes and roasted peppers – there’s even vegan’duja atop the Vegan Deluxe pizza.

Desserts come in the form of pre-packaged but very much homemade ice cream sandwiches with salted caramel, red velvet and cookies and cream varieties sitting aside a healthy vegan choice too.