Our Story
Handcrafting genuine Italian pies with dedication from 1985
From Naples to Your Neighborhood
'ThatchField started with a humble ambition: to introduce authentic Neapolitan pizza to London. The venture of the Bianchi family in 1985, our small pizzeria began as a quaint, family-owned business nurturing recipes passed down for generations.
'Marco Bianchi, our originator, perfected the craft of pizza creation whilst exploring Italy, apprenticing with renowned pizzaiolos in Naples—the cradle of pizza. When she came back to the UK, her resolve was to replicate the enchantment of legitimate Italian pizza, emphasizing age-old techniques and superior-quality ingredients.
Starting as a cozy pizzeria with only 12 seats, we’ve matured into a much-adored neighborhood gem. Yet, our allegiance to excellence and genuine preparation remains firm. We constantly employ wood-fired ovens, prepare our dough from scratch every day, and choose the best ingredients available to us.
At present, 'ThatchField is still in the hands of the family, steered by the second generation of the Bianchi lineage. While we’ve adopted several contemporary enhancements, the essence of our craft stays rooted: to deliver scrumptious, genuine pizza that unites everyone.
Our Values
Quality Ingredients
We procure the most fresh, top-tier ingredients, collaborating with local producers and Italian suppliers to bring about authentic tastes.
Traditional Methods
Our pizzas are shaped following long-standing practices, letting our dough rise for 48 hours before baking it in genuine wood-fired ovens.
Community Focus
For us, it's more than just serving food; we aim to be an integral part of our neighborhood, contributing to local endeavors and fostering a space where everyone is welcome.
Sustainability
Our dedication to the environment is evident in our approach, from minimizing food waste to opting for eco-conscious packaging and promoting sustainable farming practices.
Meet Our Team
The dedicated individuals behind our delectable pizzas
Marco Bianchi
Owner & Head Chef
Second-generation proprietor refined in Naples artisanship, enhancing our recipes for more than 15 years.
Anna Smith
Executive Chef
An Italian-trained chef who adds a wealth of 12 years' culinary experience to our establishment, focusing on dishes that change with the seasons.
Lucas Brown
Master Pizzaiolo
A Naples native, Lucas has been handcrafting exemplary pizzas for over two decades and is responsible for training our pizzaiolos.
Catherine Green
Restaurant Manager
She ensures a perfect dining ambiance for our guests and leads our front-of-house staff with kindness and precision.
Eric Lee
Sommelier & Beverage Director
Oversees our juice and beverage selection, expert in pairing them flawlessly with our pizzas.
What Our Customers Say
This Neapolitan pizza is the closest I have come to Italy's authentic taste. The dough is beautifully chewy, adorned with the lovely char spots that come from a true wood-fired oven.
Edward Collins
I appreciate that 'ThatchField' opts for local products and sustainable approaches. The difference in quality is noticeable with every mouthful. Their rotating special dishes are always eagerly anticipated!
Lisa White
I've patronized this place for years and the excellence has remained constant. The team here treats you akin to family, and the pizza is divine, living up to its name. Don't pass up the Truffle Mushroom pie!
Oliver Thompson
Awards & Recognition
Foremost Pizzeria in Karlburg
Local Cuisine Honors, 2020-2024
Best 50 Pizza Shops in Britain
Countrywide Dining Guide, 2022-2024
Certified Authentic Neapolitan Pizza
Associazione Verace Pizza Napoletana, 2019
Award for Environmentally-Friendly Practices
Local Eco Business Federation, 2021
Come Visit Us
Relish the flavor of real Italian pizza in an inviting and heartwarming setting