Leaven Pizza

Head down to Broad Street and you'll spot Leaven doing what feels increasingly rare: taking pizza seriously without the pretension. This is proper sourdough territory, the kind where they've actually bothered to ferment things properly rather than chuck it in an oven five minutes after mixing. You're looking at wood-fired pizzas with quality toppings that don't feel like an afterthought, and the kind of place where locals keep coming back because the formula just works. It's got that buzzy neighbourhood energy without feeling like it's trying too hard.