The Pizza Cult

07/03/2026

06/03/2026

Steak, spring onions and crispy chilli oil. Finished with a fresh grating of pecorino romano and black sesame seeds.

01/03/2026

Baked at 450°C for 60-90 seconds. Shout out to the woman who told me my pizzas need another 5 minutes in the oven 😂👍

31/01/2026

The dough is unreal today. Here until 4pm

07/01/2026

New year, new menu ✨🎉

With all the chaos of Anxious Pete’s opening last year, The Pizza Cult did end up on the back burner for a bit. But it’s never been forgotten, and we’re kicking off 2026 with a proper refresh and a brand new menu.

Traditionally, The Pizza Cult has leaned quite classic Neapolitan with its toppings. For the new year, I wanted to shake things up and modernise it a little. We’re going full neo-Neapolitan.

I’ve reworked a few staples, taken inspiration from some incredible pizza places around the world that I follow on here, and put together three brand new signature pizzas that I’m genuinely buzzing for people to try.

The official launch is Saturday the 17th, but we’ll be running a few of the new pizzas this weekend as a bit of a dress rehearsal.

See you then 🫡🍕

01/11/2025

New special for this weekend!

I've received some samples from and they're going on special this weekend. We've got:

Smoked chorizo
Whiskey oat smoked nduja

Finished with some red pepper flakes, fresh basil and freshly grated Pecorino Romano.

Get yourself down today to try and let us know what you think ❤️

18/10/2025

New special for this weekend 🎃

White base, pancetta bacon, roasted pumpkin slices, black pepper and fresh chives ❤️

On all weekend at the

13/09/2025

The latest iteration of the nearly Autumn special is live this weekend 🍁🍂🎃

Butternut cream base
Tuscan sausage
Whipped ricotta
Fresh thyme

While stocks last 🏃‍♂️💨

Open at Barras until 4pm today and tomorrow.

31/08/2025

Chef has come up with the (nearly) Autumn special.

Head down to the Barras today until 4pm to give it a try 😍🍂

03/08/2025

I had a pepperoni for breakfast yesterday before the rush kicked off. It’s been a while since I’ve had one, and honestly, if you'll let me toot my own horn for a moment, it was fu***ng dyno.

So here's some pics of it in all it's slutty glory.

Right now I’m flat out behind the scenes working to get a brand new New York slice spot open 👀 That’s all I’m saying for now until there’s something more to share 🤐

30/07/2025

Cheeky little truffle mushroom pizza I've been experimenting with recently 👀

Almost ready to join the menu.

More info coming soon 🍄