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An open plan kitchen and wood tables take up the dining area, which has walls peppered with large contemporary paintings of greyhounds – a poignant hint to the history of Westfield which was once a greyhound racing track. The unpretentious decor, which is both familiar and warm, features auburgine coloured walls and ceilings which provide a rich, warm atmosphere - a really helpful feature for commercial photography and architectural photography.
The restaurant does a selection of classic pizza toppings, but the real sell comes in a new selection created for the chain by one of the country’s most highly regarded chefs, Theo Randall. Theo’s Tonnara, named after the traditional Italian way of fishing for tuna, brings a crusty pizza base alive with yellowfin tuna, nicoise olives, anchovies, garlic, lilliput capers and a decorative garnish of grana padano, fresh parsley, rocket and tangy lemon. Similarly Theo’s Gamberettini doesn’t dissatisfy with its vibrant toppings made up of brown shrimps, evergreen zucchini and deep red tomato sauce.