All of our pizzas are handmade using a blend of stoneground wholegrain and 00 flours produced by British mills and are topped with our signature homemade tomato sauce. Our use of wholegrain flour, along with a 72 hour biga fermentation process, ensures that our pizzas are light and airy, as well as being more easily digestible.
All of our dishes are freshly made onsite by our talented team. This includes our pizza dough, sauce, toppings, pasta dishes, dips and puddings. In addition to our core menu, we offer regular specials featuring seasonal ingredients from our lovely local producers. We offer both vegan and gluten free pizza options.
VPK tomato sauce, Somerset fior di latte, Kentish asparagus & lemon & pepper butter, finished with fresh pea shoots.
We are delighted to have been voted 5th Best Restaurant in Sussex in the recent 2025 Brighton Restaurant Awards! We were also one of only two restaurants outside of Brighton to have been placed in the Top 20 Most Sustainable Restaurants in Sussex! Thank you so much to all of our amazing customers who voted for us!
Published April 2025
Following a mystery shopper visit by the Pizza, Pasta & Italian Association (PAPA), the main
trade body for the UK’s pizza and pasta industry, we are thrilled to have been named as the country’s Best Independent Pizza Takeaway / Delivery Store for the second year in a row!
We received an overall score of 100%, with the mystery shopper commenting on ‘the unique choice of pizza varieties, the exceptionally warm and friendly customer service, welcoming and inviting premises and the perfect presentation of the incredibly delicious pizza’.
The Platinum award was presented to Jo Malone, Village Pizza Kitchen Founder and Owner, and Head Chef, Simonetta Held, at the prestigious awards ceremony at the Royal Lancaster Hotel in London by esteemed celebrity chef, Theo Randall and Andrew Emery from the Pizza, Pasta & Italian Food Magazine, who were the award category sponsor.
Published November 2024
We are excited to announce that we will be relocating to a new premises over the road at 155 High Street in November! As we will have a little more space, we will be able to operate as a small restaurant, offering customers the chance to dine in. We will be adding some new dishes to our menu, in addition to our existing pizzas and pastas, and will be launching a fantastic wine list, as well as some lovely local craft beers and a small but excellent cocktail list! We will of course to continue to offer takeaway and delivery with Deliveroo.
We plan to close the doors for the final time at 126 High Street on Saturday 23rd November and hope to open our new restaurant at 155 early December.
Once we are ready to start taking table reservations, we will publish a booking link on our website and social channels.
We look forward to welcoming you to our new home!
Published October 2024
Last week saw us launch our own dedicated kiosk inside the iconic American Express Stadium, where every match day we will be serving our delicious Detroit style pizza by the slice to Brighton & Hove Albion FC fans!
As with our original pizzas, our Detroit pizza is made using amazing British produce, including a blend of flours from the Cotswolds, fior di latte from Somerset and Italian style sausage from our lovely local friends at Hurst Butchers in Hurstpierpoint.
Our original stone based Margherita and Pepperoni pizzas are now also available in the American Express Stadium lounges.
You can find us located in the Lower East stand, so if you happen to be there this season then pop by and grab a slice!
Published August 2024
We are absolutely thrilled to announce that we have been crowned Britain's Best Independent Delivery Store at the Pizza, Pasta & Italian Association Awards! We were honoured to be presented with both our Gold and Platinum awards by esteemed celebrity chef, Theo Randall, on stage at the Royal Lancaster Hotel in London.
We are so proud to have been recognised by the industry body for our commitment to showcasing amazing British produce and supporting local producers, as well as our passion for providing great service and of course for the quality of our pizzas.
VPK Head Chef, Simonetta Held, was also a finalist for the Pizza Chef of the Year award and competed alongside some very stiff competition. She was cool, calm and collected - even when presenting her pizza to the judging panel, which included Theo Randall, Pizza Pilgrims Founder, Thom Elliot and master of dough, Marco Fuso! She performed brilliantly but unfortunately didn't win this year. Fingers crossed for next year!
Published November 2023
Following a recent mystery shopper visit, we are thrilled to be a Gold Medal Winner and finalist for 'Best Independent Pizza Delivery Store' in the esteemed PAPA (Pizza & Pasta Italian Association) Awards 2023!
In addition, VPK Head Chef, Simonetta is a finalist in the PAPA Awards 'Pizza Chef of the Year' category and will be competing alongside some stiff competition in London next month!
We will find out whether we have won either category at the prestigious awards dinner hosted by acclaimed chef, Theo Randall, so will be keeping everything crossed!
Published October 2023
Following weeks of development and time spent with one of the world's leading pizza dough consultants, Marco Fuso, we are excited to announce that our pizzas are now made with biga dough.
Biga is essentially a preferment which adds richer and more complex flavour and character to bread or in this case, to our pizzas. As we make the biga preferment 24 hours before incorporating into each batch of dough, this means that our pizza dough now cold proofs for a minimum of 48 hours, reducing the gluten and making our pizzas even easier to digest.
We still use the same great British stoneground wholegrain and 00 flours from ancient Cotswolds mills, but with the additional fermentation process, our pizza dough is now lighter, airier and tastier!
Published April 2023
We are beyond thrilled to have come second in not one, but two of the three main categories at this year's National Pizza Awards 2022 - National Pizza of the Year and National Pizza Chef of the Year!
Our Head Chef, Simonetta, performed brilliantly in the finals of the competition, keeping her cool and producing six fantastic pizzas using sponsor's products for the technical and vegan rounds and our own ingredients for the signature round. We are incredibly proud of her as she was up against some amazing pizza chefs from around the country!
Our signature Game Changer pizza that we developed especially for the competition, made with our 24 hour cold proofed dough, tomato base, Somerset mozzarella, meatballs with locally sourced wild venison, garlic, juniper and rosemary, sun blushed tomatoes, organic British Bocconcini mozzarella and crispy Sussex kale, served with our home made chilli jam, wowed the judges and won us second place in the National Pizza of the Year category! Game Changer will be on the menu at VPK as a special from Tuesday 22 November.
Published November 2022
We are excited to introduce our new Pizza Making Masterclasses, where you can learn how to make fantastic pizza dough at home before making a pizza for yourself in the Village Pizza Kitchen! With events scheduled throughout January, this is the perfect Christmas gift!
Published November 2022
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We are now offering a lunchtime set menu available Tuesday to Friday for dine in!