South West Pizza Co

Few pizzerias have a working butchery on site, but at this Exeter restaurant the charcuterie hangs in view while you eat. The cured meats come from Good Game Charcuterie, whose master charcutier Sonny trained under Salami Steve, the main charcuterie instructor at River Cottage and The School of Artisan Food. Ten years of award-winning British charcuterie sits behind the salami on your pizza, which is rather the point of the place.

Thin, crispy sourdough bases are made by hand to order, topped with Somerset Fior di Latte mozzarella from Glastonbury and your choice of signature white sauce or traditional tomato. The menu shifts twice a year with the seasons, and gluten free and vegan options run across nibbles, pizzas and desserts. Order drinks and a charcuterie board while the pizzas cook, then take home Tuscan garlic and fennel salami, Wagyu bresaola or coppa from the retail space by the door.