Fire and Stone claims to have the largest wood fired oven of its kind in the Northern hemisphere, which is just as well because this pizza restaurant can seat 250 diners, divided over two levels. A fairly recent addition to the Covent Garden dining scene, it has slick and funky modern décor and a lively vibe. Traditional Italian/American options are rejected for a round the world trip in search of daring new pizza toppings. No time is wasted on the humble margarita. Instead, Bavaria inspires a topping of sliced roast pork loin, crispy bacon braised cabbage, on Fire and Stone’s tomato sauce topped with Bramley apple sauce, chives and sour cream, whilst Marrakech suggests Cumin spiced ground lamb, mozzarella, mint yoghurt sauce, green olives, raisins and sliced red onion drizzled with chilli oil – and that’s just for starters. If you’re feeling adventurous, this is the perfect place to give your taste buds a wake-up call.