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Franco Manca opened its first restaurant in 2008 and now has 59 restaurants, primarily in London, but also with restaurants across the UK (e.g. Edinburgh, Glasgow, Manchester, Leeds, Cambridge, Bath, Oxford, Bristol and Exeter).

Franco Manca’s pizza is made from slow-rising sourdough and is baked in an oven that produces high heat. The slow levitation and blast cooking process lock in the flour’s natural aroma and moisture, giving a soft and easily digestible crust. Where possible, locally sourced and organic ingredients are used.

Franco Manca has received the following accolades:

  • Winner of Peach 20/20’s Consumer Choice Award at the 2021 Hero & Icon Awards
  • Winner of the Casual Dining Best Family Dining Experience Award 2020
  • Winner of the R200 Best Value Restaurant Operator  – Over 20 Sites Award 2019 and 2017

 

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