Alongside working with Peter Sanchez on the relocation of Casamia, we began working with him and his team on two new ventures, Paco Tapas and Pi Shop. The first paying homage to his Spanish heritage and the second nodding to the Italian trattoria roots of Casamia.

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Pete had a simple brief for Pi Shop; traditonal Neapolitan style pizza, made with the finest ingredients, cooked in a wood-fired oven.

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With Peter and development chef Josh Green, we began to work with the Clay Oven Company on a bespoke pizza oven clad in polished copper - a piece of equipment that would not only stun customers but would deliver perfect results to back it up.

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With a completely bespoke bar area and workspace fabrication by Bridge Catering being topped with carrera marble effect Silestone from Bellagio Stone, the minimal kitchen functions exactly as Peter intended; the perfect space to make perfect pizzas.

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With a dough mixer and hand-powered slicer from Linda Lewis, and Foster EcoPro G2 refrigeration the equipment fit out is complete - with the chefs using the Control Induction suite in the adjacent Casamia kitchen to make his San Marzano tomato sauce.