This year marks a huge milestone for Fatto a Mano as they celebrate ten years bringing Neapolitan pizza to the heart of Brighton and beyond. What started as a passion project for Rupert Davidson and his team has grown into a thriving pizzeria group, known for its relaxed, family-friendly atmosphere, top-quality ingredients, and a commitment to creating spaces where everyone feels welcome. Over the past decade, Fatto a Mano has faced challenges, adapted through changing times, and built a loyal following of pizza lovers across the city. To mark the occasion, we sat down with Rupert to talk about the highlights and hurdles of the past ten years, what sets Fatto a Mano apart, and what’s next for the brand as they look to the future.
Congratulations on 10 years of Fatto a Mano! What would you say are the biggest highlights from the past decade?
There’s been so many highlights over the past 10 years, but if I have to pick one I would say that the way we evolved as a business coming out of Covid. It was the most challenging time, by far, that I have experienced in my 35 years in the industry, but the one that makes me the most proud. We pulled together a great strategy for the future, but it was the relentless hard work and determination from our team that really made the difference.
I’m so proud of the team who helped us survive, many of them have been with us from day one and are still around today!
Photo credit: Xavier Buendia Photography
What have been the most significant challenges you’ve faced running a growing pizzeria group over ten years?
Costs! Costs! Costs! In food, wages, property and utilities.
However, this is not all negative. We, and many others in the hospitality industry, have worked hard to adapt and operate in this new environment. The best thing about this change is that for the first time in its history you can now work in this most amazing and rewarding industry and get paid really well and work a reasonable amount of hours each week.
I had cheffed for years before starting Fatto a Mano and I do think that there have been significant positive changes in the quality of life that can be created for people who work in the industry compared to before.
We are very well versed in talking about the challenges, but I think it’s important to highlight that there are a lot of positives about working in the industry.
How do you position Fatto a Mano compared to other pizzerias in Brighton, Sussex and London?
We are a pizzeria at heart, and that means great pizza and a relaxed, fun environment with accessible pricing. We have positioned ourselves and endeavour to be the premium pizzeria brand. By this, I don’t mean the most expensive, but I mean we use the best ingredients and a level of service which is a step above some of our competitors. We will never compromise on quality of food and service, and this is always our top priority.
Photo credit: Emma Croman
We have designed and invested in our pizzerias so that everyone, from every age group, feels comfortable in our spaces.
Our pizzerias should be enjoyed by the full family, from babies to grandparents, teenagers on first dates and groups of friends of all ages.
We’ve worked hard to create spaces where everybody fits, which is very true of a Neapolitan pizzeria, and it makes me so proud to be in a Fatto a Mano and see this in action and being enjoyed.
Which of your Fatto a Mano locations is most special to you, and why?
They are all special, but if I have to single one out, I would say our North Laine site in Brighton. When the terrace is full on a Saturday in the middle of summer, you really feel like you’re in the heart and home of pizza, Naples. There’s such a buzz about the place, with the mix of locals and visitors, families, and friends all coming together.
It perfectly captures what Fatto a Mano is all about: great food, a welcoming atmosphere, and that sense of community that should make dining out fun and special.
What are you most excited about in the next six months for Fatto a Mano — new menu items, collaborations, or expansion plans?
Some of you might remember the craziness of ‘pineapple season’ that we went through earlier in the year, we’d designed a pineapple pizza that we were so proud of that we decided to give it free to anybody who brought a pineapple in…
this turned into absolute mayhem, the pizzerias were packed full of people enjoying pineapple pizzas for weeks on end. We had so many pineapples we didn’t know what to do with them (though did make sure that none were wasted, all being used to top more pizzas or go to food banks and community projects!).
ANYWAY… we are just signing off the schedule for 2026 and deciding whether we do this again. Should we bring pineapple season back? Or was it a one-off piece of Fatto madness?
Looking ahead another ten years, what’s your long-term vision for Fatto a Mano? Do you have ideas for further growth, new locations, or even new concepts?
We have lots of plans and dreams for the next 10 years. We will continue to open pizzerias as and when we are ready, only in great sites that we love and believe in and only when we as a team feel ready to grow. We also have a couple of new ideas we’d love to bring to the market… so, watch this space!