Brigi Stamber, who has twice been crowned Pizza Chef of the Year, has opened Stretch, a neighbourhood pizzeria in Hove where every pizza is made with flour from 100% British regeneratively farmed wheat. The restaurant opened on 29 October 2026 at 202 Portland Road, Hove, East Sussex, BN3 5QN.
Days after opening, Stretch received the Pizza and Pasta Association (PAPA) Environmental & Sustainability Award at the industry awards on Thursday 5th November 2026. This followed the National Pizza Awards on 3 November, where Stretch was named runner-up for National Pizza of the Year.
British flour in place of Italian imports
Every pizza at Stretch is made using RISE Re:Gen flour, produced exclusively from 100% British regeneratively farmed wheat. Rather than relying on imported Italian flour, Brigi is using British wheat for her dough. Stretch is believed to be the first pizzeria in Britain to make its entire pizza menu using RISE Re:Gen flour.
The flour was developed by Yorkshire-based food ingredients specialist Eurostar Commodities in partnership with The Green Farm Collective. It comes from British farmers using practices such as direct drilling and multi-species cover crops, designed to improve soil health, support biodiversity and build greater resilience to extreme weather.
Brigi Stamber, founder of Stretch, said: “I love pizza but I also care about where our food comes from, how it’s grown, the people who produce it and the impact we have on the world around us. That’s why every single pizza we make at Stretch starts with 100% British regeneratively farmed wheat.”
Of the award, she added: “Winning the PAPA award just after opening has been absolutely incredible. It means so much because it recognises something that is really close to my heart.”
Jason Bull, Managing Director of Eurostar Commodities, said: “Brigi is proving that you don’t have to look overseas to find exceptional pizza flour. British farmers are producing fantastic quality wheat, and when you combine that with the skills of a chef like Brigi, the results speak for themselves.”
Independent producers on the menu
Almost every ingredient, drink and product at the restaurant has been chosen to support British farmers, independent producers, responsible businesses or charitable causes. Fresh vegetables come from Pitfield, with locally produced charcuterie from Curing Rebels and British cheeses supplied by The Cheese Man. Brigi also uses Properoni and Hot Buzz Honey among her suppliers.
The drinks list includes Big Hug, a sustainable brewery, Lost Bier, locally produced Lancing Lemonade from Sip Sup and wines from Sea Change, a British company supporting marine conservation initiatives. Coffee comes from Skylark Coffee, which pays farmers fair prices and directs profits towards charitable causes.
Packaging and cleaning
Stretch uses compostable packaging from Reg Wear and environmentally friendly cleaning products from local supplier Harriet’s of Hove. The opening joins other recent pizza news on the south coast and beyond, including Rudy’s Pizza Napoletana’s latest opening in Worcester, while nearby Brighton recently marked a milestone for its BRAVO Awards.
Details and image via Stretch.
