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Join us on Saturday 13 December for a special pizza masterclass in support of the brilliant Tarner Community Project. Tickets are £35, limited to just 12 people, and every penny goes toward buying Tarner a pizza oven, helping their after-school club and youth project cook, learn and create with the kids.

TICKETS HERE

Over the two-hour(ish) session (6–8pm) in our Brighton kitchen (3–4 Circus Parade, BN1 4GW), you’ll enjoy:

• Neapolitan snacks on arrival

• A hands-on masterclass: our dough process, how to make classic Neapolitan pizzas, and the stories behind our menu favourites

• Your own pizza to eat + dough to take home

• Soft drinks and alcoholic drinks throughout

Why Tarner?


Tarner Community Project provides year-round support for children and young people in one of Brighton’s most disadvantaged areas. They run after-school clubs, youth programmes and outdoor activities that offer safety, creativity and confidence-building for local kids. Helping them buy a pizza oven means giving those young people a new way to learn, share and have fun together.

Join us, learn something delicious, do good for Tarner! 

TICKETS HERE

An annual tradition, we recently set the team a task to dream up their own Fatto creations for our pizza and cocktail competition. After a very tasty round of testing (which quickly turned into a bit of a party), two of our North Laine team members came out on top. Head pizzaiolo Gaetano and Vandana, one of our brilliant waitresses, stole the show with what we’re very excited to announce as our new special pizza and cocktail.

GAETANO’S SUPERNOVA VERDE

Gaetano talks about Naples with the same warmth as the pizza oven he works from. His Supernova Verde is a twist on one of his childhood favourites: the simple but beautiful Pasta e Piselli, a Neapolitan classic made with unassuming ingredients but always cooked with love. It’s a dish his mum used to make for him, one he’s always cherished, and now brought it to life in his own way.

The pizza starts with a base of pea crema and roasted peas, mozzarella and parmesan layered with black pepper pancetta, a staple in southern Italian kitchens known for its deep, aromatic saltiness. It’s finished hot from the oven with crispy onions and a drizzle of crema di provola, a smoky cheese typical of Naples. The result is rich, fresh, and full of heart, exactly how Gaetano likes to cook.

VANDANA’S TWACKERED TORINO

Vandana’s Twackered Torino is her love letter to the great Italian classics. It begins with the Milano–Torino, the cocktail that inspired icons like the Negroni, Americano, Boulevardier and Hanky Panky, but she’s taken that timeless mix of bitter and sweet and given it her own Brighton twist.

To make it, she uses Tuaca to add smooth caramel and vanilla notes, then balances it with a coffee kick. The Campari is cold infused with cracked whole coffee beans, rested for a full day and carefully filtered to create a silky roasted depth that runs through the drink. It’s finished with a slice of orange, lightly dried and dipped in dark chocolate. 

You’ll find Gaetano’s Supernova Verde and Vandana’s Twackered Torino on our special menu from today. Two brilliant creations from two brilliant people.

A big BRAVI to Gaetano and Vandana!

10 trips to Naples and 40,000 other prizes on the Fatto Lotto!

Fatto a Mano is 10 years old! It’s been a whole decade since we fired up the pizza oven in Brighton’s Preston Circus. Countless pizzas and a lot of fun later, here we are and we’re ready to celebrate with YOU!

No birthday is complete without gifts… and for the next 6 weeks every guest dining in at Fatto a Mano will receive a Fatto scratch card at the end of their meal. Just scratch to win! 10 trips to Naples are up for grabs alongside 40,000 other Fatto prizes that you can redeem on your next visit to us. 

To mark 10 years of Fatto a Mano, we’ve reunited with Andrea Basilicata, our very first pizzaiolo, to create a special pizza that honours our heritage and the spirit of Naples.

Ti Amo Napoli is a celebration of Campanian flavours! Vesuvio tomatoes, grown in the volcanic soils of Mount Vesuvius and buffalo bocconcini are brought together with aglio e olio (garlic & parsley cream) and mozzarella. We top the pizza special with anchovies from the tiny Amalfi fishing village of Cetara, rich, balanced, and deeply umami.

To raise a glass alongside our birthday pizza, the Vesuvio Spritz recalls a beloved Neapolitan ritual: white wine from Campania, poured over a ripe peach, the fruit soaking up the wine and the wine infused with the peach’s flavour. Refreshing, convivial, and made for celebrating.

We’ve teamed up with Curing Rebels to bring you a pizza that celebrates the bold and beautiful flavours of their signature ‘Pirata’ pork loin. Made from British, retired breeding sows at their HQ next to Hove Lagoon, this pork charcuterie is hand-cured with a blend of paprika, garlic, and cuttlefish ink for a deep, savoury complexity and a rich, creamy fat that melts in your mouth.

To honour this standout ingredient, we’ve taken inspiration from classic Italian antipasti where cured meats meet fruit and strong cheeses. We layer the Pirata pork loin with sweet figs on top of a powerful base of Gorgonzola Piccante (the punchier sibling to Gorgonzola Dolce!)

Curing Rebels have been shaking up the British charcuterie scene since 2020, combining traditional techniques with modern creativity. Their pigs are high welfare and free to roam, producing a beautiful layer of fat ideal for air-drying. Every batch is cured and dried by hand, delivering unmatched texture and flavour.