It’s about 10am on a Tuesday and inside their black-fronted Hell headquarters Callum Davies and Stu McMullin are kneading dough for their pizza bases. They do this six days a week, up to 11 hours a day - prepping, making and then serving their special Kiwi pizzas.
It’s been a while since these two young New Zealanders were in a kitchen, well working in one anyway.
They opened their first Hell store in Fulham, west London five weeks ago. Remarkably, it’s already breaking even, but they are playing down their early success
“We think it’s going OK. It could be doing better, we would like to be a lot busier, but every week it’s building and we are getting a lot of new customers all the time,” says McMullin.
Not only has Hell taken these two business partners to the other side of the world, it’s also taken them back to where they began 11 years ago - into the kitchen, making pizzas.
It’s been a while since they have had such a hands-on role in their business, but they’re not complaining, “the funnest times I’ve ever had are working in a pizza kitchen,” McMullin says.
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