Fat Pizza Brighton has long been known as the place to go when the late-night cravings hit hard. Towering pizzas, unapologetically greasy sides, and that feeling of no-nonsense indulgence. Now under new ownership, the takeaway that earned its cult-like following is trying to grow up a bit — but not too much.
First impressions? The shop front’s had a fresh lick of paint, and the branding’s sharper — it looks like someone actually cares now. The menu’s still stacked with the kind of mega-deals that’ll keep students and night owls happy, but there’s a definite upgrade in how it’s all presented. Think cleaner counters, staff in proper uniform, and — believe it or not — customer service with a smile.
The pizzas themselves? Still fat in all the right ways. The crust is pillowy with just enough crisp on the base, and while the cheese remains gloriously over the top, there’s a better balance of toppings than before. It’s not gourmet, and it doesn’t try to be — but it feels like they’ve dialled down the chaos and dialled up the flavour.
Their garlic bread has improved dramatically — less like a soggy coaster, more like something you might order again on purpose. Chicken wings are still hit-and-miss, but they’re now properly cooked, and the hot sauce has more kick than before. You also get the sense that hygiene is no longer optional — something that wasn’t always guaranteed under the previous management.
Delivery times seem tighter, and while there’s still a bit of a wait on weekend peak hours, it’s no longer a gamble whether your order turns up lukewarm or lost. They’ve even sorted their online ordering — finally — so you can actually get what you asked for without a phone call argument.
So, what’s changed? Everything you’d want — without losing the soul of what Fat Pizza Brighton was. It’s still dirty food done proudly, but now with a bit of polish. Whether you’re stumbling in post-club or just need something massive and cheesy to faceplant into at 2am, it’s still the answer. It just feels a bit more like a proper business now — and that’s no bad thing.
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