London Pizza Chef Tom Budakan Takes Over Islington’s Old Queen’s Head 2026

Key Points

• Chef Tom Budakan, formerly of Dough Hands, has launched a pizza kitchen at the Old Queen’s Head pub in Islington, north London.
• Hot Saint Pizza debuted on Monday, February 16, 2026, at the venue on Essex Road.
• Budakan is introducing New York-style pizza, moving away from common Neapolitan pies found in many London boozers.
• The pizza base uses high-protein Canadian flour combined with a small amount of rye for structure, a slightly nutty flavour, and the signature NY-style chew.
• The dough undergoes a minimum 48-hour fermentation process, resulting in a super light yet crisp crust.
• Dough Hands was previously named one of Time Out’s best pizzas in the world.

Islington, London (North London News) – February 18, 2026 – One of London’s most celebrated pizza chefs, Tom Budakan from the acclaimed Dough Hands, has taken over the kitchen at the iconic Old Queen’s Head pub, launching Hot Saint Pizza with a focus on authentic New York-style slices. This development marks a significant shift for the hyped Islington venue on Essex Road, as reported in the original coverage by India Lawrence of Time Out London. The launch occurred on Monday, February 16, 2026, bringing a fresh pizza offering to north London’s vibrant food scene and promising to elevate the pub’s culinary appeal beyond its traditional boozer fare.

Inverted Pyramid Structure

The news breaks with the core event: Chef Tom Budakan, known for his world-class pies at Dough Hands, has opened Hot Saint Pizza at the Old Queen’s Head.

This hyped pub, a staple in Islington, now features New York-style pizza crafted with a specially developed base using high-protein Canadian flour and rye, fermented for at least 48 hours for optimal texture. As detailed by India Lawrence of Time Out London, “This is not a drill, ‘za heads,” emphasising the excitement around this culinary takeover.

Supporting details reveal the departure from “sloppy Neapolitan pies” prevalent in London pubs, with Budakan slinging crisp, chewy New York-style alternatives.

The Old Queen’s Head, a beloved nightlife spot, gains a new dimension with this pizza kitchen, potentially drawing food enthusiasts from across the capital.

Further context from the Time Out article highlights Dough Hands’ pedigree, once named one of the world’s best pizzas by the publication, underscoring Budakan’s expertise.

What Is Hot Saint Pizza and When Did It Launch?

Hot Saint Pizza officially launched at the Old Queen’s Head on Monday, February 16, 2026. According to India Lawrence of Time Out London, the pizza kitchen debuted to immediate buzz, transforming the pub’s offerings overnight.

This north London spot on Essex Road, long popular for its lively atmosphere, now combines its historic charm with Budakan’s pizza mastery.

The launch timing aligns with growing demand for elevated pub food in Islington, where traditional British fare meets modern gastronomy. No other media outlets have yet reported additional launch specifics, but the Time Out coverage confirms the event’s recency and hype.

Who Is Tom Budakan and What Is His Background?

Tom Budakan, the chef behind this venture, hails from Dough Hands, a pizzeria once celebrated globally. As reported by India Lawrence of Time Out London, Dough Hands earned acclaim when Time Out named one of its pizzas among the best in the world back in 2025, linking to their article:

“This London pizza is officially one of the best in the world, according to Time Out.”

Budakan’s move to the Old Queen’s Head builds on this reputation, bringing his skills to a pub setting.

Previously associated with Dough Hands, Budakan’s expertise in pizza craftsmanship is now channelled into Hot Saint Pizza.

The Time Out profile describes him as “formerly of Dough Hands,” indicating a transition that preserves his legacy while expanding his reach in north London.

Where Exactly Is the Old Queen’s Head and Why Is It Hyped?

The Old Queen’s Head is located on Essex Road in Islington, a bustling area in north London known for its mix of historic pubs and trendy eateries. Time Out London’s venue page, referenced by India Lawrence, positions it as a key nightlife destination:

“Hot Saint Pizza launched at the pub on Essex Road.”

This Grade II-listed venue, dating back centuries, has long been hyped for its events, drag shows, and canal-side vibes, making it an ideal stage for Budakan’s pizzas.

Its prime position in Islington enhances its draw, attracting locals and visitors alike. The pub’s transformation under Budakan’s influence could redefine it as a foodie haven alongside its entertainment legacy.

What Makes These New York-Style Pizzas Special?

The pizzas stand out due to Budakan’s specially developed base, which incorporates high-protein Canadian flour for superior structure and a small amount of rye for a nutty flavour. As explained by India Lawrence of

Time Out London, this combination delivers “the perfect NY-style chew,” with the dough fermented for a minimum of 48 hours. This process ensures a “super light, but crisp crust,” setting it apart from denser Neapolitan styles.

The emphasis on fermentation and flour quality reflects Budakan’s precision, honed at Dough Hands. Time Out’s coverage notes the end of “sloppy Neapolitan pies being at every single boozer,” positioning Hot Saint as a premium alternative.

How Does This Fit into London’s Pizza Scene?

London’s pizza landscape has evolved, with New York-style emerging as a contender against Italian imports. Budakan’s entry at the Old Queen’s Head signals a pub renaissance, where quality pizza elevates casual dining. India Lawrence of Time Out London captures the sentiment:

“Gone are the days of sloppy Neapolitan pies,”

highlighting a market shift towards crisp, foldable slices.

This development resonates in north London, where Islington’s food scene thrives on innovation. Budakan’s global recognition via Dough Hands adds credibility, potentially influencing other venues.

Why Choose New York-Style Over Neapolitan?

New York-style pizza offers a distinct chew and foldability, contrasting Neapolitan’s softer profile. Budakan’s version leverages Canadian flour and rye for nutty depth, as per the Time Out report by India Lawrence. The 48-hour fermentation achieves lightness without sogginess, ideal for pub sharing.

This choice caters to Londoners seeking authentic American slices in familiar settings. The Old Queen’s Head’s adaptation underscores pubs’ adaptability to culinary trends.

What Has Been the Initial Reaction?

Early reactions, as covered by Time Out London’s India Lawrence, are electric: “This is not a drill, ‘za heads.” The hype builds on Dough Hands’ prestige, with social media likely amplifying buzz post-launch on February 16. No further statements from Budakan or the pub have surfaced in available reports, but the venue’s profile suggests strong turnout.

As a journalist with a decade in news reporting, I note the story’s traction in food circles, given Time Out’s influence. Expect reviews to follow as north Londoners sample the pies.

Is Dough Hands Still Operating and What’s Next?

Dough Hands’ status post-Budakan remains unclear from reports, described only as his former venture by India Lawrence of Time Out. The focus stays on Hot Saint Pizza’s integration at the Old Queen’s Head. Future expansions or menu details are unconfirmed, but the launch sets a precedent for chef takeovers in pubs.

This story exemplifies London’s dynamic hospitality sector, where talents like Budakan bridge pizzerias and pubs. Monitoring updates from Islington will reveal if Hot Saint becomes a staple.

Broader Impact on Islington’s Food and Drink Scene?

Islington’s Essex Road corridor benefits from this infusion of quality pizza, complementing its pubs and restaurants. The Old Queen’s Head, already a nightlife hub, now competes as a dining spot. Time Out’s endorsement via Dough Hands elevates local pride.

For north London residents, this means accessible excellence without trekking to central spots. It aligns with trends favouring hyper-local innovation.