Pity the people who stand outside Pizza Verde's door umming and ahhing. The packed-to-capacity crowd of diners inside should say it all. Big wood-fired bases sport charred edges, a hint of chew and just the right amount of toppings: go classic with fiore di latte, cherry tomato, olives and basil or take a walk on the wild side with an outstanding prawn and chicory pizza, boosted with crushed green olives and aioli. Local craft brews, including ciders, and old-fashioned desserts (think ice-cream sundaes with cherry jelly and pistachio praline) round things off nicely. Whitewashed walls, vinyl chairs, formica tables, and pretty bunting out front, create a warm country welcome.