They were right, I was wrong: The best thing to do on a Saturday morning is to devour a St John doughnut AND sip a Monmouth Coffee. The two sensations originate seconds apart. Monmouth’s roastery (map), entered on the Maltby Street side of same railway arches, is open to the public on Saturday’s from 9am to 2pm for savoring great coffee and killing sweet time. You can purchase beans, too.

You can be forgiven for thinking there ‘s cream inside a silky-smooth Monmouth latte, as there is in a St John doughnut. One way Monmouth leads the top 10 coffee shops in London is by using organic Jersey whole milk from Jeff Bowles in Somerset in its silky-smooth lattes. Their richness helps wean you off the custard doughnuts.

I laid thin slices of the mozza over hand-crushed plum tomatoes, slid the pizza over the pizza stone in the 230C (445F) oven and waited for the cheese to run together and form a molten mass. The crust slowly browned, the tomatoes steamed, but the mozza refused to soften, melt and ooze. If anything the cheese slices toughened, an observation confirmed by the difficulty I had using my pizza cutter on them. The unyielding mozzarella di bufalo inglese cut like rubber and chewed like it, too.