Why pizza? There was never any debate. It’s such a popular food around the world, so family friendly, quick and casual, and I’ve always loved eating it. When it’s made with the finest ingredients and with great care it really is a fantastic dish.
I knew a bit about pizza-making but not a lot, so the six months before opening were spent researching, testing, learning, practising, and eating an awful lot of pizza! I bought a small Gozney pizza oven during the first lockdown and we had fun using it at home. These ovens (there are others around too) are gas-fired and get to a very high temperature; they make one pizza at a time but they’re actually not far off what you can produce from a big wood-fired oven.
I knew I wanted to serve hand-stretched Neapolitan pizza. It isn’t the easiest direction to take – you’ve got to get that lovely pillowy crust just right – but to me it's the tastiest, so we stuck with it. Our approach is just like with the chippies: we take a simple, popular dish and try to produce the best version possible with the best ingredients we can find. So with the pizzas we blend Italian quality products and traditional methods with great Norfolk produce. It’s the same for our antipasti too – my personal favourite is our pickled jalapeños which are so simple and so delicious. I guarantee you’ll never want tinned again!