Friday, 14 November 2014

Comfort Zones

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It’s over a year since I travelled 5000 miles to work at Pizzicletta, where did that go?

Back then I still had the day job and was about to take a leap out of my comfort zone to start our own business. Fast forward a year and I find myself at River Cottage with a badge labelled ‘chef’ consulting for an oven builder. Now I’m the last person to describe myself as a chef, cook is generous and baker more accurate but thankfully the owner of the best pizzeria in NYC once told me you don’t have to be a chef to make amazing pizza. In fact it helps if you’re not.

It’s been an incredible summer


Our first season with the Berthamobile went better than we could have ever hoped. Thank you. I really mean that. It was a pleasure to continue our series meeting suppliers and finally make it over to the Isle of Wight to see where our tomatoes come from. We'll be updating the website over the coming weeks with pictures from the summer and some very talented friends - take a bow Tim Griffiths.

Glutton for punishment


With the rhythms of the mobile business becoming familiar we’re once again stepping outside of our comfort zone. This time a leap - into the world of bricks and mortar, long term leases and scary restaurant fit out costs. But the passion’s there. It’s driving us.

Gluten for pleasure


Back at the development kitchen [read domestic] we’ve continued to tinker with our dough and through an anal system of logging, notes and gradual iteration we’ve taken a step closer to the pizza in my mind’s eye. Whilst there’s no such thing as a perfect pizza we’re committed to improving ours each day.

Currently we’re in a period of adjustment, which is why you won’t see us roaming the streets as often. We’re doing our best to juggle the mobile business alongside the restaurant plans and have several weekend dates in the diary, along with an exciting pop-up planned at Bristol’s sourdough mecca - Hart’s Bakery - on Friday 28th November. Full event schedule here.

Wobbles


It was always our aim to be candid throughout this process and my respect grows each day for all those who’ve ventured down this path. Kate’s back in London mid-week which pays the bills but adds to the strain. I flip between euphoric excitement and overwhelming despair depending on the latest fun and games with the agents. But it’s the vision that keeps us going - of a modest neighbourhood restaurant serving the best pizza in Bristol and beyond, that and our home cured bacon.

Everyone should cure their own bacon.

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