Lighting a fire / Starting a business

Friday morning was cold. Cold and damp. We’d not lit the fire in weeks and she was sulking. The rain got heavier as I carried the logs over to the Landy and my t-shirt clung to my back - even the northerner in me was starting to concede this was a poor choice of clothing. The first match didn’t take. Nor the second. Nor the third. I was damp at best.

But we got there, eventually the kindling took, then the logs, the oven warmed and we had a great event that evening. It stuck me though, while standing there nurturing the flames, that lighting a fire's a lot like starting a business. Here are the notes I jotted down in the rain:

The initial spark, that first idea burns bright but struggles to take hold

You need to convince those around you, the body of the oven has to warm. Your energy pours into the surroundings

If you don’t work at it, if you don’t keep working at it, you lose that heat, that momentum and have to start again

Early on one damp log chokes the flames. You need to work with the best, be it people or wood 

There will be damp days, cold days, days when you have to cup the embers and blow to keep the dream alive

When the flames are roaring, when the idea’s established things get easier but we’re not there yet

The fire’s lit

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It’s quite likely a dog’s peed here

Residential North London isn’t the easiest area to cure an oven. I’m sat writing this while tending to the fire. And what a fire. The Dragon Oven team have done us proud. Setting that first match to the inside of my first car was still pretty surreal but with a month or so of regular fires required to drive out the water there was no hanging about.

So what have we been up to?

Well needless to say the last couple of months have flown by. I’ve now quit my job and the transition from banker to baker is underway. We spent sometime with the Honest Crust guys helping them out on their stall and can’t have been completely hopeless as they floated the idea of nipping off to the pub and leaving us to it a couple of times.

We officially live in a pizzeria

We’ve spent a lot of time ordering equipment and boy do you need a lot of equipment. There’s no hiding the fact we’re launching a pizza business now, but unexpected perks include giant domino rally.

Meeting suppliers

The real joy comes from meeting suppliers though and we’ve already teamed up with some amazing talent. The Cobble Lane lads really are meat meastros and it was during one particularly gluttonous tasting session where a smile was etched onto my face on realising that this actually counted as work.

We’re hoping to source our tomatoes from the Isle of Wight, not only are these closer to home but they taste incredible. It’s a learning curve for all of us, their largest passata container was previously 500ml so we’ll be upscaling somewhat, but we’ve no doubt all the work now will pay off and the plan’s to host a pizza party on their farm to celebrate the collaboration.

Bristol Bound

We’re now officially members of BEATS, the coolest sounding organisation which has ever let me amongst its ranks. Bristol Eats or BEATS is Bristol’s street food collective, an affable bunch focussed on bringing the best food, music and art to Bristol’s streets.

Whilst last in town I also got to meet up with the team behind Bristol’s St Mungo’s homeless centre. Our first event in Bristol is looking to be linked to their centre and we’re particularly excited about a partnership whereby unused dough balls from the markets would go to make bread for the homeless.

Where to find us

Our soft launch at the Arch last Friday was awesome and we sold out within a couple of hours. The main event will be a couple of weeks later on 25th April linking in with their last Friday of the month competition so why not come along for a climb and a pizza. If any more incentive’s required both nights tie into their charity push and we’ll be donating £1 from every pizza sold to the charity of the month.

After that it’s to the hills, to a wedding half way up the Old Man of Coniston. I will be engaging diff lock and low range gearbox purely because I can as we trundle up the track to the venue. Keep an eye out for pictures, we can’t wait to see the Landy churning out pizza with views of the Lake District stretching below.

The fire’s building, watch it glow...

Meat Maestros

One of the best things about starting a pizza business has to be meeting new suppliers. And as suppliers go Cobble Lane Cured are pretty special. They’re Mat, Matt and Adam and have been going under the name of Cobble Lane for almost a year now - it’s their birthday tomorrow in fact. Their ‘paper anniversary’ doesn’t do their experience justice. Strike up a conversation and it’s soon apparent these guys know what they’re talking about - I spent a happy hour chatting away about the various cuts, brines, cures, ferments and subtleties of their porky process.

Currently they process around 3 pigs a week all hand butchered and you’ll see the bubbling cauldron of the brine they’re using, the herbs harking back to what was found on the mountain pastures where charcuterie was born.

I was drawn to the fattier cuts, nduja, pepperoni and guinciale. Cuts full of flavour which will release their oils and start to crisp and char in the heat of our oven. They were incredible. The spicier varieties particularly standing out, where you can still pick out the notes of seasoning before the punch of the chilli comes though - meat maestros.

Cobble Lane Cured can be found at 25a Cobble Lane or on top of our pizzas

It feels like 2014 is going to be a big year

With almost two months down we’re long overdue an update. If you’re already on our mailing list you’ll have heard most of this via our first newsletter a couple of weeks back and if you’ve not signed up then here’s the link.

So why the update. Why now? Well things are really starting to get somewhere. We’re accelerating.

Bertha's Pizza has wheels... albeit no oven

A couple of weeks ago we picked up the wheels for ‘mobile Bertha’, the perfect grey Land Rover Defender.

Okay, she's yellow. Very yellow. But yellow’s also Kate’s favourite colour and we may as well stand out at the markets. Some things are clearly meant to be.

It amuses me that my very first car is a two tonne Land Rover to which we’ll be adding an additional half tonne of oven. After collecting her from Birmingham we drove the 180 miles to Essex where we’re having our oven fitted by the excellent Dragon Ovens. Turns out life in a Landy moves at a slower pace. She has the aerodynamics of a shed. But having settled into a steady 60mph it was a fun drive.

One month to showtime

We now have a month or so of oven fitting ahead of us giving us time to finish the branding, order all the equipment, complete the food hygiene requirements and quit the day job. Exciting times. 

What do you think of the logo by the way?

We like that at the heart of it is the outline of the original Bertha. Where all this started.

On the lookout for suppliers, events and pizza eaters

So like I said, we’re getting there and hope to make you a pizza soon. We’re currently speaking to various markets and smaller festivals about arranging spaces. We also want to be involved with charity and community events and have a couple of exciting pipe dreams in mind where the focus will be on giving back.

We’re keen to meet more of our suppliers, watch this space for more videos, I promise not to use the Mario theme tune again. And if you or any of your friends happen to be looking for a caterer to provide wood fired, sourdough pizzas then get in touch.

All together now:

“We all live in a yellow submarine,

A yellow submarine,

Yellow submarine…”

Making Mozz

What’s Rhianna’s favourite cheese? Mozzarella-ella-ella.

Apologies. Even as cheese jokes go that’s a shocker. I’ve been wanting to make mozzarella for some time and inspired by the gents at Pizzicletta who are chuffed with the results of their own cheese making, I thought I’d give it a go this weekend.

So Saturday morning off I cycled to Stoke Newington Farmer’s market coming home with 2 litres of Hook and Son’s finest. I’m not going to regurgitate the recipe, that’s covered very well, here and here. Instead I wanted to share a few pictures of how it turned out:

All things considered it was pretty straight forward. Two litres of milk yielded 200g of mozzarella so it wasn’t the most economical. The recipe suggested a yield closer to twice that but I suspect at least part of that was down to my own over exuberance in kneading the cheese and my excitement of seeing it come together. The plan then was to make re cook the whey to make ricotta, literally “recooked” in italian, and then make Gjetost, a Norwegian brown cheese from what was left over.

This is where my beginners luck ran out though, the ricotta didn’t come together, and my brown cheese remained white. The Google diagnosis was that my whey was probably too acidic, not surprising given I couldn’t source citric acid powder so had guessed the lemon juice equivalent, one whole lemon proved in this case to be the incorrect answer, but you live and learn.

Naples Pizza Tour

A weekend's worth of pizza gluttony distilled into just over three minutes:

Naples Pizza Tour from BerthasPizza on Vimeo.

Restaurants (in order of appearance):

Trianon

Di Matteo

Il Pizzaiolo del Presidente
Di Matteo (again)
Locanda ‘Ntretella
Starita
Da Michele
Sorbillo

5 Reasons to visit Bravi Ragazzi

1) One of the best margheritas I’ve had anywhere let alone in London

2) Textbook charing

3) Cloud-like cornicione

4) Proper Pastiera - Neapolitan cheese cake made with ricotta, wheat and a hint of citrus. No photo, we demolished it before I remembered

5) Advice on Naples pizzerias - when I mentioned we were going to Naples for a weekend pizza tour their reply was “why? It’s just he same as you’ve had here”

They may have a point.

Bravi Ragazzi