- June 6, 2012 -

"pizza Margate Harbour Arm"

Margate, we’re coming for you!
Our delicious wood-fired pizza will be served on Margate’s Harbour Arm from the 15th June 2012. Our cute little unit overlooks the Turner Contemporary and Margate’s sweeping, sandy beaches. Lovely!
To find out more about our opening times, follow us on Twitter:
www.twitter.com/gbpizzaco
We’ll be posting our weekly opening times & special offers on Twitter.
We’re also fully-licensed, so we’ll be booze-cruising for delicious, great-value French & Spanish wines to be served alongside our pizza. Plus Rachel, our chef, will be making homemade cakes for pudding. Yum!
DETAILS:
Great British Pizza’s Margate Pop-Up opens on Friday 15th June.
Find us at Unit 6, Margate Harbour Arm


- May 14, 2012 -

"Great British pizza oven"

These are no ordinary dough balls, my friends. These dough balls – using our take on a sourdough recipe – were made especially for us by Tom Herbert (pictured below, on the left), one half of the handsome television cooking duo who are based down in Chipping Sodbury at the wonderful Hobbs House.
Due to the success and growth of the business, we’ve had to expand our efforts and that means working with a fine bakery to create our dough for larger events. We were drawing up a list of our favourite bakers and we have to say that Tom came top. And not just because he’s a pretty face. Him and his brother have been championing real bread and we wholeheartedly support that. Thanks Tom. We love your balls.

"Great British Pizza Company"


- May 14, 2012 -

"mobile wood-fired pizza"

We had an amazing weekend at VDub at the Pub – a wonderful VW event packed with families and some beautiful pieces of hardware. Gus, our 1974 VW Campervan was much-admired. And also made great time hot-wheeling it from the Midlands (our current base… for the time being) down to Wimborne in Dorset in just 4 hours. Not bad for an old man who can barely make it over 55mph. We’ve learned to take life slowly with Gus.
The sun – glorious sun – shone for the entire weekend, and we’ve come away exhausted and sun burned, having sold hundreds and hundreds of pizzas. Not only was the weather lovely and the sight of other beautifully cared-for VWs inspiring, but there was a wonderful, warm, friendly crowd in attendance. Well done to the organisers.
See you next year!


- May 14, 2012 -

"wood-fired pizza for festivals"

Our wood oven burns hot (like, really hot – for optimum cooking, we heat it between 350 and 400 degrees Celcius) and clean and we always use locally-sourced hardwood that’s been seasoned (for even cleaner burning). We serve our pizzas on recycled paper plates or in recycled pizza boxes, and even our napkins are made from recycled paper. No cutlery and certainly no nasty polystyrene. Just saying.


- May 9, 2012 -

"mobile pizza catering"

Someone once sang something about “Don’t blame the weatherman,” (oh Lord, we’ve just realised it was Irish girlband B*Witched – we’re showing our age and our appalling taste in music!), but having been toyed with by meteorologists, we can’t agree with the denim-clad songstresses. Just a few days ago we were planning ponchos and welly boots for our stint at VDub At The Pub down in Dorset. Now – and we hope it doesn’t change again – it looks like the sun might be shining. We’re doing funny little dances, saluting magpies and picking up every penny we can find. Here’s to blue skies, happy campers (and happy campervans) and fresh wood-fired pizzas.


- April 27, 2012 -

This week Rachel had a chat with Cotswold wedding planner Jessie Thomson about our wood-fired pizza oven and how we can bring something a little bit different to weddings and private events. Jessie loved our concept and introduced us “an awesome new wedding supplier… for those wanting something a little more unique to offer guests.” We agree! Book us now for summer events! We’ve already got two weddings booked in, a birthday party and a product launch, as well as numerous festivals.
+DETAILS:
Follow Jessie Thomson on Twitter
www.jessiethomson.com


- April 5, 2012 -

Celebrating the spring, our seasonal special for April is Evesham asparagus (which we collect from farms just up the road), Parma ham (which crisps up beautifully) and shavings of Parmesan.

"wood-fired pizza"


- April 4, 2012 -

"pizza for festivals, markets & parties"

We were up before 6am for our first market, at Moreton-in-Marsh, in the heart of the Cotswolds. After two weeks of balmy weather, Tuesday arrived with the threat of rain, sleet, snow and high winds. A baptism not of fire, but of driving rain. Luckily (or unluckily), the rain didn’t arrive until packing-up time, and thankfully the pizza oven gave off a wonderful hand-warming heat, so we were never cold. We had a great first market – the stall looked beautiful, we met some very interesting people and got really positive feedback on all the pizzas we sold.


- April 4, 2012 -

"VW Campervan pizzas"

Everyone, this is Gus. Gus, this is everyone. The latest arrival to our Great British Pizza Company family is Gus, a 37-year-old VW Type 2 campervan. Just one year younger than the company’s two founders (and, arguably, with a little less rust..!), Gus is our Head of Transport & Logisitics. He’s a handsome chap, we think you’ll agree.

Here he is, below, loaded up with our Bernito pizza oven, all shiny & ready for action. You go, Gus!

"mobile pizza business"

 


- March 18, 2012 -

"gourmet pizza in the Cotswolds"

Our Kitchenaid has been very busy this weekend. We’re particularly proud of our hot cross buns – without the cross. We like to call them our hot happy buns. The first batch was a little flat, but with some extra kneading, the addition of some flour and a further prove, we’ve nailed them. The brandy-soaked raisins, sultanas and cranberries added an additional depth to flavour, while the spicing using cloves, cinnamon and nutmeg added a Christmassy aroma to our kitchen. Delicious. Here’s the recipe we used:

For the buns:
57g rum or brandy (we used brandy)
78g mixed dried fruit
78g raisins or dried currants (we used a mix of giant sultanas & cranberries)
283g milk, room temperature
2 large eggs plus 1 yolk
85g butter, room temperature
2 teaspoons instant yeast
53g light brown sugar, firmly packed
1 teaspoon ground cinnamon (add a bit more to taste)
1/4 teaspoon ground cloves or allspice
1/4 teaspoon ground nutmeg
1 3/4 teaspoons salt
1 tablespoon baking powder
539g unbleached all-purpose flour

Glaze:
1 egg & milk beaten together for brushing

Cross:
Mix flour and water together to make a paste thick enough to pipe.

Directions:
1) Lightly grease a 10″ square pan or 9″ x 13″ pan.

2) Mix the rum or brandy with the dried fruit and raisins put in a saucepan and heat very gently until warmed through. Allow the fruit to cool.

3) Mix together all of the dough ingredients except the fruit (so the flour, eggs, butter, sugar, spices, salt, baking powder and yeast) and knead using your Kitchenaid, till the dough is soft and elastic. Then mix in the fruit and any liquid not absorbed.

4) Let the dough rise for one hour, covered. It should become lovely and puffy, but it may not double in bulk (mine did).

5) If at this point your dough is quite sloppy & sticky, add more flour. At this point I did a hand knead on a well-floured surface to create a bit more stiffness to the mixture. Divide the dough into billiard ball-sized pieces, which made about 12 to 14 buns. Arrange the balls into the prepared pan. Make sure that they’re quite close together because once proved, you want them to be touching.

6) Cover the pan with a teatowl and let the buns rise for one hour, or until they’ve puffed up and are touching one another. While the dough is rising, preheat the oven to 220C.

7) Take your flour paste mixture and put it into a piping bag or food bag (and snip off the end) and pipe crosses onto your buns.

8) Whisk together the egg and milk, and brush it liberally over the buns.

9) Bake the buns for about 20 minutes, until they’re golden brown. I had the oven really hot and checked mine after 15 minutes. You want them golden on top. Remove from the oven, and transfer to a rack to cool.


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