I have to admit I have never been a great lover of Pizzas. I have never quite understood their popularity although I do accept, as a restaurateur, that it is a profitable operation.
What makes a good one, I don’t know. Many years ago I was out with a mate of mine, a local radio presenter, and we ended up having a boozy lunch in a Chinese near to Marbella’s seafront. This particular place overlooked a Pizza restaurant that was doing good business and my colleague told me he had eaten there many times and that they did good pizzas.
The following morning suffering from a mild hangover I thought the stodge I may have needed would be supplied by said Pizza restaurant. So, with an open mind and an empty stomach, I went to enjoy a Pizza. Despite my enthusiasm and their efforts, I am afraid the Pizza went the same way as the others. What’s the point?
Having said that, a few years later, in one of my restaurants, El Rincon de Guadalpin near Puerto Banus, I was persuaded to put some ‘Gourmet Pizzas’ on the a la carte menu, especially for the summer months.
So, with our homemade bases we tried one topped with foie gras, roasted peppers, spring onions, spinach and truffle oil. A seafood mozzarella one with prawns, mussels, tomato, mushrooms basil and cream with lobster tail. Even tried a take on a Calzone, with stir-fried beef and vegetables with soy sauce, bean sprouts and cheddar cheese. I suppose considering the a la carte on offer it was no surprise that we didn’t sell many, but the lobster and the foie gras did have its followers. But I suppose at 18/20€ for a pizza, no matter how ‘gourmet’, it would not attract many pizza eaters, although a few discerning diners did have a go!
So it was with great interest that I see that the doyenne of the kitchen Gordon Ramsay has opened ? — yup, a Pizza chain!
His group has quietly opened the new concept ‘Street Pizza’ in the same site as Bread Street Kitchen in London, in April of this year.
Situated in the downstairs area of Ramsay’s globally-inspired Bread Street Kitchen restaurant at One New Change in St Paul’s, Street Pizza offers “bottomless” Neapolitan-style sourdough pizza for £15 as well as cocktails, craft beers and late-night entertainment. Bread Street Kitchen is still open as normal.
The pizzas comes in four flavours: Margherita, pepperoni, charred aubergine, and corn and chorizo, plus a daily changing special.
Bookings are not accepted, and the restaurant also has cocktails from £6, a Negroni ice-cream machine, and a line-up of female DJs throughout the week.
Ramsay said: “If there’s one thing I believe it’s that pizza doesn’t need to be complicated. So, let me introduce you to simple, delicious bottomless pizza – served by the slice so you can enjoy as much of each of our signature toppings as you like. It’s pizza without rules.”
Well, if anyone can do it Gordon can — and he may well be able to change my mind. But I doubt it!!
(Some content courtesy of Caterer and Hotelkeeper)