So, I suppose I may have jumped the gun slightly with this whole escapade. I don’t think I’ve given any context as to where the idea actually came from, so whilst we wait on the trailer to progress to a level worth writing about, why not actually add a backstory. I wanna make you feel something. Maybe you shed a tear. Maybe you buy a pizza from us in the future. Maybe then we don’t hunt you down and we can all be happy.
(I hear that threats work best).
Anywho, the idea seed was actually planted a few years back. As I mentioned in one of the previous blog posts (not sure which one, feel free to read them all again to find out), Papa Waller and I have been in a band together for the last 10 years.
We regularly do wedding gigs, and I remember a particular gig we had at this little farm. Hell of a setting I’ll be honest, but the piece de la resistance was without a doubt the spread. The quiche, vol-au-vents, chicken legs had all made a swift exit, and were replaced by mountains of sweets, and out back was a man in a van, dishing out pizzas like you’ve never seen. Honestly, the man was busier than a one-armed trombone player but he was creating some glorious eats.
As the band, we got the food included as part of the price (16 slices from this guy right here, legend), and I gotta say, it was damn good. Now with no offence intended, you wouldn’t look at this fella and say “yup, definitely a pizza chef”. He had the aesthetics of any man you’d find in your local country pub, nothing Italian about him as far a I could tell.
The man could cook. He just had a small menu that was done well. 4 pizzas - margarita, pepperoni, Hawaiian and a spicy veggie. Obviously some decent ingredients, and some time dedicated to mastering his craft. Everyone at this wedding must have had a pizza at some point and, with the exception of us, paid £7 for the privilege. With a fairly large wedding, I don’t need to give you the maths for you to internally say “Holy sh*t. Cash.”.
Those who know me will probably know that when it comes to ideas, I’m mostly all fart, no poo. I’ll talk about it a lot but actually bringing the idea to fruition is another kettle of fish. Hence why it took 3 odd years to actually decide on this and make some steps toward doing it.
In terms of how it’s actually going to function, and the food we’re going to have etc. I have a few ideas which I’m not going to reveal just yet. I have sought assistance with quite a portion of this project as I love food, and class myself as a pretty decent home chef, but that’s worlds apart from actually charging people to eat what I’m cooking. Luckily, I’m very good friends with the now ex chef of Northampton Saints, Gavin Austin, and this man has passion for food like I’ve never seen, with the skills to match. He fed me for the best part of 2 years on almost a daily basis, the whole time making healthy meals taste phenomenal, so imagine what he can do with cheese, carbs and fatty meats. IMAGINE.
The man, the legend. Gav Austin
We’ve had numerous conversations on the phone, bouncing ideas off of each other, and we have recipe testing day planned for when he returns from his time with the England Women’s football team. Sweet Christmas, I am excited about that day.
Time to mess about with some dough recipes whilst we wait.
Till next time!