“Pizza is wonderful, but the great thing about the new place is that we’re going to be able to do so much more than that' 🍕
of sugo snobs and 00 flour aficionados, it’s refreshing to find a chef who’s not afraid to scatter chunks of sickly sweet pineapple onto his pizzas.
“I’ve made a lot of mistakes over the years and learned the hard way, but now I just focus on creating the kind of pizza I want to eat myself."from London eight years ago, hoping to bring a taste of emerging culinary trends with him, reports The Herald. “I have some horror stories of cooking pizza outdoors across the Northeast coast and had been dying to open a new place that was indoors with an ambient temperature.”
Later, when the opportunity arose for him to take over the space himself, he was more than ready to bring his operation indoors. “There weren’t many other food businesses in Angus, but the surrounding areas were full of great producers like Great Glen Charcuterie.These new friends and suppliers including East Coast Cured, Connage Cheese and Locavore will no doubt prove valuable as Peter prepares to open his first brick-and-mortar restaurant on Clarkston Road in early August.
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