THE spirit of co-operation is propelling the hospitality again into existence. The newest instance is native restaurant idea Beirm internet hosting a pizza pop-up, working with Cottonrake.
It’s taking place tomorrow and Saturday, with collections at 12 Eastvale Place, reverse SWG3’s Galvanisers Yard.
Cottonrake is a well-liked fixture on Nice Western Street, presenting macarons, pastries, sausage rolls, eclairs and desserts to hold away with you. The established identify has made some house obtainable of their manufacturing bakery for newcomer Alex Brady who will probably be making a collection of artisanal pizzas.
The story to this point: Alex travelled to Naples in 2016 to spend two months coaching on the well-known Neapolitan pizza faculty of Enzo Coccia. He realized about buffalo mozzarella, visited olive groves and tomato fields. There was time working in Edinburgh earlier than he immersed himself within the food scene in Copenhagen – “I took plenty of inspiration from there earlier than I got here again to Glasgow”.
Beirm is his concept for elevating the standard pizzeria expertise utilizing seasonal Scottish produce. There have been finalised plans for a residency at Gnom and a pop-up at The Gate.
Then per week later lockdown occurred. In the end Alex needs to plot a course to a sit-in restaurant – which is an ambition many people share in the meanwhile.
Earlier than he finds a everlasting house, it is going to be extra pizza drops and limited-edition occasions. “We work actually carefully with my good friend Mags who has a ready-to-go cocktail enterprise, referred to as Hybrid Drinks. They’re in Fleur and Thornwood Bar for supply in the meanwhile. We’re hoping for the subsequent couple of pop-ups we will collaborate with them on the drinks menu and have pure wines and cocktail pairings to go alongside the pizzas.”
They’re providing a tightly formatted menu with emphasis on high quality elements. You possibly can order prosciutto cultured butter, prosciutto di Parma, dressed greens and pecorino in your pizza. Or strive chilli oil, roasted honey squash, gorgonzola, squash puree and pimento pine nuts. If you’re going all in then join smoked mozzarella, potato, confit yolk, cured pig cheeks, garlic aioli and add truffle. Desserts are a tiramisu or an Amalfi lemon tart by Cottonrake.
In the meantime, the spirit of solidarity has put Rockvilla Pizza from Possil Street into partnership with Clockwork Bar and Kitchen, the newly refurbished venue within the South Aspect. Look out for weekend deliveries with toppings choices together with ‘nduja, ricotta cream or Tuscan sausage, cooked at nearly 500°C to provide a lightweight, chewy and charred crust. Glasgow has entered a golden age for native pizza.