Good afternoon dear readers,
We are delighted to announce that pizza night returns on Sunday. We will be slinging pies, to use the contemporary idiom, from 5pm to 8pm on Sunday 12th April. Pre-ordering is most definitely advised. Menu as follows:
MARGHERITA - red base, cheddar curds, buffalo mozzarella, parmesan
AUBERGINE - red base, cheddar curds, roast aubergine, buffalo mozzarella
NDUJA & HOT HONEY - red base, cheddar curds, nduja, hot honey, red onion
HAM & SCAMORZA - red base, salame rosa, smoked mozzarella
BIANCA - white base, potato, taleggio, wild garlic
There will be little pots of rice pudding and rhubarb for afters, plus wine, beer and soft drinks. Whilst we won't be offering a full eat-in service, there will be counter space and a few stools for those that wish to hang out.
The notion of pizza as part of the Hamblin repertoire was in the minds of Kate and Hugo right from the start. Four weeks after opening in October 2018, we began a weekly pizza service on Sunday afternoons. Kate made the dough, Aneta was on the oven, and Hugo carried the plates. As the bakery and cafe got busier, we abandoned the Sunday lunches and moved to doing occasional pizza evenings, until the start of 2020 when we decided to make them monthly events. Little did we know when we posted a list of dates on the 27th of January 2020 (see image) that the pandemic would put paid to most of them and change our lives and society in ways we could not possibly have imagined.
Subsequently, we have added pizza slices to our roster of daily bakes, but the evening events have been sporadic, dictated largely by staffing constraints. It feels good to be able to look forward to fortnightly pizza nights through the spring and summer months.
In non pizza related news, we're making the most of the last week of Yorkshire rhubarb with a galette and the classic rhubarb and custard bun. In the cheese fridge this week you'll find some late season Stonebeck Wensleydale which is on terrific form, pliable, almost squidgy, with a developed, savoury flavour, a hint of farmyard and a lactic tang. On the other hand, our Pecorino from Le Marche is now being made with spring milk, so sweetness and freshness to the forefront.
That's all for now, thank you as always and we hope you enjoy the rest of your bank holiday weekend,
Kate and Hugo