When it comes to pizza, there were several Italian restaurants that sold pizza in the 1950s and early 1960s but they weren’t exactly pizzerias and offered reduced quality and choice.
The first London pizza restaurant was incredibly Pizza Express on Wardour Street, opened in 1965. The founder Peter Boizot had been in Rome and had searched for pizza on his return to London but finding nothing satisfactory he decided to open a pizzeria.
First he tried to buy a restaurant, which had gone bankrupt, which had a pizza oven but he didn’t managed and decided to buy an oven in Naples instead. He also managed to hire a Sicilian cook called Gaetana.
Initially the pizzeria offered a take away service. Others advised to make the pizza ‘more English’, for example, selling it with chips, but Boizot wanted a genuine experience or almost.
Together with designer Enzo Apicella he created the look of the restaurant with its open kitchen and simple but attractive decor.
The restaurant was successful and in 1967 they opened the second restaurant near the British Museum.
Peter Boziot was also a jazz fan and therefore thought he had a pizzeria with live jazz music. And here we have the idea for the restaurant on Dean Street which is also now famous for its jazz concerts.
Peter Boziot personally took care of the furnishing and look of about 85 restaurants in the following decades until his death in 2018. Ironic that with all the Italians present in London no one had had the courage to open a pizzeria and this task instead went to a Brit. Perhaps the Italians had decided that English people would never like pizza? Think what you want of Pizza Express but it was the first pizzeria in London. Sometimes to break through you have to avoid absolute certainties and take a little risk.
Health : Going Bananas about Bananas!
Say Cheese! – What other food has the variety and versatility of cheese?
Boozy Croissant Pudding – Recipe
I came across a basic recipe in a book after thinking I should find a way to use up stale croissants one Christmas holiday. However I tweaked it myself and invite you to do so using your favourite tipple or whatever is left in the dregs of your bottles !
- 2 stale croissants
- 100 grams sugar
- 2 tablespoons water
- 250 mls of channel islands milk or a mix of double cream and full fat milk
- 2 tablespoons ( ok i tend to add rather a glug oe so extra!) Of your fave booze I LOVE amaretto or brandy.
- 2 large eggs (beaten)
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF.
- Rip the croissants into pieces and put in a small dish
- Put the sugar and water into a saucepan, mixing to dissolve the sugar before putting the saucepan on the hob ,
- Caramelize the sugar and water mixture by letting it boil until it all turns a deep amber colour; this will take 3-5 minutes.
- Turn heat down to low and add the milky mix and booze stirring carefully.
- Take off the heat and, still whisking, add the beaten eggs.
- Pour the mixture over the croissants and leave for a few minutes so they soak up all the liquid.
- Place in the oven for 20 minutes and enjoy!
Concerts coming up!
- Skin3 months ago
Natural exfoliants that you can make at home
- Children3 months ago
Monthly subscription box for children aged 4-10yrs
- Books2 months ago
A new Harry Potter theme park will open in Tokyo
- Health3 months ago
A Pulse Oximeter, an important weapon in the fight against Covid 19
- Architecture3 months ago
The garden of Christ Church Greyfriars Rose Garden in London
- Food3 months ago
Would you pay £80 for a burger?
- Grieving3 months ago
What not to say to people who are grieving
- News2 months ago
The Isle of Wight to be cut off?