Launching in May with our very own Ben Tish we have 6 more celebrated chefs and cookbook authors bringing a distinctive signature wood-fired pizza for a month, available exclusively at The Orange. Available both to eat in our restaurant as part of our a la carte menus or for takeaway.
The chefs for our Dough Diaries at The Orange are Ben Tish, Robin Gill, Ben & Mitch Tonks, Georgina Hayden, George Lamb from Wild Farmed and Letitia Ann Clark.
First up is Cubitt House Chef Director Ben Tish. Ben’s pizza is called ‘The Flower Garden’ with a nod to The Chelsea Flower Show which kicks off on 21st May just around the corner from The Orange. This is a beautiful pizza made using the very best of seasonal ingredients at this time of year. Made with ricotta, peas, broad beans, courgette, a salsa verde, lemon zest, feta and edible flowers, this is British Spring on a pizza and full of zing, flavour and freshness!
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Charismatic and talented with a meticulous approach to fermenting, curing and preserving, Irish born Robin Gill draws on his passion for British and seasonal produce for the menus at his six successful and acclaimed establishments. Along with his wife, Sarah, Robin is the founder of the hospitality group, Gill Soul Co, a portfolio of restaurants located across London.
His exclusive Dough Series pizza for Cubitt House, available throughout June, is called Pizza Sophia. As Robin says it is named after the the fierce and wonderful women of Napoli who run the city. A tomato base pizza with fennel seed salami, Fiarelli oil, ricotta, chilli oil and finished with shaved pecorino and capers. The fennel seed sausage salami will be made from scratch in our kitchens.
The key ingredient of the pizza is a traditional preserve called Friarelli. This is a nettle type leaf which is cooked in oil, garlic and chilli and is made mostly by the women running the farms and households in Campania, Italy
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Mitch & Ben Tonks are pioneers of sustainable fishing and proprietors of some of the very best fish restaurants on the South Coast. Mitch is founder and CEO of the seafood restaurant group Rockfish, a unique seafood restaurant business which catches, processes and serves local seafood at 9 coastal locations in the South-West. He also founded and runs along with his son Ben, the award-winning Seahorse restaurant in Dartmouth.
Mitch and Ben’s Dough Diaries pizza exclusive, running throughout July, is a clam, wild fennel béchamel, datterini tomatoes and pepperoncini delight. It’s pretty sepcial!
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Georgina Hayden, who will be the guest chef for our Dough Series for August, has named her pizza The Greek. It’s a tweak on the classic Cypriot sandwich: the halloumi lountza sub. So a tomato base, slices of lountza (Cypriot cured pork loin, like a lean aromatic bacon), something oozy like mozzarella or kaseri, slices or cubes of halloumi and a touch of dried mint. Finished off with evoo and drizzle of honey.
Georgina, is the author of four hugely popular cookbooks including Nistisima and Taverns and is known for her Greek Cypriot evocative food. Her newest book Greekish is inspired by her Greek-Cypriot roots and travels. The recipes are easy, bursting with flavour and sure to be cooked on repeat. With fewer ingredients and less stress, the recipes include familiar Mediterranean classics, as well as plenty of Greek-influenced dishes with her own twists.
Her exclusive, Greek-inspired wood-fired pizza is sure to be a hit!
Menu
Our two final chefs for our Dough Series are George Lamb from Wild Farmed for September and Letitia Ann Clark for October.
Ex-TV presenter George Lamb is one of the co-founders of Wild Farmed, a company that exists to provide a viable alternative to the current, industrial food system. They grow regenerative wheat and provide flour to an ever-growing list of discerning bakers and restaurants. We are pleased to be using their pizza flour for all our wood-fired pizzas and George will be preparing a signature ‘Weekend in Rome’ pizza for us all to try as part of our Dough Diaries. The key ingredients for this truly Italian pizza are Fior di Latte, Anchovies, Gezzina courgettes and Zucchini flowers.
Letitia Ann Clark is a well celebrated and loved cookbook author. She has written three cookbooks on her love of Italian and specifically Sardinian food. Her Dough Diaries pizza is called ‘Letizia’ and is made up of Figs, Gorgonzola and Fennel flowers.
As she says “My favourite pizza of all, in bianco, so without tomato sauce, but with sweet and jammy figs and the salty, creamy tang of gorgonzola. The wild fennel adds a lovely fragrant note and a splash of colour, but you could add a shaved fennel salad alongside if you prefer or if you can’t find wild fennel. Leaves of peppery rocket (arugula), and strips of speck/prosciutto are also very welcome additions. Walnuts are delicious, too. You can make these as a sharing dish for a summer supper, or have one each. “
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