To celebrate the recent relaunch of The Orange and all things Pizza we have put together a pretty mouth watering guest chef series. For the month of June we have Robin Gill's take on this Neopolitan classic.
Robin Gill is co-founder of the brilliant Gill Soul Co and has a serious passion for all things fermented, cured or preserved. Robin’s Dough Series pizza, which will be available throughout June, is called Pizza Sophia. As Robin says, it is named after 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
A few signs that summer cooking has arrived at Cubitt House.
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The World Cup kicks off today and there’s only one place to watch it, at your favourite Cubitt House pub. Best watched with one eye on the screen and one hand around a pint. We’ll save you a seat at the bar.
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Long lunches have a habit of turning into long evenings around here. Order for the table and settle into your favourite Cubitt House pub.
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This weekend, Cubitt House Eats With headed to Nevill Holt Festival, where Chef Director Ben Tish joined Ana Ortiz of Fire Made for an afternoon of cooking over flame, generous feasting and great company around the table.
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Sun’s out, pints out. Meet us at the bar.
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