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Bertha’s to create unique pizzas in collaboration with some of Bristol’s best restaurants
Collaboration pizzas from the likes of Wilson’s, Box E, The Ethicurean and the team from the original Birch will be on the menu at Bertha’s Pizza over the next few weeks.
The Wapping Wharf restaurant has also teamed up with FareShare South West during the third national lockdown.
For click and collect orders more than £25, Bertha’s will be donating £5 to the charity, enough to fund a box of groceries to feed a family for a week.
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First on the menu from Thursday is a collaboration with Box-E head chef, Elliot Lidstone: a truffled white base, buttered leeks with a confit duck egg and Cornish Gouda, which costs £15.
The rest are currently work in progress but Jan Ostle from Wilson’s in Redland is already talking about making a venison n’duja, while Sam Leach and Beccy Massey, founders of the original Birch in Southville who now make Wilding Cider, will include a cider pairing with their pizza.
Inside the much-missed original Birch on Raleigh Road in Southville – photo: Martin Booth
“We’re big fans of the Bristol food scene,” Bertha’s co founder Graham Faragher told Bristol24/7.
Previous pizza collaborations have taken place with Oowee Diner, Root, the former Bell’s Diner and Squeezed in a “best of Bristol” series.
Like other Bristol restaurants, Bertha’s have been forced to pay up to 30 per cent of the cost of a pizza to delivery companies such as Deliveroo, hitting hard into the slim profits that they might make.
“If we can drum up demand for click and collect we’d happily pass on the saving to those in need,” Graham said.
“We’ve been chatting to friends in the industry and have some great collaboration pizzas from the likes of Wilson’s, Box E, The Ethicurean and the original Birch to showcase. I for one am excited at least.”
Box-E’s Elliot and Tessa Lidstone will be collaborating with Bertha’s on the first pizza – photo: Chloe Edwards
Main photo: Martin Booth
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