Pizza parlour is going down a treat

December 01 2014

WITH Flour and Ash's roaring wood-fired oven, mouthwatering pizza toppings, and silky-smooth ice cream, there is no need to venture further afield to experience Italian textures and flavours.

WITH Flour and Ash's roaring wood-fired oven, mouthwatering pizza toppings, and silky-smooth ice cream, there is no need to venture further afield to experience Italian textures and flavours.

Perched on Bishopston's doorstep, the pizza and ice cream parlour has been a welcomed addition to Cheltenham Road, which has seen an influx of contemporary food and wine bars starting up in recent months.

Since opening its doors on November 1, owner Steve Gale - a former Harvey Nichols chef - has been heartened by the amount of positive feedback the restaurant has received, and taken aback by how popular it has been.

Flour and Ash stands proud of its 100 percent sourdough pizzas, which have been left to prove for 72 hours, and quality seasonal ingredients.

Toppings range from meaty options such as ox cheek and red wine ragu, with bechemal, aged provolone, to vegetarian alternatives such as wood roast aubergine with homewood pickled ewes cheese, oregano and yoghurt.

"Having invested heavily in a massive wood-fired oven made in Gloucestershire, we have neither the space, nor the budget to buy fancy cheffy gadgetry," says Steve Gale. "If we can’t cook something using the wood oven, or our tiny fryer, then it’s not going on the menu - simple."

Accompanying the pizza menu is a selection of creative salads, wood-baked breads, charcuterie, west country cheeses, and home-made ice creams, which come in a variety of delectable flavours, such as dark chocolate and pistachio.

Wines are locally sourced from Grape and Grind on Gloucester Road, with beers from local breweries including Wiper & True, Wild Beer, and the New Bristol Brewery.

To view Flour and Ash's menu, visit: www.flourandash.co.uk. Like on Facebook (Flour & Ash) and follow on Twitter (@flourandash).