After months of excitement, this year’s National Pizza Awards came to a close earlier this week with a fantastic awards show that saw the finalists cook up their delicious pizzas.
The Cater-Bake team headed down to the Islington Metal Works in London on October 3rd, where the shortlist of pizza chefs came together to compete for the two awards up for grabs, the Technical Pizza and the Signature Pizza.
An impressive 16 chefs from restaurants and pizzerias across the UK took to the cooking stage to create their pizza recipes in the Zanolli pizza ovens which were supplied to the event by Cater-Bake.
It was an enjoyable show for all and it was great to see the winners get the awards that they deserve, with Glenn Evans of Las Iguanas taking the award in the Technical category.
The coveted National Pizza of the Year award was scooped up by Pappa Roma chef Nicola Rexha, who presented the delicious Di Bosco as the Signature pizza to judges, a dish topped with wild mushrooms, truffle, stracciatella and 24-month-aged parma ham.
Alessio Alcini of Fountain and Ink was named the Pizza Chef of the Year after receiving the highest combined score in the Technical and Signature rounds.
Cater-Bake would like to say massive congratulations to this year’s three winners and also say well done to all of the brilliant pizza chefs who took part – it was great to see so much amazing food created, especially using the Zanolli ovens.