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Pi Shop creates new pizza offering at The General

10th April 2018

Categories: Latest News

The team at the Pi Shop, the pizza restaurant at The General in Bristol owned by the Sanchez family, have been developing a new cooking style for their pizzas and have announced the creation of a new menu, including a Pi Shop Tasting Experience, which will be in place from today, Tuesday 10th April.

Alongside chef/owner Peter Sanchez-Iglesias and development chef Josh Green, Pi Shop chefs have been working to review the method of making their pizzas and presenting the high quality ingredients they source in the best possible way.

With this in mind the chefs will bake their Marinara, Margherita or white base pizzas in their wood-fired oven and add the prepared raw or cooked toppings as soon as the pizza comes out on the peel. The residual heat from the pizzas will “melt” or simply warm the produce on top of the pizzas keeping the ingredients as pure and vibrant as possible.

There will be five Classics and a minimum of four Speciality pizzas on the menu, the latter will be driven by exceptional micro-seasonal ingredients at the peak of their produce cycle with the starting four listed below. Don’t be surprised if you see Galician beef or truffles announced as new toppings on the menu in the coming months on what will be a constantly changing speciality pizza list:

• Margarita
• Marinara
• Meat feast
• Hawaiian
• The “JR”

• Carbonara on a white base
• Wye Valley Asparagus with egg yolk and 36 month parmesan on a white base
• Chew Valley Smokehouse Smoked Salmon, ewe’s curd and lemon on a white base
• Marinated red pepper and parsley

Starters and sides include Cobble Lane Cured charcuterie and Bristol Cheesemonger cheese boards, garlic sourdough, olives, tomato & mozzarella salad, Severn Project salad and house made herb dip.

There will also be a new option for pizza lovers to indulge in a Tasting Experience based on two people sharing. This menu will include a charcuterie & cheese board, olives, three tasting-sized pizzas of the customer’s choice from the Classics or Speciality menus, salad, dip and Pi Shop’s seasonal soft-serve ice cream to finish (currently served with wood-fired Yorkshire Rhubarb). Pizzas will arrive at the table one after the other, fresh from the wood-fired oven.

Explaining about the change in style for pizzas at Pi Shop, Peter Sanchez-Iglesias says:

“The whole idea is to make a change to ensure we are creating the most delicious pizzas we can with best ingredients possible. Plus, seasonality will drive some of our most exciting signature pizzas ever.

“For us the sky is the limit when it comes to use of quality ingredients from all over the world and we wanted to really push ourselves and what we can create and not be restrained by any conventional ideas of what pizza should be.

“We also needed to listen to feedback from customers and address the balance of the crust to the toppings so we’ve reduced the crust sizes, upped the toppings and we’ll also ensure we always have some epic veggie options too.”

The sourcing of new produce includes tomatoes from Puglia from a supplier who owns his own vineyards. Their tomatoes are grown on South-facing fields, picked on site, tinned right there and then and shipped. These are then used by the Pi Shop team for their house-made sauces where minimal ingredients are added letting the produce speak for its self.

Pi Shop will be serving up the same sourdough pizza bases but now will be using De Luca mozzarella produced in Brentwood - a fantastically creamy mozzarella produced by a no-landfill company on a biodynamic farm with organic milk. The mozzarella is made in the traditional Italian manner, and uses natural lactic ferments to create a beautifully balanced acidity.

Charcuterie for pizzas including Culatello, bresaola, salami, beef heart pepperoni, koppa and spinata, and for the charcuterie board is by Cobble Lane Cured - an Italian-style charcuterie based in North London using solely high welfare meat.

Seasonal cocktails have been also added to the drinks menu. Joining the classics already offered by the team are speciality cocktails of gin, lemon juice, house made honey & herb syrup, grapefruit bitters and prosecco, a sweet vermouth, gin, house made orange bitters and honey & herb syrup cocktail, and lastly cognac with roasted pine nut syrup and Peychaud’s Bitters.

New opening hours at the Pi Shop from Tuesday 10th April are:

Tuesday, Wednesday, Thursday 5pm-10.00pm
Friday 12noon-3pm, 5pm-10.30pm
Saturday 12noon-10.30pm

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