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Chef Pamela Yung talks the return of ASAP Pizza this weekend

Published 27 October 2020

by Harriet Prior

Pizza fans rejoice: the team behind Flor are bringing ASAP Pizza out of hibernation to launch ASAP Sundays. Originally created as a clever summer pop-up whilst Flor was unable to open, the New York-style pizzas will now be on offer every Sunday in the restaurant.

Head chef Pamela Yung shared more details with CODE, explaining “we were always looking for a way to keep doing it. We felt we had a lot of loyal guests that really enjoyed it and we were doing something that doesn’t exist yet in London. It’s nice to offer something different on a Sunday!”

The pizza toppings are unusual and not what you expect, something the team believes sets them apart from the many other pizza restaurants in the capital. “We use the same ingredients every day at Flor as we do on the pizzas. We’re buying seasonal, low-intervention speciality ingredients from small growers. Not only that, but our approach to the dough – using heritage Britsh wheats and wholemeal sourdough starter – definitely has a different flavour profile from what people are used to eating.”

The return kicks off this Sunday with a collaborative event with food supplier Natoora, using produce from Natoora’s two regenerative farms such as braised greens, chicories, ricotta salt and Jerusalem artichokes. “Initially the plan was to have a pizza party on a monthly basis” says Yung, “but then we spoke to Natoora about doing something collaborative and hosting an event with them. I spent lockdown working on one of their two farms, so it’s a pleasure to work with them and I want to support that type of agriculture.”

When asked if the decision was influenced by the introduction of tier 2 restrictions, as well as guest’s appetite for more casual dining experiences, Yung replied “definitely.” “The food we make at Flor isn’t something we’d make to takeaway if more restrictions are introduced. This is more suited to go and it’s easier for us to have the flexibility and be able to pivot between the two.”

Well we, for one, can’t wait. Guests can book tables inside the restaurant with outside tables held for walk ins only. To book a table, click here

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