Wednesday - Sunday 1700 - 2100
- Disabled Access
- Families and Children Welcome
About Crust Woodfire Pizza
Crust is bringing true Neapolitan Pizza to Wexford!
Neapolitan pizza is impossible to beat. It is soft, chewy, flavoursome and with a hint of char – it is where pizza all began! You can see why the Neapolitan Margherita is now protected by UNESCO.
Inspiration behind the concept and menu has been driven by Chef/Owner Richard Whitty, who trained and worked in Ballymaloe Cookery School, where he fell in love with wood fired Pizza. Upon leaving he decided to set up a pizza pop up in Rosslare Strand “Lovin’ Pizza” for two summers. In 2017, Richard then travelled to Naples to complete the Vera Pizza training in accordance with “Associazione Verace Pizza Napoletana" (AVPN), where he wanted to learn the traditional Neapolitan method of pizza making. After months of research, the time had finally come to open his own place!
His concept - to bring the traditional Neapolitan pizza base to Wexford, and using the best of artisanal Irish ingredients, Toonsbridge Fior di Latte, Gubbeen Chorizo & Salami, Sheridan’s Cheesemongers for the best Irish Cheeses, Richie Doyle Wexford for local meats, and Local suppliers Paddy Reville and Anna Zuegal Power for our Salads and vegetables.
Our front of house manager David spent several years working at renowned and multi award winning Kelly’s Resort Hotel before joining us at Crust. David’s front of house experience ensures our team deliver a service that is cordial, efficient and welcoming. The ethos at Crust is true to Italian tradition, while showcasing the very best of what Irish food producers have to offer.
The jewel in the crown is our huge bright red oven and is the focal point of the restaurant – it was custom built on site by UK supplier Gozney Ovens. Their aim is to use old Neapolitan techniques, with modern precision.