Inside This Issue
This issue marks the official launch of this year’s PAPA Awards – its thirtieth year, no less! - as well as the hotly contested Pizza and Pasta Chef of the Year competitions (all of which can help to raise the profile of your business significantly - turn to page 14 to find out more).
This issue’s features look at cheese, pizza bases and ovens. We also offer some important advice from the Metropolitan Police when it comes to delivery driver safety. Our regular ‘wood fired oven guru’, Jay Emery, also reminds us of the importance of ensuring that such a pizza oven is a DEFRA-approved one if you’re operating in an ultra-low emission zone.
