Crust, a new Neapolitan style pizza restaurant, has opened in Wexford Town, headed up by chef / owner Richard Whitty.
Crust, located on 93 South Main St in Wexford Town, offers a menu based off Neapolitan style pizza, while showcasing the best of Irish artisan ingredients.
Producers supplying to Crust include Toonsbridge Mozzarella, Gubbeen Chorizo & Salami, Sheridan’s Irish Cheese, sausage meat from Richie Doyle in Wexford, and organic rocket from Anna Zuegel Power in Killinick.
Chef / owner Richard Whitty 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 called Lovin’ Pizza for two summers. In 2017, Richard then travelled to Naples to complete the Vera Pizza training in accordance with Associazione Vercase Pizza Napoletana (AVPN).
His partner, Laura Kelly, who grew up in Rosslare and works in her family business Kelly’s Resort, has helped Richard open Crust, injecting her front Of house experience, ensuring that the service is cordial, efficient and welcoming.
The huge bright red oven that is the focal point of the restaurant was custom built on site by Gozney Ovens. The pizza dough is made on site every day, proved for a minimum of 24 hours, then topped and cooked in the wood fired oven at 450+ degrees.
“At Crust, you step into a pizzeria that values Italian tradition, but I want the ingredients and flavour combinations to showcase the best of Irish Artisan produce – in essence marrying the food heritage of our two countries,” said Richard.