Like many street-food slingers, when Graham and Kate Faragher set-up Bertha’s they were searching for a way out of the 9-5 rat race. They were looking, as Kate puts it, for: “A vocation not a chore.” Their salvation came in the form of wood-fired pizza.
After a couple of years roaming the south-west in a bright yellow pizza truck, Bertha’s opened a bricks ‘n’ mortar pizzeria on Bristol’s Cumberland Road. That progress is testament to the Faraghers’ fastidious approach. Their sourdough is proved for a whopping three days, their pizzas blast-cooked in 60 seconds.
The toppings are prime British ingredients (mozzarella from Glastonbury, tomatoes from the Isle of Wight) and foraged ingredients. “When the first of the nettles appear they go straight on a white pizza with cream, cheddar and chilli,” says Kate