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Q&A with Bertie from Pizzaface


Bertie van der Beek of Pizzaface on the food festival's Kemptown food trail - credit Julia Claxton

Whether delivered to your home, bought from the supermarket or rustled up in your own kitchen, without a doubt pizza is one of the UK’s favourite foods. Nick Mosley talks to Bertie van der Beek of Pizzaface about his 12 years in Brighton producing the finest toppings and dough to go.


Your name, address and age and some background about you:


My name is Bertie van der Beek and am now the grand old age of 35. I grew up in a little village called Lacock and moved to Brighton in 2005. My partner Mariya – who is the manager of Boho Gelato in Pool Valley – and I are due to get married this year. Keeping with the food theme, we actually met at a Brighton & Hove Food and Drink Festival event!


What is your restaurant called, where is it and when was it established?


Our first Pizzaface opened in Kemptown in 2009. We now also have stores in Hove and Worthing.



Pizza fresh from the oven - credit Julia Claxton

Tell us about the food you serve…


We just try to make great pizza. We love bold flavours and think about what will compliment them. We have quite an extensive standard menu but always run with monthly seasonal specials which is where the fun lies. We love to team-up with other local food businesses, either as long term suppliers or for one-off specials. Once everyone has got back into the swing and all the restaurants are open we'd love to do some more of these collaborations, where other food businesses design a pizza and provide the toppings.


How many on your team and who are they?


Across the sites we now have round 60 staff, many of whom have been with us for years.


How did the idea for your business come about?


I opened Pizzaface shortly after leaving university. Before that, I had worked as a chef for a few years at various places. I'd visited Italy quite a bit and loved the food. At uni I worked as a pizza delivery driver for one of the big chains and saw how busy they could be. So I just thought that if we did that but with a higher quality product, then it should be a great success.



The oven at Pizzaface in Kemptown

How have you coped during the lockdown?


We were already geared towards takeaway so it was easy for us to adapt to the new restrictions. In Worthing we had to close the dine-in restaurant – along with the attached Boho Gelato – and we lost a whole years of bookings, weddings and events with our mobile pizza oven trailer.


A lot of overheads have gone up sharply but the VAT cut has been helpful in allowing the business to carry on operating. A lot of businesses are in a precarious state at the moment – rents still need to be paid even when places weren't allowed to open. A continued VAT cut for hospitality going forward would be amazing for the industry and – I think – essential for many places to survive.

What would you like to tell people about your business?


We have been going for over a decade but every year feels like a new challenge, the last two especially. I love being in Brighton as there are always new food and drink places to try. As a business we have to ensure we keep improving – the pizza scene certainly seems to be flourishing right now. You certainly can't rest on your laurels or you'll swept away.


What are your plans/hopes for the future?


I always plan to take the next year easy but that never seems to happen! It's hard to say no to great opportunities. This month we are opening up at Level1 in Worthing alongside a Bison Beer bar and other local food vendors; the offering is similar to Sea Lanes in Brighton. It's an incredible location with great views over the ocean and with a loads of outdoor space which is clearly a benefit with the current situation. I've also just finished building a new wood fired pizza oven that will be going into a new trailer.


Anything else youd like to tell us?


Our current pizza special uses crickets as a topping. It might seem strange but they are actually eaten widely across the world. High in protein, they are far more more sustainable than other meats, I can see insects becoming a much more common part of our diet. We toss them with smoked paprika, chipotle chilli and our own Pizzaface hot sauce. They have subtle nutty flavour and the texture of crispy shallots.


Find out more about Pizzaface in Brighton, Hove and Worthing – including online orders – at www.pizzafacepizza.co.uk