Gary’s wife, Irene Kyriacou was in charge of the interiors and the result is spectacular! The star of the show however, is still the food and Chef Higgs has gone for the lighter, Neapolitan style of pizza-making. Before opening, David’s two most senior chefs visited Milan, Italy, to work with the maestros in learning the art of authentic, Italian pizza.
While unmistakably Italian, the lighter dough and restrained use of just three to four toppings on a pizza, make these noticeably easier to eat.
When asked where his love of cooking took hold it was interesting to discover that it wasn’t so much in the kitchen but in the great outdoors of Namibia. Fishing with his dad and braaing what they had caught was his introduction to food - and today David is passing on his knowledge. His new cookbook Mile 8 is a personal culinary journey from childhood to now and is definitely worth adding to your collection!