With the dream team of Ballymaloe-trained owner-chef Richard Whitty and front of house guru Laura Kelly (of the legendary Kelly’s Resort in nearby Rosslare) at the helm, everything about Crust was just right from the outset.
A Rosslare native, Richard first learned about wood-fired pizzas at Ballymaloe Cookery School, where he trained and worked. A pizza pop-up at Rosslare Strand followed for two summers - and then, with ambitions to open an authentic pizzeria, he travelled to Italy and the place where it all began, to learn the true art of traditional Neapolitan pizza making.
And the happy result is Crust, with its huge red wood-fired oven, custom built on site. Combining 'old Neapolitan techniques, with modern precision', this magnificent piece of engineering provides a cheerful focal point in the lovely brick-walled rear room, where it is used with tangible pride by Richard and his team of Italian chefs to bake top notch Neapolitan pizzas with an Irish flavour.
Using the finest Italian flour, the dough is made daily, left to prove for 24 hours, and then topped with the best of Irish artisanal ingredients – think Toonsbridge mozzarella, Gubbeen chorizo and salami, Sheridan’s cheeses, and sausage meat from local butcher Richie Doyle...
So, settle in with an on-tap glass of wine and nibble on something tasty (from a sharing platter, perhaps - available for vegetarians as well as a traditional selection with meats) while you pick the pizza of your choice. The menu may not be overly long but, with names like The Butcher’s Block, Irish Pepperoni, The Parma, The Irish 4 Cheeses and - the Guide’s favourite – – Aubergine Parmigiana ( a scrumptiously delicious light and crusty base with Toonsbridge fior de latte, roast aubergine and shaved parmesan….) decisions may not be easy.
To follow, there are just three desserts are on offer – scup gelato, affogato and chocolate pizza - but keeping it simple with a focus on authenticity is a big part of the appeal at Crust and every dish is a winner here.
Service is lovely too - staff, under the care of Richard’s partner, Laura, are pleasant and efficient - and this terrific place has all the makings of a longterm success.
