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Balgove Larder transforms shipping container into Pizza Box takeaway

Their sourdough pizzas feature locally sourced toppings.

Published: April 29, 2021
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When it comes to walking, we’re fans of the carrot and stick method.

As long as there’s something to eat at the finish line, we can trek for miles.

Those who’re doing the Fife Coastal Path this spring, and plan to stop at St Andrews, will soon have another source of fuel at Balgove Larder’s new Pizza Box.

“We know that there’s a real appetite for feel-good food at the moment - particularly from those who’ve built up an appetite walking on the beach or Fife Coastal Path”, says Will Docker, co-founder of this food business at Strathtyrum Farm.

“We really focus on showcasing the best local produce in a way that puts provenance and flavour first.

"We’ll be having a few trial runs in the coming weeks before we launch a wider menu and are looking forward to serving up some seriously good pizzas.”.

This mobile food truck will be serving sourdough pizzas from their converted shipping container, which has two wood-fired ovens.

There’s outdoor seating, or you can takeaway, with local delivery in the pipeline.

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They also hope that the Pizza Box will eventually be available for events and pop ups at other locations.

As far as the toppings go, as much as possible will be sourced from local suppliers.

Among others, there’s salami from the family-run Great Glen Charcuterie and wares from St Andrews Farmhouse Cheese.

They’ve offered us a sneak peek of their menu.

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Of course, they will do a plain old Margherita, but why would you bother while there’s a Carbonara Pizza (Errington Dairy’s Corra Linn cheese, smoked pancetta and garlic oil); Walled Garden Pizza (courgette, yellow pepper, among other things); and The Spicy One (venison salami, nduja and Anster cheese).

They will also be serving Perello Olives, St Andrews Lager and Eden Mill Gin and tonic, plus soft drinks.

For those who aren’t into pizza, there are other options, as this is the third food outlet for Balgove Larder, who have just appointed their new executive head chef, Nick Briggs.

You can also try his new menu at their reopened cafe, or pop into the Steak Barn, with its indoor barbecue and bar space. 

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Gaby Soutar is a lifestyle editor at The Scotsman. She has been reviewing restaurants for The Scotsman Magazine since 2007 and edits the weekly food pages.

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