Slinging out a selection of mouth-watering woodfired offerings from their industrial restaurant space at 92 Burton Road, long-time friends and founders of B’Reyt Dough Luke Othen and Adam Purshouse have perfected the Neapolitan craft of pizza-making, while paying homage to their South Yorkshire roots in the process.
Hailing from Rotherham, the two met at college, sparking a friendship which continued as Adam pursued a career in teaching and Luke went into the restaurant trade. To celebrate the end of their studies, the duo spent some time travelling Europe together, and upon their return, they would reminisce about the exquisite pizzas enjoyed in the eateries of Napoli.
During lockdown, Adam had plenty of time on his hands to indulge his love for cooking, learning how to make good homemade pizza from online tutorials and experimenting with a range of toppings. The acquisition of a Gozney pizza oven marked a significant milestone in his culinary journey, prompting him to invite Luke over for an al fresco tasting session.
“We were having some socially distanced beers in the garden and I’d made a couple of pizzas,” says Adam. “Luke had been managing an Italian restaurant in Rotherham and was thinking about moving on to do his own thing. As soon as he tried the pizza, he said to me, ‘We need to do this.’ And off we went.”
B’Reyt Dough (if you’re from South Yorkshire, the pun doesn’t need much explanation) started out as a mobile pizza company in 2021. They began by popping up on Friday nights at the local cricket club in Whiston before moving on to cover a wide range of events, kneading their dough at everything from artisan street food markets and outdoor cinema screenings to Tramlines and the Arctic Monkeys homecoming gigs in Hillsborough Park.
“They were both huge steps up, and we realised what we could do from a mobile point of view,” says Adam of the latter two occasions. “But the end goal was always a restaurant to go alongside it, so when this opportunity came up earlier in the year, it was a no-brainer.”
Opening in July, B’Reyt Dough quickly started putting their stamp on the local street food scene, turning heads with Yorkshire-influenced specials such as ‘The King of the North’ – a gooey four-cheese pizza topped with Sheffield’s famous spicy sauce, Henderson’s Relish. You’ll find plenty more nods to local culture when visiting the venue, ranging from the artwork adorning the space to specially crafted cocktails on the menu such as ‘The Reyton’.
“It’s been a good couple of months,” adds Luke. “We now want to make sure people know that we’re open during the week too, not just over the weekend and at Peddler events, so we’ve started doing live music events on the last Thursday of every month and offering a Wednesday deal where you can get a pizza and a drink for £10. We’ve also started a bottomless brunch offer, where you can get 90 minutes of unlimited pizza, drinks, a side or dessert and live music from local act LA Fox.”
These two old pals from Rotherham have plenty of tricks up their sleeve to create a vibrant hangout spot in the heart of Kelham’s foodie paradise, but one thing’s for sure: when it comes to the crux (crust?) of the business, Adam tells us they won’t be straying too far from their original inspiration discovered on the streets of Napoli.
“The main menu is pretty much keeping to the basics: classic wood-fired pizza and getting that slightly crispy, airy, puffed-up crust right. Everything’s made fresh and we’re looking to make the perfect Neapolitan-style pizza with each order.”
It’ll b’reyt – just book!
