Sun. Apr 21st, 2024

New menu and head chef at B Block in Keynsham

New menu and head chef at B Block in Keynsham
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New menu and head chef at B Block in Keynsham


Keynsham’s award-winning pizza restaurant and cafe, B Block, has announced a brand new pizza menu, crafted by new Head Chef Jake Proctor.

Joining B Block from Bertha’s Pizza, Jake brings with him new ideas inspired by simple ingredients with fine dining concepts.

Known for its wood-fired Neapolitan-style pizzas, the new menu at B Block combines traditional and Middle Eastern flavours, while still using the freshest ingredients that are sustainably sourced from local suppliers.

New pizza offerings include a sausage-based pizza, the pork mince seasoned in-house and shaped into balls before topping pizzas with these, garlic slices, garlic oil and Parmesan crisps. Try a traditional Neapolitan classic with anchovies, olives and capers on a crispy wood-fired base, or enjoy the Harissa Lamb Pizza, the tomato base replaced with one featuring roasted red peppers, tomatoes and red onions. There is also a vegetarian option for this pizza, replacing the lamb with aubergine dumplings.

In addition, B Block will be trialling a courgette pizza with soy sauce and paprika marinade, which has impressed in taste tests so far. At the heart of this menu you’ll find both tradition and experimentation – and you’ll find weekly and fortnightly specials on the menu to keep testing the boundaries of this favourite Italian dish.

Jake tried his first wood-fired pizza on holiday in Italy, and first started cooking while studying at university. After five years as a chef in Sheffield he moved to Bristol for the head chef role at Bertha’s Pizza. Having once eaten sixteen pizzas in ten days while holidaying in Italy, it’s clear his passion for pizza is more of an obsession!

Jake says, “B Block has a loyal following for its pizzas, made in a brilliant wood fired oven. I’m excited to be joining Adrian Kirikmaa and the team to continue building its reputation for producing the best pizzas this side of Napoli, plus bring some new flavours and combinations for customers to try. I love the ethos of B Block being about bringing the community together with food, so the menu is designed for every generation to enjoy.”

Jake will continue B Block’s traditional Italian style of cooking, using two magic ingredients: time and heat. B Block’s oven is set hotter than some other pizza restaurants, just like in Italy, and by giving the dough longer to ferment, it relaxes it more and make it easier to digest.

Check out Jake’s new menu on the B Block website


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