Two weeks ago, The Piadina Project came to the KERB office and dished up a rolling belt of hot cheesy folds…

If you think ‘piadina’ is just a flat bread with cheese in, halt; Jack stuffs them as intricately as he embellishes his arms. ‘Romagna-Lincolnshire fusion’, kerbundling up flavours that stem from his roots and sourcing them like crazy: piadinas shipped from the Riccione hills, potatoes foraged from Grandma’s garden, Lincolnshire sausage patties from the farm, Cobble Lane Cured lomo, bresaola & pancetta, Neal’s Yard cheddar, burrata and stracchino soft cheese from South West Italy, homemade pesto and mushroom glaze, fresh rocket and some chilli oil.

We loved them so much Jack’s debuting with us at the #KERBontheQuay relaunch this Wednesday. So, pile in his piadinas, and, DON’T MISS THE SIDES! Cheesy croquettes in paprika panko breadcrumbs with fresh chillies and pesto mayonnaise.

Jack will be celebrating The Piadina Project’s first birthday this Saturday at Well Street Market. We’ve heard he’ll be stuffing Bread Ahead donuts with saffron + fresh ricotta cream…