Forest Retreat kindly let me loose on their amazing pizza oven at weekends and inventing new menu items is always encouraged.
Last week we took the opportunity to try our hand at making some items for the pizza menu; a calzone and some stuffed dough-balls.
It was a great team effort and calzone is now regularly on the specials board.
Other successes in the R&D department at Forest Retreat include a tomatoless-pizza made with green pesto for St Patrick’s Day and a kebab made with home-made flat breads and Luang Namtha spicy sausage, humus and salad.
