A new New York-style pizza and pasta bar has opened at Bonnie & Wild’s Scottish Marketplace.
Flùr, which takes its name from the Gaelic word for flour, is the latest kitchen to join the Edinburgh food hall and will serve 18-inch pizzas, individual slices and a small menu of freshly made pasta dishes.
The new concept has been created by Ivan Stein, co-founder of The Gannet, and takes inspiration from the pizzerias of New York, from Queens and Brooklyn to New Jersey and Manhattan. Stein also worked with global pizza consultant and author Anthony Falco on the development of the dough recipe and flavour combinations.
Ivan Stein said, “Flùr is absolutely inspired by the amazing New York pizzas, but I’ve sourced the ingredients from local suppliers, including Scottish-milled flour, so we can really showcase the best of what our country has to offer, which of course fits perfectly with the wider vision at Bonnie & Wild.”
He added:, “After visiting New York and sampling its amazing food scene, among the best in the world, I wanted to bring a flavour of that back to Scotland, and opening Flùr at Bonnie & Wild seemed the perfect way to do it, and it’s been fantastic to have the legendary pizza expert Falco with me on that journey!”
Anthony Falco said, “Unlike most of my clients, Ivan had his own sourdough culture that he’s been feeding with Scottish rye. That, along with our flour blend, a biga, and 48-hour proof, resulted in some of the best pizza I’ve ever made.”
He added: “I hadn’t made any pizza in Scotland before but the first thing I did when I arrived in Edinburgh was test the water. I think Edinburgh’s tap water is probably some of the best on the entire planet. Water won’t automatically make your pizza great but it’s a huge factor.”
He said, “When I started as a pizza consultant 9 years ago, everyone was really into wood-fired, Neapolitan, and Neapolitan-ish pizza. I’ve noticed that now in the UK and many other parts of the world, people are really looking to New York for the larger format crispy pizzas and also looking to the new wave of New York pizzerias that focus on fermentation and high quality ingredients.”
Ryan Barrie, Managing Director at Bonnie & Wild, said, “I’m so excited by Flùr, and I think it’s going to be massive. I love the branding, the vision and most of all the food they’re producing. I think visitors to Bonnie & Wild are going to be blown away by the amazing pizza and pasta from Flùr, and it’s another amazing addition to our Scottish Marketplace from another brilliant chef at the top of their game.”
Picture credit: Bonnie & Wild
