Milton Abbey School – Chefs Go Mad for our Wild Garlic!
26 May 2017
Head chefs from Franco Manca, the sourdough pizza restaurant chain with 34 pizzeria in London and southern England, descended en masse to Milton Abbey School on Wednesday 26th April, lured by tales of our delicious wild garlic.
A total of 48 head chefs journeyed down on a bus from London to forage for the wild garlic which they took back to their respective pizzeria to adorn their award winning sourdough pizzas with a seasonal twist. A total of 460kg was collected in total.
The first Franco Manca store was opened in Brixton Market in 2008 by founder and entrepreneur Giuseppe Mascoli. Franco Manca is built on the belief that to be truly enjoyed, food needs to be made with authentic, delicious ingredients. These are both organic and locally sourced where possible.
Milton Abbey School is set in a glorious Capability Brown landscape in the heart of Dorset; pupils looking for a vocational focus in the sixth form alongside, or instead of A levels, can opt to study courses such as hospitality, countryside management and enterprise and entrepreneurship – a natural fit for Franco Manca’s ethos on many levels.
Giuseppe Mascoli said, “For our new specials we are working with seasonal ingredients featuring spring and summer offerings, last week 48 of our pizzaioli descended upon Dorset to handpick 460kg of wild garlic. Thank you to Milton Abbey School for allowing Naples to invade Dorset!”
The wild garlic will be made in to a wild garlic pesto and some lucky Milton Abbey pupils have been invited to sample this and more at the opening of Franco Manca’s new restaurant in Bournemouth when it opens on 10th May.
In addition, Milton Abbey School is looking forward to welcoming Giuseppe Mascoli to Milton Abbey In November when he will meet our hospitality and enterprise and entrepreneurship pupils. He will also give a talk to all pupils about his inspirational business journey from economics lecturer at the London School of Economics to being the founder of Franca Manca. Giuseppe is sure to be inspirational, he was described as ‘sparking a food revolution in South London’ when his first store took off in Brixton Market in 2008.