With Nick Nairn
Who knew that one of Scotland’s finest pizzas was right under your nose here on Aberdeen’s Back Wynd. The eclectic pizzeria is situated on the ground floor of Nick’s former Cook School.
The oil and gas down downturn has provided unexpected dividends with Nick forced to re-purpose his former Cook School, resulting in one of the most exciting dining spaces in Aberdeen.
Nairn has created an informal, warm and welcoming space that is clearly the result of an independent operator with not a trace of the corporate blandness of the average chain restaurant.
Everything benefits from Nick’s personal touch – not only has he been found clearing tables before now, he even sanded down and polished some of the vintage furniture.
The pizza itself is (as you’d expect) simply stellar.
Nairn has eschewed the current trend for the thick crusted, soggy middle Napoli style pizza. He and Pizza Chef Paul spent a year developing a thin, crispy Roma style base which is so crispy it can be eaten by hand (no soggy toppings sliding off here). Pizza has become an obsession for both Chefs with a trip to Rome planned in the summer.
The toppings feature the finest ingredients available, Scottish venison salami, flour from Shipton Mill, Calabrian n’duja, home made pesto and a tomato sauce which is slowly simmered for 6 hours, being some of the highlights.
Nick is immensely proud of what his talented and hardworking team have created. The service is friendly and knowledgeable, the menu is short and to the point as is the wine list, with each bottle personally selected by Nick. Having listened to customer feedback, the pizzeria is now open 7 days a week 12 noon – 10pm.
Nick is onsite every week to ensure that the pizzeria continues to deliver at the highest level. However the proof is in the eating, get yourself along to Back Wynd to enjoy a slice of perfection.
Open 7 days, 12 noon – 10pm
15 Back Wynd, just off Union St
Tel: 01224 644909
Facebook: @nicknairnpizzabar
