Double Zero restaurant and bar based at the recently restored Jennings building in Porthcawl, is open for business after a £150,000 investment supported by Barclays. The contemporary stone baked pizza restaurant has created 13 new jobs and expects to take on another 3 within the next 3 months.
The idea for Double Zero Pizza started with father and son, Edward and Will Kinder back in 2015. For the last 5 years Will has worked in the restaurant sector in London where his passion to run a business back in his hometown of Porthcawl really grew.
Double Zero Pizza has an iconic seafront location with expansive views of the Bristol Channel providing a unique dining experience on every visit.
Will Kinder 27, co-owner of Double Zero Pizza said “We use the finest Italian ingredients for our pizzas combined with local Welsh produce to supply Welsh cider, Welsh beer from the local Glamorgan brewery, Gower brownies and Joe’s ice cream for dessert. We even derived our name 00 from the finest Italian grade flour we use to produce our perfectly crisp 20”pizza bases.”
Joanna Stark, Barclays Business Manager, said:
“As champions of local business, it is essential that we support local businesses such as Double Zero Pizza. By really understanding the business and issues they have faced, Barclays has been able to support Will throughout the development. They used a local designer Jonathan Tomlin-Reeves who has created a beautiful dining experience within a fantastic setting. Will is passionate about the product and delivering a fantastic service every time. He even spent 10 days working in a pizzeria in Italy to learn the tricks of the trade and bring back some authentic Italian recipes.”
Will Kinder continues:
“Running a business is tough with no rest bite and being tied to the business 24 hours a day but the rewards far outweigh the downsides even after working long hours. The joy of seeing my efforts or simply a big smile from one of our customers makes it all worthwhile. I’m passionate about the business and just can’t wait to come to work every morning. Sitting at the bar with my Dad on opening night was something special, after all the hard work. Early signs after a month are very positive and we already have plans to open another restaurant within the next 18 months. Only this week I have been visiting “tuk tuk” dealers to add a unique delivery service option to the restaurant, which we hope to launch within the next 6 weeks.”
For further details, visit www.doublezeropizza.co.uk