Food has always been a lifelong passion. I’ve always loved the process of making something from scratch and sharing it with people — but like many, I followed a more conventional route into a stable career. Teaching was rewarding, but food was always there in the background, waiting for the right time.

That moment came during a trip to Naples. Tasting true Neapolitan pizza for the first time, I realised we’d landed on something special — something we needed to bring home and do properly. Back in the UK, it became clear how few places captured that same balance of simplicity, flavour, and tradition. So we went back to Naples, attended classes in one of the city’s oldest pizzerias, and ate our way through as many others as we could find — from famous restaurants to tiny backstreet spots, street traders, and even pizza fritter stalls — to learn as much as we could about what makes great pizza truly great.

When we returned, we found an old van, rebuilt it from the ground up, and named it Vinne — our pizzeria on wheels. From our very first event, we knew this was more than just a business. It was a way to share that same spark that inspired us in Naples — through good food, genuine service, and a commitment to doing things properly.