March 7, 2026

All Things Cheltenham with guest Rachael from CasaGees Pizza – Cheltenham Community News & Events

All Things Cheltenham with guest Rachael from CasaGees Pizza – Cheltenham Community News & Events

Got something to share? Send it in Cheltenham is buzzing, and not just at the racecourse. We kick off with an International Women’s Day salute and dive straight into Festival week: early pub breakfasts, live music, and a smart free parking window at Town Centre East to keep the high street moving while the stands fill up. Safety is front and centre with extra patrols, Ask for Angela, and a supervised Youth Café offering wifi, charging, and support. Around town, The Tavern reopens, the Golf Ro...

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Got something to share? Send it in

Cheltenham is buzzing, and not just at the racecourse. We kick off with an International Women’s Day salute and dive straight into Festival week: early pub breakfasts, live music, and a smart free parking window at Town Centre East to keep the high street moving while the stands fill up. Safety is front and centre with extra patrols, Ask for Angela, and a supervised Youth Café offering wifi, charging, and support. Around town, The Tavern reopens, the Golf Rooms bring Trackman tech to the Brewery Quarter, and a major housing scheme at North Place promises new homes and local jobs. There’s complexity too: BrewDog’s closure lands hard, Cavendish House is boarded up, and yet a new Tesco Express prepares to open on the Promenade.

Our guest segment goes deep with Rachel from Casagee’s Pizza, a home kitchen venture that began during lockdown and now serves about 130 pizzas each weekend, plus weddings and corporate events from a mobile trailer. Rachel shares the real numbers and the practical choices: delivery radius discipline, menu expansion, loyalty perks, and why Fridays are sacred for regulars. We unpack the brand journey from Papa G’s to Casa G’s, the commitment to authentic Neapolitan style, and a standout story about a customer who drove from Cambridge and slept in their car for a slice. The heart of the chat is their licence programme, Business in a Pizza Box: a lean alternative to franchising that bundles software, ordering, delivery tools, mentoring, and marketing guidance, while letting founders choose their own name, menu, and pricing.

We round out with community voices and what’s on: En Plein Air art competition in Montpellier Gardens, a family-friendly Walk for Cobalt through Regency landmarks, open mics, gigs, theatre, and fresh shows across local galleries. There’s also a simple ask from the British Heart Foundation shop for clothing donations, with a free collection line to make it easy. Want to get involved? Share your notice for the new Community Notice Board or send thoughts for Have Your Say. If you enjoy staying close to what matters in Cheltenham—small business wins, safer nights, and the makers who keep our town lively—follow the show, leave a review, and tell a friend who loves local stories.

The Golf Rooms

En Plein Air Art Competition 2026

Walk for Colbart 2026

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Submit your local events, community notices, or news tips free of charge via the website.

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00:00 - International Women’s Day Shout-Out

00:57 - Cheltenham Local News

14:08 - Cheltenham Community Noticeboard

19:21 - Guest Rachael from Casagees Pizzas

50:37 - Clip from next week Guest Helen from Nutrition Centre

52:25 - New Segment for Podcast called Have Your Say

53:46 - Cheltenham Events

WEBVTT

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Hello, I'm Reg, your host, and welcome to All Things Cheltenham, the community podcast.

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Today is the 8th of March 2026.

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Now, before we get into today's episode, I just want to take a moment to recognise that today is International Women's Day.

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So a big shout out to all the incredible women here in Cheltenham, whether you're running a local business, volunteering in the community, supporting charities, working hard behind the scenes, or simply making our town a better place every day.

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Cheltenham has so many inspiring women doing amazing things across the town, and today is a great chance to say thank you and celebrate the impact you have on our community.

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And of course, all the mothers who are amazing as well.

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So from All Things Cheltenham Podcast, happy International Women's Day to all the women of Cheltenham.

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And now let's get started.

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It's Cheltenham Local News.

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Now we have a lot of news around the Cheltenham Festival, which obviously is running this week.

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So hold fire.

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Pubs and restaurants across Cheltenham are preparing for one of the town's busiest weeks of the year as the Cheltenham Festival approaches.

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More than two hundred and twenty thousand visitors are expected at the race course between the 10th and the 13th of March, and many local venues are extending their opening hours to welcome race goers.

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Several pubs, including the Five Zells on Bath Road, the Harry Cook Freehouse in Montpellier, and Stanford Park How House, will be opening from 9 a.m.

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during race week to serve breakfast and drinks for those heading to the races.

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Many venues are also planning live music and late openings in the evenings as the town continues the festival atmosphere after racing finishes.

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Meanwhile, Smoky Joe's on Bennington Street will be taking part in Cheltenham Boroughs Council's Youth CAF initiative, providing a safe supervised space for young people during festival week.

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Local businesses say the festival brings a huge buzz to the town each year and it is an important opportunity to showcase Cheltenham pubs, food and hospitality to visitors from across the UK and Ireland.

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Now parking at the Town Centre East Council Car Park will be free from 12pm until 8 pm from Tuesday the 10th to Friday the 13th of March during Cheltenham Festival.

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Now the initiative called Pop to Cheltenham has been set up by the Council in partnership with Cheltenham Bid and Cheltenham Chamber of Commerce.

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The aim is simple to encourage local residents to visit the town centre and support shops and businesses while the racing is on.

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Although the race course is incredibly busy during the festival, parts of the town centre can actually be much quieter outside of peak arrival and departure times.

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So shops, cafes and services remain open as normal, and businesses are keen to remind residents that the town is still very much theirs.

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Councillor Peter Dreffries, the deputy leader and cabinet member for Finance and Assets, said the festival brings great energy to Cheltenham, but some town centre retailers experience quieter spells during race days.

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He said the free parking offer is about making it easier for residents to enjoy everything Cheltenham has to offer while supporting the businesses that are here all year round.

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Several businesses are encouraging locals to take advantage of the quieter atmosphere.

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At John Lewis in Cheltenham, shoppers are being invited to enjoy a more relaxed, personalised experience and browse the new spring summer collections during the quieter hours.

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Stephen Murray, president of the Cheltenham Chamber of Commerce, said it is important to remind residents that the town's independent shops and services remain open throughout the festival and visiting during quieter times can make a real difference.

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Francesco Imman, Chief Executive Cheltenham bid, added that offering free parking is a small but meaningful way of supporting local businesses during race week.

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Now it is important to note the free parking applies only and only to the town centre East Council Run car park.

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It does not apply to other council car parks, privately run car parks such as NCP sites, the Brewery Quarter, Stanford Lido, City Park, John Lewis or on street parking.

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Cheltenham Borough Councils, Gloucestershire Police and local partners are stepping up safety measures across the town.

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Extra patrols and compliance checks will take place at bars, clubs and other licensed venues to help tackle antisocial behaviour, harassment and violence against women and girls during busy race week.

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A new safeguarding measure is also in place for young people.

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The No Child Left Behind Youth Cafe on Bennington Street will provide a supervised space for under 18s who may feel vulnerable or overwhelmed during the festival.

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The cafe offers free Wi-Fi, phone charging, trained staff support, and vouchers for refreshments.

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Meanwhile, the Ask for Angela safety scheme continues to be promoted across Cheltenham venues, allowing anyone who feels unsafe to discreetly ask staff for help.

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A recent operation showed 100% compliance, meaning venues understood how to respond and support customers.

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Police say there will be a visible presence across the town throughout the week, with officers carrying out patrols and working with partners to make sure everyone can enjoy the festival safely.

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Now a popular Cheltenham pub is reopening just in time for Cheltenham Festival Week.

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Some good news the tavern in town centre will welcome customers again from Friday the 6th of March under new ownerships from Jay Raheem of JM Socials, alongside Chef Thomas and Catherine Law.

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The new team say they want to keep the pub's well-known community atmosphere while strengthening its food and drink offering with a focus on local sourced ingredients and classic gastro pub dishes.

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The tavern closed earlier this year after just 12 months under previous owners, but regulars can now expect to return ahead of one of Cheltenham's busiest weeks of the year.

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So that's it for the festival news.

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So I said that was a bit, didn't I?

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And of course, with the festival, please do bet sensibly, and good luck to all the punters, and of course, good luck to all the jockeys, and hopefully all the horses are safe as well.

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Okay, let's move on to other news in Cheltenham.

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And we've got a big one here.

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We have a brand new immersive golf experience that has arrived at the brewery quarter this week.

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The golf rooms at Cineworld low start that again.

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The golf rooms at CineWorld located within the former VIP area of Cineworld Cheltenham.

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The venue blends cutting-edge simulator technology with a relaxed sports lounge environment, offering visitors the chance to play some of the world's most iconic courses without leaving Cheltenham.

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From beginner to winner, Trackman Technology enables family fun activity right through to tour-level training and tournaments.

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Experience global live play at the golf rooms, with players competing in real time with others across the international network.

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Beyond the simulator, guests can enjoy the venue's sports lounge and licensed bar, making it just as appealing for those looking to catch up with friends, watch live sports, or simply soak up the atmosphere.

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The golf rooms have been designed as an inclusive social space as much as performance venue, welcoming complete beginners and seasoned players alike.

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Scott Margret's general manager of the golf rooms at CineWorld said the launch is about opening the doors and letting people experience what we're building here.

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Whether you're coming to compete, practice, learn, or just enjoy the space with friends.

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We want it to feel welcoming and accessible.

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Golf can sometimes feel intimidating, and this is about showing that it doesn't have to be.

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Helen Baker, general manager of CineWorld, added the golf rooms at CineWorld makes a major first for us.

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The partnership introduces an entirely new entertainment concept to CineWorld, blending immersive golf technology with the big screen experience in a way our guests have never seen before.

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It's about creating more ways to spend your time with us, from watching the latest releases to playing around in the same destination.

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It's all part of delivering a superior entertainment experience for our customers.

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Now, Nikki, director of Martin Commercial Properties, managing agents of the Brewery Quarter, commented the Golf Rooms is a welcome addition to the destination.

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It strengthens our leisure and entertainment offers and brings something genuinely different to Cheltenham.

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Now I have a link to the Golf Rooms website and regarding links for any certain scenes on the podcast will be in the description below.

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Now we gained one pub, but I'm afraid we've lost another, which is the brewdog bar in the brewery here in Cheltenham, is set to close or may already be closed after the Kraft Beer Company announced a major shutdown of pubs across the UK.

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The Scottish Brewery has been sold in a 33 million rescue deal to US-based Tilray brands as part of the deal.

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38 brew bars will close immediately, including the Cheltenham venue, while just 11 sites across the UK and Ireland will remain open.

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The closure will lead to hundreds of job losses nationwide as the company restructures after several years of financial pressure affecting the hospitality industry.

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Tillray says it now plans to focus on Brewdog's core beer business and the smaller number of pubs it will continue to operate.

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Now there's a major housing development in Cheltenham is also creating the new local job opportunities as construction gets underway.

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The£50 million R Car Cork project by Waynesmere Homes will deliver 147 new homes on the former North Place car park site in the town centre.

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Cheltenham Borough Council says the development is already bringing benefits to the local community, with construction roles being filled by workers from Cheltenham and nearby areas through local recruitment agencies, ITS Construction.

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The council says the project is part of a wider social value commitment aiming to support local employment, develop skills, and strengthen the town's economy while delivering much needed housing.

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Work on the development is continuing with further training and job opportunities expected as the project processes.

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Now a Cheltenham handweaver has received national recognition after winning a business award from retail entrepreneur Theo Papasis.

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Eve Crawshaw, owner of Eva Designs, was named a winner of the Small Business Sunday Award, an initiative run by former Dragon's Den Star to support small businesses across the UK.

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Eva creates handwoven fabrics on a table loom using British wool and left only leftover yarns that might otherwise go to landfill.

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Her unique fabrics are turned into products such as scarves, cushions and purses, which are all sold online and at craft fairs.

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The award saw her invited to a winner's event in Birmingham and a business shared with Theo Fapafus, hundreds of thousands of social media followers giving the Cheltenham maker a valuable boost.

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Now, Cheltenham Borough Council has cleared a number of tents and rubbish from the promenade near Cavendish House.

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Several people have been living in tents outside the building for a number of weeks, prompting concerns from nearby retailers about antisocial behaviour and impact on trade.

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Cheltenham Borough Council confirmed it a take and enforcement action to remove the encampment.

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The council said the timing just ahead of Cheltenham Festival week was coincidental and explained the action like this can take time because of legal procedures have to be followed.

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Local traders have also said they hope the empty Cavendish House building will soon be brought back into use, as football on the promenade has dropped since the former House of Frasier closed two years ago.

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And of course they closed the market inside very recently as well.

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Now there's some latest updates that had happened since I took that information.

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Photos shared on social media on Thursday appeared to show workers boarding up the entrances areas of Cavendish House, which some believe will be an attempt to stop people sleeping back into the doorways.

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Now I've heard that virtually the entire front of Cavendish House has now been boarded up.

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I don't know, I've not seen it.

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So if you have seen it, um do get in touch, let me know.

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Now Cheltenham Town Centre is to welcome another Tesco's Express store, ironically, on the promenade.

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The new convenience store will be open at 106 Promenade in a grade two listed building that previously housed Little Dobbies and before that the clothing retailer gap.

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Builders working on the site say the store is expected to open in about three weeks' time.

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They also confirmed it'll be ready in time for this year's Cheltenham Festival.

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Only minor changes have been approved to the shopfront, keeping the building's existing appearance and recessed entrance as it sits within Cheltenham Central Conservation Area.

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When it opens, it becomes the third Tesco Express in the town centre, joining stores at the Strand and the Brewery Quarter.

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Now before we move on, I just want to I'm introducing a small change, just a small change on the next section actually, which I used to be known as community notifications and information.

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I didn't have a real title for it.

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Well now I have got one and it's going to be known as the Cheltenham Community Notice Board.

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Now the idea is very simple, just like the notice boards you see in local shops, libraries, or community centres, it's a place where people across Cheltenham can share announcements with the wider community.

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So if you're part of a local club, charity, community group, or organization, and you have something you'd like people to know about, perhaps you're looking for volunteers, prompting a fundraising appeal, or sharing an important community message, you can send it in and I will include it here on the podcast.

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The goal is to give Chottenham's community groups and organisations another way to reach local people and help spread the word.

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So if you have a notice you'd like to be including Chottenham Notice Chottenham Community Notice Board, just get in touch with me by using the fan mail link on the description or through the website on my social media channels.

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And of course, I'll continue sharing these community notices right here each week on the podcast.

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Right, it's time for the Cheltenham Community Notice Board.

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Gotta have a drink first.

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Now, if you enjoy art, here's something a little different happening in Cheltenham this summer.

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Registration is now open for the and I apologise it's French, I'm in trouble, M Plen Air Art Competition 2026, taking place in Montpellier Gardens on Saturday the 6th of June from 10 till 5.

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Now the event's open to traditional 2D artists of all abilities.

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The idea is very simple.

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Artists create their work outside outdoors on the day, inspired by the surroundings in and around Montpellier Gardens.

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Finished pieces will be then displayed on easels for judging, and there will also be an opportunity for the public to view and buy the artwork.

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There are several prizes including£250 for the overall winner, as well as awards for art abstract landscapes, drawing and illustrations, urban artwork, and a youth prize for the under 18s.

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Now, if you're an artist and you'd like to take part, I will have the link in the description and you'll be able to see how it's pronounced as well.

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Now, if you're having a bit of a clear out at home, I've got something here that might be a way of you sorting that clear out.

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The British Heart Foundation shop in Cheltenham is currently running very low on donated clothing and accessories, and it's asking for the community for support.

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There's a sign outside the shop that says they are desperately in need for clothing and accessories, and donations are beginning to run out.

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The items are vital in the charity shop, helping to raise funds for life-saving heart and circular entry research.

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If you have good quality clothes, shoes, bags, or accessories you no longer need, the team would really appreciate your donation.

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Now, if you're if getting into town is difficult, they are also offering a free home collection service and you can arrange this by calling 01242-285910.

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So if you want to give them a call to pick up your um offers, your donations, that's 01242-285910.

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So if you are planning a spring clear out, please consider donating your unwanted clothing to the British Art Foundation shop here in Cheltenham, helping a great cause and potentially saving lives.

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Now, the Art Union Cheltenham is temporary closing during race week.

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The just a quick update for anyone planning to visit the Art Union Cheltenham.

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The gallery will be closed for a short break during Cheltenham Festival race week from the 8th on March on Sunday until Thursday, the 13th of March.

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They'll reopen again on Saturday, the 14th of March, as normal.

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The team said they are taking a well-earned break after a busy period since Christmas and using the time to recharge and work on ideas to improve the business and the website for 2026.

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So if you're planning a visit, just keep these dates in mind.

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They will not be there.

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And from the team at the Art Union Cheltenham, they say thank you to everyone for their continued support.

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Now, talking about shops, the Cheltenham Animal Shelter has announced that their Winchcombe Street Charity shop will be closed on Monday, the 9th of March for refurbishment.

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It's only a one-day closure.

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The closure is to allow the team to refresh the shop floor and make improvements to the space, helping create an even better place for visitors to browse and find some great pre-loved treasures.

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The good news is the shop will reopen as normal on Tuesday, the 10th of March, and the team say they're looking forward to welcoming everybody back to see the updated store.

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Cheltenham Animal Shuttle would also like to thank everyone for their patience and continued support, which helps them carry out their vital work caring for animals in the community.

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Right, it's now time to welcome our guest of this week.

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Hello and welcome, Rachel, to all things Cheltenham.

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Thank you for joining us.

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So, would you like to explain to the listeners a little bit more about Casa G's Pizza?

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That would be much appreciated.

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Sure.

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Um, this is something that we started six years ago in COVID when a lockdown happened.

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Now, at the time, and we still do, we were running a software business, and literally overnight our clients said, Whoa, let's put a break on all the money we're spending, and we literally lost 75% of our money literally overnight.

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So we needed to come up with something to create um some more money for that shortfall.

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And fortunately, it was just a literal conversation among me and my um now husband, but then partner were lying in bed and he said, You know what, the places that are really going to do well are are restaurants that can pivot to takeaways and that sort of thing.

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And I said, Oh, like pizza.

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Now, my partner's been making pizza husband.

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I must remember to call him my husband.

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We've been married two years together for 20, but he's my husband.

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Um I said, Well, like pizza, because he's been making it for years and years, and friends were always saying you should sell these, and we just people didn't say no, don't be dead.

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And then he said, Well, yeah, I guess so.

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And then I said, Well, let's do it then.

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And within three weeks, we uh set up because obviously we are a software company, so we were able to set up all the um website delivery and ordering system.

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And um we launched within three weeks.

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Um we didn't really expect much.

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We thought uh we'll keep going for a couple of weeks, months, maybe.

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Um I think we sold probably about 20 to 30 pizzas that first weekend, maybe 40.

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I do need to go and check the figures actually.

00:21:09.759 --> 00:21:12.000
And we were a bit blown away, it's like, oh blind me.

00:21:12.240 --> 00:21:18.240
And then it just grew and grew and then lockdown stopped, and we didn't because we really, really loved doing it.

00:21:18.720 --> 00:21:23.920
Um and it's grown to the extent now where we have um five part-time staff working for us.

00:21:24.079 --> 00:21:28.880
So and this is I should say, I should point out that this is from our home kitchen, and that's the beauty of it.

00:21:28.960 --> 00:21:32.160
It's from our home kitchen, so the the overheads are very, very low.

00:21:32.319 --> 00:21:34.960
Um, and it and it's great to be able to work from home.

00:21:35.440 --> 00:21:37.200
That's a m absolutely phenomenal.

00:21:37.359 --> 00:21:41.440
Now you say you you you that first weekend or whatever, you did about 40.

00:21:41.519 --> 00:21:43.200
How many pizzas are you doing now?

00:21:43.519 --> 00:21:45.200
Uh about 130.

00:21:45.519 --> 00:21:47.119
Is that at the weekend or per day?

00:21:47.359 --> 00:21:47.920
That's the weekend.

00:21:48.079 --> 00:21:49.119
No, that's the weekend.

00:21:49.359 --> 00:21:57.279
So we we are open on a Friday, but we don't actually advertise it much because it's like our it's like our um evening where we like get everything prepared.

00:21:57.359 --> 00:22:02.960
But as we are there, if all just come in, we are We just it's on the website, people can order, and I can go off and deliver.

00:22:03.039 --> 00:22:05.519
So that's very low key on the Thursday night.

00:22:05.599 --> 00:22:14.799
Um so we probably spent sell about 10 to 20 and then 70-ish on a um Friday and then 50-60 on a Saturday.

00:22:14.880 --> 00:22:16.640
So Friday is our busiest night.

00:22:16.799 --> 00:22:21.920
Um then we also we've expanded even further, we've got a trailer that we take out to events for weddings and things.

00:22:22.079 --> 00:22:23.599
So brilliant.

00:22:23.839 --> 00:22:26.799
That's for events for corporate stuff as well.

00:22:26.880 --> 00:22:32.400
So we might do one of those in the week, or we might close down on a Saturday and do a big wedding somewhere.

00:22:33.039 --> 00:22:35.200
Yeah, I want to say, because you can't be in two places at once.

00:22:35.680 --> 00:22:36.160
No, absolutely.

00:22:36.240 --> 00:22:41.200
And we we don't want to annoy our regular people, so we would never have a Friday and Saturday off together.

00:22:41.279 --> 00:22:43.680
We'd always Fridays we never ever do an event.

00:22:43.759 --> 00:22:46.640
We always keep open because that's our busiest uh time.

00:22:46.799 --> 00:22:55.359
But Saturdays, yeah, we um we try not to do more than one a month, to be fair, because it's it's a bit annoying for people if you're never open when they're expecting you to be open.

00:22:55.440 --> 00:22:56.000
So yeah.

00:22:56.240 --> 00:23:01.359
Yeah, that's the that's supposed to be something like that from home, and you you've become regular in your local area.

00:23:01.519 --> 00:23:01.599
Yeah.

00:23:01.839 --> 00:23:05.200
You start miss missing days too often, they're like, oh, forget it and go elsewhere.

00:23:05.279 --> 00:23:07.039
And once you've lost them, you've lost them.

00:23:07.279 --> 00:23:07.440
You know.

00:23:08.160 --> 00:23:14.000
But then we still go away on holiday, but we let people know we like the ship for two weeks and we we give them ample more warning.

00:23:14.079 --> 00:23:14.400
So yeah.

00:23:14.720 --> 00:23:16.799
Yeah, well, I mean, people expect you to be on holiday.

00:23:16.880 --> 00:23:18.880
I mean, that that would be a bit harsh, you know.

00:23:19.119 --> 00:23:21.839
I mean, you know how dare you go on holiday?

00:23:21.920 --> 00:23:23.039
You're supposed to even buiz.

00:23:23.359 --> 00:23:23.759
Absolutely.

00:23:24.240 --> 00:23:26.640
Um we literally have people that order every every week.

00:23:26.720 --> 00:23:34.480
I mean, I I've got somebody who has ordered pizza 167 times, I believe.

00:23:34.880 --> 00:23:37.279
I think they deserve they deserve a free one by now, don't they?

00:23:37.759 --> 00:23:38.880
No, they're they they do.

00:23:38.960 --> 00:23:44.960
Um we have a loyalty scheme as well, so every time a company has seven orders, they then go get the next one at 50% off.

00:23:45.039 --> 00:23:48.079
So it's uh there's lots and lots of little um They've got the bowest then.

00:23:48.480 --> 00:23:48.799
Absolutely.

00:23:48.880 --> 00:23:50.559
There's all sorts of loyalty things that we do for them.

00:23:50.640 --> 00:23:54.960
We give them free this, that, and the other is they're a member of our 50% club, we call them.

00:23:55.440 --> 00:24:00.000
So I'm guessing, and I may be completely wrong here, is your husband by the chat Italian?

00:24:00.400 --> 00:24:03.119
No, no, this is the bizarre thing.

00:24:03.839 --> 00:24:04.480
No, not at all.

00:24:04.559 --> 00:24:08.480
I mean, we are we pride ourselves on being authentically Italian.

00:24:08.720 --> 00:24:19.359
You won't see any pineapple, the Neapolitan style, but he did grow up in Malta, so he was like growing up with a you know, which isn't very far away from Italy, but he's that kind of bread and that kind of cooking.

00:24:19.440 --> 00:24:22.960
But no, he's not in the slightest bit Italian, he was actually born in Cheltenham.

00:24:23.440 --> 00:24:24.400
Oh, right, fair enough.

00:24:24.559 --> 00:24:25.920
Fair enough that he was brought up in Malta.

00:24:26.000 --> 00:24:28.720
So he was born in Malta for about six or seven years, that's all.

00:24:28.960 --> 00:24:36.000
Yeah, I can understand then, because I know my wife and I have been to Malta, and the food there is amazing, and the people are lovely, it's a lovely place.

00:24:36.160 --> 00:24:40.319
Um, so yeah, I can see where the uh where the the cookings come in then in that case.

00:24:40.640 --> 00:24:41.839
Absolutely, yeah.

00:24:42.160 --> 00:24:44.720
Uh so you've been going what for about four or five years now?

00:24:45.039 --> 00:24:48.480
Well no, brazali, six years now, nineteen twenty.

00:24:52.720 --> 00:24:53.920
I hope it's not nineteen twenty.

00:24:54.960 --> 00:24:56.640
I feel that old sometimes.

00:24:56.799 --> 00:25:00.400
No, yeah, 2020 we set up, and yeah, it's 2026.

00:25:00.640 --> 00:25:03.519
I think it was April the 23rd or something.

00:25:03.599 --> 00:25:08.319
So um, yeah, it's I can't believe the six years it's just gone by so quickly.

00:25:08.640 --> 00:25:09.680
That is amazing.

00:25:09.839 --> 00:25:23.519
And for people that have followed all things children since I started, even though I've had a break, if you remember, about three or four years ago when I started all things, I actually spoke to this lovely young lady when they first started with their pizzas.

00:25:23.599 --> 00:25:36.240
Um so it's lovely to have her back on and um know that she's expanded as much as she has because she was so enthusiastic when they started, and people were loving their pizzas, and and now she's grown to the size she has.

00:25:36.400 --> 00:25:46.400
And I also believe you've grown even more because you're now offering a franchise or a license or McDonald's or something you're doing, a way of people doing their own.

00:25:46.799 --> 00:25:55.920
Yeah, so because we realise that if we can do it, you know, we literally have no um restaurant background or you know, catering background um ourselves.

00:25:56.079 --> 00:25:58.880
So we can do it and we can make a healthy profit.

00:25:59.039 --> 00:26:05.039
Um, and when we're making about£4,000 profit a month, then if we can do it, then anybody could do it.

00:26:05.119 --> 00:26:06.559
They just need to be shown how to do it.

00:26:06.640 --> 00:26:11.200
So what we've done is set up a license model um called Business in a Pizza Box.

00:26:11.359 --> 00:26:14.960
We're basically showing people how to do it from your own home.

00:26:15.200 --> 00:26:20.880
So um literally show you how to set up, how to do the marketing, all the legal stuff that you need to do.

00:26:20.960 --> 00:26:26.720
And we give you all the software because obviously, as I said, we have a software, we still have a software business, we still do that in between.

00:26:26.880 --> 00:26:31.359
So we sh give people the website, the ordering system, and the delivery system within that.

00:26:31.440 --> 00:26:33.119
And that's really the license aspect of it.

00:26:33.200 --> 00:26:35.119
They just keep that um throughout.

00:26:35.200 --> 00:26:39.200
There's no other fees, was the initial fee, and that's my mentoring as well.

00:26:39.279 --> 00:26:41.119
We um have a phone call with people.

00:26:41.279 --> 00:26:47.440
We've got two licensees, very exciting, starting, should be opening in March, so that's next month.

00:26:47.599 --> 00:26:52.160
Uh, one in um Wrexham of all places and one in Evesham, which is not very far away.

00:26:52.640 --> 00:26:59.279
Um, so yeah, we just basically uh handheld them and basically we we give them information that we've made mistakes, you know.

00:26:59.440 --> 00:27:01.279
For instance, classic mistake.

00:27:01.519 --> 00:27:05.519
You might remember way, way um back when we first spoke, we were called Papa Gees.

00:27:06.079 --> 00:27:06.559
Yes.

00:27:06.880 --> 00:27:11.920
So uh great, except uh Papa John's weren't very happy about that.

00:27:12.160 --> 00:27:16.079
So I came knocking out our door and said, You can't you can't call yourself that if you want to trademark it.

00:27:16.160 --> 00:27:19.599
So we show people how to make sure that their name is authentic.

00:27:19.759 --> 00:27:23.200
And that's the difference between a license and a franchise franchisee.

00:27:23.440 --> 00:27:26.480
They can call themselves whatever, they can make whatever type of pizzas they want.

00:27:26.640 --> 00:27:31.680
We show people how to make Neapolitan if that's what they want to do, but we don't say that's what you must do.

00:27:31.759 --> 00:27:33.519
You can charge whatever you want for your pizzas.

00:27:33.680 --> 00:27:36.559
We take not a single penny whatsoever, so it's your own business.

00:27:36.720 --> 00:27:41.200
All we're doing basically is just helping you along the way and being a bit of a cheerleader for you.

00:27:41.279 --> 00:27:44.240
Um showing, you know, you can do this, this is what you need to do.

00:27:44.319 --> 00:27:45.920
Um, and I absolutely love it.

00:27:46.000 --> 00:27:46.880
I love mentoring.

00:27:46.960 --> 00:27:48.880
I never realised I'll get such a buzz of it.

00:27:48.960 --> 00:27:53.440
I come off the phone, I've got to call in about an hour, and I'm absolutely buzzing for the rest of the day.

00:27:53.599 --> 00:27:54.240
Don't know why.

00:27:54.960 --> 00:27:57.839
But I'm just bossy, I just like telling people what to do.

00:27:58.160 --> 00:28:09.839
Well, there's that option, but also I imagine it's like I don't know how many you you you've done already and how many have grown, but it must be an amazing feeling to sort of have a new licensee six months down the line.

00:28:10.319 --> 00:28:11.279
Yeah, it's very new.

00:28:11.359 --> 00:28:15.119
We literally launched um July last year.

00:28:15.440 --> 00:28:18.720
Um and I, as I said, I got I took somebody on in July now.

00:28:18.799 --> 00:28:23.119
He was supposed to be starting in October, but through illness and various bits and pieces, he's now starting in March.

00:28:23.279 --> 00:28:25.680
I took somebody on in December who's starting in March.

00:28:25.759 --> 00:28:35.279
It just happens that they're both starting, I think they're actually launching the same weekend as well, which is going to be a bit tricky for me because I do like to I do want to be there if I can to sort of see them through it.

00:28:35.440 --> 00:28:44.079
Um but yeah, it's so I I'm very excited when Save launched, then to really get into some proper marketing about it, because then I'll be able to show people look what these people are doing.

00:28:44.240 --> 00:28:51.519
Um at the moment, as a bit of a trust issue because people don't know me from Adam, who is this person who wants to take my money and show me how to do this.

00:28:51.680 --> 00:28:58.400
Um so until I've actually got evidence of it working with other people, that's when I can see it sort of taking off a bit more.

00:28:58.559 --> 00:29:01.279
Um but yeah, it's uh it's exciting times.

00:29:01.599 --> 00:29:10.000
Yeah, because obviously when people sort of look at, you know, sort of hear about licensing or franchising, you know, your first image, and be honest, mine was is McDonald's.

00:29:10.079 --> 00:29:13.359
It's the common, you know, it's the natural pizza hut or that sort of thing.

00:29:13.839 --> 00:29:18.079
Yeah, I didn't even know it costs thousand hundreds and hundreds of thousands of pounds.

00:29:18.319 --> 00:29:23.920
Because they want you to have obviously a shop, a store, you've got to have you've got to have a serious amount of money to do something like that.

00:29:24.000 --> 00:29:28.400
Um, and obviously you don't if you're doing it from your own kitchen, you just need to invest in a little bit of equipment.

00:29:28.559 --> 00:29:48.480
And actually, we say you can start like we did, which was just our normal oven and a normal dough mixer, um, which is obviously fine if you're doing 20, 30 pizzas a night, but if you want to get up and start with 80, 100, you kind of need to invest in a pizza oven um and a big dough mixer, otherwise you're going to be spending a lot of time mixing dough.

00:29:48.960 --> 00:29:54.960
Yeah, and there's only so much time in the day to do that because you can't mix it too much in advance with all the best will in the world.

00:29:55.200 --> 00:29:55.519
Absolutely.

00:29:55.680 --> 00:30:00.000
It has to be done the day of the of the um well, that's what we teach because that's the kind of dough that we make.

00:30:00.079 --> 00:30:02.079
But yeah, I mean there are other ways around it.

00:30:02.240 --> 00:30:03.039
People could.

00:30:03.359 --> 00:30:10.960
I mean my husband will kill me for saying this, but you could buy in frozen dough balls, for instance, if you wanted to to cut that thing out.

00:30:11.200 --> 00:30:16.319
I mean, I wouldn't recommend it, but as I said, it's not a franchise, so people can do whatever they want to do.

00:30:16.480 --> 00:30:18.240
I can I'm only here to advise.

00:30:18.400 --> 00:30:23.519
But if people say, Well, actually, I'm working four days a week, I haven't got time to do it, go for it, see how it goes.

00:30:23.599 --> 00:30:26.319
I mean, people some people may not be able to taste the difference.

00:30:26.640 --> 00:30:35.519
Yeah, I mean, as you say, you're only really licensing the software and the the you know how to do it, or you're not even franchising the name, the license in the name.

00:30:35.599 --> 00:30:37.680
They they can call them as well as whatever they want.

00:30:37.920 --> 00:30:38.240
Absolutely.

00:30:38.480 --> 00:30:42.400
Again, because we have background in my mark my background is marketing and design.

00:30:42.640 --> 00:30:46.720
I can tweak people I I've seen um so the first logo that a guy had.

00:30:46.880 --> 00:30:51.519
I love the name, it's called chapter 53, it's launching in Evesham, end of March time.

00:30:51.680 --> 00:30:54.319
Um, I just needed to tweak the logo because it wasn't right.

00:30:54.400 --> 00:30:55.839
So we did that sort of thing.

00:30:56.000 --> 00:31:03.680
So we'll actually just tweak it this and make sure that there's you know, there's no there's a nice backstory towards what you're calling yourself, all that sort of thing.

00:31:03.839 --> 00:31:09.920
So um it's not just a case of right, this is how you set up a pizza business, it is we go into everything as much as we can.

00:31:10.079 --> 00:31:22.000
Um and as I said, I love marketing, and one of the things that we give people is um a marketing tool that enabled us to go from three people to eight people, um, which won well didn't win, unfortunately.

00:31:22.079 --> 00:31:30.079
It was nominated for a marketing award, but we give people that and say, look, if you use this technique, we're guaranteed to get people eating your pizzas.

00:31:30.559 --> 00:31:32.799
Which is the important part if you're a pizza company.

00:31:33.200 --> 00:31:37.279
It doesn't matter how good anything is, how good anything you sell is, if nobody knows about it.

00:31:37.519 --> 00:31:38.559
So that's what we always say.

00:31:38.799 --> 00:31:38.960
Yeah.

00:31:39.359 --> 00:31:46.720
Your marketing is the big thing, and that's where most businesses fail, I think, is that they don't do enough marketing or the right marketing.

00:31:47.119 --> 00:31:49.920
Yeah, it is the it's the hard meme with my podcast.

00:31:50.319 --> 00:31:52.160
The hardest part is to get people to listen.

00:31:52.319 --> 00:31:52.640
Absolutely.

00:31:53.039 --> 00:31:58.960
Social media is there's a limit to it, but podcasting is a unique entity that is very hard to promote.

00:31:59.200 --> 00:31:59.759
Yes.

00:32:00.000 --> 00:32:02.880
There is no there's no framework for it at all.

00:32:03.039 --> 00:32:03.759
It never has been.

00:32:03.839 --> 00:32:05.440
It's a real enigma.

00:32:05.759 --> 00:32:07.680
But we'll we tick over, I don't mind.

00:32:08.799 --> 00:32:10.480
Um talk about names.

00:32:10.640 --> 00:32:13.440
Where did Casa G's come from?

00:32:13.759 --> 00:32:19.839
So Casa is Italian for home, and obviously we make the pizzas in the home, and G's is um we're all ginger.

00:32:19.920 --> 00:32:25.680
Well, my husband is now bald, but me and my two boys, uh, we have ginger hair.

00:32:25.759 --> 00:32:30.480
So we've always been known in the wider family as the G's, gingers, the G's.

00:32:30.640 --> 00:32:47.920
So um, Casa G's, it just seemed, and it was a it when we changed from Papa G, as in Papa cooking and G, we didn't want it to be too different a name because we still needed people by that time we'd built up um quite a few followers, and we didn't want to have a totally different name for people to just not realise it was us.

00:32:48.000 --> 00:32:50.160
So it went from Papa G's to Catta G's.

00:32:50.319 --> 00:32:58.319
And actually, I think Cassa G's is better in terms of it's not it's not it's more generic, it doesn't suggest a male, you know, thing.

00:32:58.640 --> 00:33:06.880
When we were considering at one point of franchising it, Categis was a better name because it may well have put females off who it's called Papage's.

00:33:07.039 --> 00:33:10.480
As a as we've decided not to franchise it, that's not the route we want to go.

00:33:10.640 --> 00:33:12.559
It's far too much hard work for us.

00:33:12.720 --> 00:33:25.200
Um, it's not as profitable for the person who buys into it, even though I'd already paid a significant amount of money for a um trademarking license, you know, the actual legal work of it, we decided that actually wasn't the route that we wanted to go.

00:33:25.279 --> 00:33:30.960
We wanted to be a lot more freer, a lot more relaxed with it for people so that they could afford to buy into it, to be honest.

00:33:31.359 --> 00:33:36.640
And talking about afford to buy into it, um, are you willing to let people know what the cost is?

00:33:36.960 --> 00:33:37.920
Absolutely, absolutely.

00:33:38.079 --> 00:33:39.680
So we don't hide anything.

00:33:40.000 --> 00:33:40.960
You need to be transparent.

00:33:41.039 --> 00:33:50.000
So it's a one-off cost of£5,000, which, as I said, gives you all our knowledge, gives you the website, the delivery, and the ordinary system free for a year.

00:33:50.160 --> 00:33:54.799
Thereafter, it's£500 a year just to keep that running and going, ticking over.

00:33:54.880 --> 00:33:57.039
Um, but you get all the marketing um stuff.

00:33:57.119 --> 00:34:02.720
It's all dealt online, but also you have a mentoring call with me uh once a week and then once a month.

00:34:02.880 --> 00:34:08.400
We're trying to get all our licensees together so we can talk about best practices, what's working, what's not working.

00:34:08.559 --> 00:34:10.639
I will throw in a few more marketing things.

00:34:10.800 --> 00:34:12.159
So it's an ongoing thing.

00:34:12.239 --> 00:34:15.920
It's not just here it is by off you go, just sort your act yourself out.

00:34:16.079 --> 00:34:17.920
We're there to hold your hand.

00:34:18.079 --> 00:34:19.840
But we have um a website.

00:34:20.000 --> 00:34:21.039
Am I allowed to mention the website?

00:34:21.360 --> 00:34:22.639
So it's just got more information on.

00:34:22.880 --> 00:34:26.400
So that's called businessinapizabox.co.uk.

00:34:26.719 --> 00:34:29.039
And you'll see there the kind of money that you can make.

00:34:29.119 --> 00:34:39.360
There's a profit calculator on there, so you can decide, you know, if I make 40 pizzas at this amount of money, how much profit am I likely to make um after everything else has costed?

00:34:39.440 --> 00:34:42.000
So you can get an idea of the kind of money that you can make.

00:34:42.079 --> 00:34:44.239
I mean, some people have said, can I be open one day a week?

00:34:44.400 --> 00:34:44.960
Of course you can.

00:34:45.039 --> 00:34:45.679
It's your rules.

00:34:45.840 --> 00:34:47.760
You can be open whenever you want.

00:34:47.920 --> 00:34:52.639
Although obviously you're not gonna be able to make the kind of money that we're making if you only open one night.

00:34:52.960 --> 00:34:56.320
But you know, we just we want to be as transparent as possible to people.

00:34:56.400 --> 00:35:00.400
Well, there's no hidden costs, we don't take any part of your profit.

00:35:00.559 --> 00:35:09.039
Um, we'll advise you on the best equipment, the most you know, cost effective that's not gonna cost a fortune, but also isn't gonna break down, um, all that sort of stuff.

00:35:09.280 --> 00:35:15.280
We it we don't want you to put out any more money than you actually have to do, which is why I always say to people.

00:35:16.000 --> 00:35:21.679
You can always start small, you know, just use your own oven, but just be aware that you can't sell as many.

00:35:21.840 --> 00:35:26.400
And then when you've got enough money and you can, then you can always, you know, expand from there.

00:35:26.800 --> 00:35:32.719
So we literally started with uh 200 pounds because we had to buy the ingredients.

00:35:33.039 --> 00:35:41.360
Um we had no, and I think we bought the dough boxes and some you know, bits and pieces, but we certainly didn't have a pizza oven and we didn't have a dough mixer.

00:35:41.519 --> 00:35:46.079
So we waited until we could afford that and then we um invested in it there.

00:35:46.159 --> 00:35:46.800
So that's the route.

00:35:46.880 --> 00:35:47.840
It's just the flower route.

00:35:47.920 --> 00:35:50.159
It depends how much people want to go full in or not.

00:35:50.480 --> 00:36:00.880
Yeah, it's a kind of you know, if you want to sort of give it a try, then maybe start with your own oven for a few weekends and maybe just do one day a week, you know, and see how you feel, because it may not suit you anyway.

00:36:01.039 --> 00:36:02.000
It does draw a lot of people.

00:36:02.320 --> 00:36:03.679
Some people may well, yeah.

00:36:03.840 --> 00:36:07.599
Some people may well have those um, you know, those roco, what are they called?

00:36:07.679 --> 00:36:11.199
The um no um uni little ovens that people are using.

00:36:11.440 --> 00:36:12.719
You know, you could try off with those.

00:36:12.800 --> 00:36:17.199
I mean, you wouldn't be able to keep going with that, but you could certainly try with that first of all.

00:36:17.360 --> 00:36:26.400
Um yeah, we also like um we obviously know how to make Neapolitan style pizzas, and Elliot's been perfecting his um technique, so he's quite happy.

00:36:26.559 --> 00:36:29.599
We've got a course, part of the course is to show you how to do it our way.

00:36:29.760 --> 00:36:31.679
But we also have people coming into the kitchen.

00:36:31.760 --> 00:36:39.679
So our licensee from Evesham, he's been in a couple of times, he's brought his dough in, we've sort of you know checked it out with him, we just give him some bit more guidance.

00:36:39.760 --> 00:36:56.320
So if people are local and there are some great opportunities in Cheltern to do this, like Le Campton and Charlton King's, the areas where that's quite built up, people don't want to have to go into town, um, then that's brilliant because people are local, they can come into our kitchen and get even more hands-on sort of techniques and advice.

00:36:56.639 --> 00:36:59.119
Yeah, that brilliant is absolutely amazing.

00:36:59.280 --> 00:37:04.880
And realistically,£5,000, you know, isn't a lot of money for what you need.

00:37:05.280 --> 00:37:10.880
Yeah, well, you could make that back in three to four months, depending which you know if you went in the room.

00:37:10.960 --> 00:37:18.320
I mean, you've you have got to invest some money, if you're gonna invest some money in the equipment, then we say allow about two and a half grand for everything.

00:37:18.400 --> 00:37:22.639
That's the dough mixer, the pizza warmer, the um pizza ovens.

00:37:22.800 --> 00:37:23.920
So just bear that in mind.

00:37:24.000 --> 00:37:25.360
But as I said, you can work up to it.

00:37:25.440 --> 00:37:29.199
But yeah, it's not like a franchise which is hundreds of thousands of pounds.

00:37:29.519 --> 00:37:34.800
Yeah, because you need, you know, a lot of those, you need a a shop, 10 C then gonna fix fit it all out.

00:37:35.039 --> 00:37:38.559
I mean, I don't suppose a franchise like McDonald's fit out all the equipment for you.

00:37:38.639 --> 00:37:41.039
You've got to they might supply it, but you've got to pay for it.

00:37:41.280 --> 00:37:41.679
Absolutely.

00:37:41.920 --> 00:37:44.719
And then at the end of the day, they take some money off you for everything you sell.

00:37:44.880 --> 00:37:45.760
So yeah, exactly.

00:37:45.840 --> 00:37:48.559
So you look, you know, because they well, they supply all the stuff, don't they?

00:37:48.639 --> 00:37:49.760
So it's kind of more than a few years.

00:37:49.920 --> 00:37:51.760
Well, you have to buy it through their suppliers.

00:37:51.840 --> 00:37:52.000
Yeah.

00:37:52.239 --> 00:37:53.280
And this is the other thing.

00:37:53.440 --> 00:38:00.079
We recommend where people can buy the ingredients from, but we're not you're not tied into it and we don't have any kickback or anything.

00:38:00.239 --> 00:38:04.639
We just say this is the best place that we've found, that's the nice taste.

00:38:04.719 --> 00:38:06.960
Um, and you'd be surprised where it is as well, actually.

00:38:07.039 --> 00:38:08.239
But I'm not giving that away.

00:38:08.480 --> 00:38:08.880
No, no.

00:38:09.119 --> 00:38:12.079
Um, but yeah, so we we just advise people as to where to get it.

00:38:12.159 --> 00:38:19.280
But again, if they want to, and also whatever pizzas they want to do, we choose not to do pineapple because we want to say we're authentically Italian.

00:38:19.599 --> 00:38:23.119
If you want to have a pineapple on your pizza, you do that, just don't tell us.

00:38:24.960 --> 00:38:28.400
There are limits what you want to know about, and pineapple is not one of them.

00:38:29.920 --> 00:38:48.559
Um coming back to yourselves, um, in regards to you give the website out for for people that uh want to join the franchise, the the licensing side things, but in regards to distance, is there a a a sort of distance that you sort of recommend to cover, or is it like you know, go as far as you like, sort of thing?

00:38:48.800 --> 00:38:56.159
Yeah, no, so the the website will automatically cover a four-mile radius, so people can come and collect from you.

00:38:56.480 --> 00:39:01.920
Um but we we would be looking to selling licenses within like a five-mile radius of each other.

00:39:02.159 --> 00:39:05.280
So um the website would be locked down to that ground.

00:39:05.360 --> 00:39:08.960
But I've just saying that, and you're not gonna believe this, I still can't quite believe it myself.

00:39:09.199 --> 00:39:15.360
Last weekend or the weekend before, we had somebody drive from Cambridge just for one of our pizzas.

00:39:15.519 --> 00:39:29.119
They slept in the car overnight and then drove home because they've been in the Airbnb last summer and had one of our pizzas and not found one of the pizzas as good, so decided to make a night of it and um literally do that.

00:39:29.199 --> 00:39:30.320
And I was gobsmacked.

00:39:30.400 --> 00:39:31.920
And I've used it in my marketing, obviously.

00:39:32.000 --> 00:39:35.440
I've been speaking to them saying, Look, if I'd have known you could have slept in my camper van.

00:39:36.239 --> 00:39:37.840
That is unbelievable.

00:39:38.000 --> 00:39:45.840
But that also shows what knowledge and what expertise you've got in the sense of you've really got your pizzas as good as you can get them.

00:39:45.920 --> 00:39:53.440
Because I wouldn't imagine many people are gonna travel that kind of distance for a pizza hut or for a you know a Papa John's or things like that.

00:39:53.519 --> 00:39:54.880
It ain't gonna happen, you know.

00:39:55.199 --> 00:40:00.400
And also I I knew that that was a great marketing opportunity, so I was able to like capture conversations, etc.

00:40:00.559 --> 00:40:08.400
So when this happens to somebody else, and I see I'm gonna be able to say to something, well, look, you know, build on that and do this and do that and use it for this and use it for that.

00:40:08.480 --> 00:40:09.119
So um, yeah.

00:40:09.360 --> 00:40:11.440
Yeah, yeah, that is absolute gold.

00:40:11.599 --> 00:40:19.119
I mean, that that you can't pay for that no matter how much you put out, you'll never get that kind of publicity to have someone travel that distance for your pizza.

00:40:19.360 --> 00:40:20.480
That is gold dust.

00:40:20.639 --> 00:40:21.840
Unbelievable.

00:40:22.079 --> 00:40:28.559
Well, in that case, then for that for your distance, you obviously work in a four or five mile, forgetting your Cambridge delivery.

00:40:28.719 --> 00:40:33.039
Um, where can people who are within four or five miles of yourself?

00:40:33.119 --> 00:40:34.639
I think you're in Bishop's Cleve, enter, I believe.

00:40:34.800 --> 00:40:40.960
So we're in Bishop's Cleve, so yeah, anybody who wants to win a but the good thing is as well, is that we deliver to bar nine in the wine bar.

00:40:41.039 --> 00:40:42.960
We've got a relationship with the wine bar in Cleve.

00:40:43.199 --> 00:40:43.440
Yes.

00:40:43.679 --> 00:40:52.639
So if people are outside the area, they literally just on our website say deliver to bar nine at a certain time, and they can try our pizzas up then.

00:40:52.800 --> 00:40:58.480
They can, you know, be wherever in the country that they want to be, spend the um the night in um in bar nine.

00:40:58.639 --> 00:41:12.159
But we literally cover generally delivery like Woodmancoat, obviously, Bishops Cleave, uh Winchcombe, Stoke Orchard, Prestbury, Um Gretham, Greet, Gothamton, all those little areas there.

00:41:12.480 --> 00:41:14.480
Well, and where would they be at a water from?

00:41:14.559 --> 00:41:16.079
Is there a website that you can go to for yourself?

00:41:16.559 --> 00:41:18.079
Catherje's.co.uk.

00:41:18.400 --> 00:41:34.239
Um, what you do is you go on there, you decide what time you want your pizzas, uh, you click your time, you choose your pizzas, um, and you pay online, and then literally you'll then get an email when we're when we are leaving with your pizzas, you'll get an email saying it's on its way to you.

00:41:34.400 --> 00:41:35.280
Um, and that's it.

00:41:35.360 --> 00:41:38.079
You open the door, you open a glass of wine, you eat your pizzas.

00:41:38.400 --> 00:41:40.239
That sounds a pretty good deal to me.

00:41:40.320 --> 00:41:52.079
And as always, folks, the website for ordering directly from Casa G's, or if you're interested in doing the licensing, will be in the bottom of the description of the podcast.

00:41:52.159 --> 00:41:57.760
So you'll be able to find it there and join the family, as they say, as well.

00:41:57.920 --> 00:42:00.159
So that sounds absolutely amazing.

00:42:00.320 --> 00:42:05.519
So what what is before we head off and and wrap up for the day?

00:42:05.679 --> 00:42:07.920
Come on, what's your favourite pizza topping?

00:42:08.000 --> 00:42:09.679
We've got to find out from the boss.

00:42:09.920 --> 00:42:17.360
Uh well, I've got a pizza that I invented that's on the list called a Mamma Mia, but it has uh a fair few ingredients.

00:42:17.920 --> 00:42:19.119
I like a bit of spice.

00:42:19.440 --> 00:42:20.960
So I've got to remember what it's got now.

00:42:21.039 --> 00:42:23.119
It's got so it's obviously a tomato base.

00:42:23.199 --> 00:42:39.920
We do do cream bases, but we also do like a sweet one, but it's a tomato base with mozzarella, and then you've got parma ham induya, which is um uh like a salami paste, a spicy salami paste, jalapenos, chilies, caramelised onion, sun-dried tomatoes.

00:42:40.480 --> 00:42:43.920
Um, I think that is it.

00:42:44.559 --> 00:42:46.559
Uh yeah, so it's a nice spicy one.

00:42:46.800 --> 00:42:49.039
Yeah, I'm sorry, that's gonna have a bit of a kick to it.

00:42:49.199 --> 00:42:52.480
You're gonna you need a bit more than wine to be able to drink that one down.

00:42:53.280 --> 00:42:54.960
Probably a bit of beer, we'll go with it as well.

00:42:55.360 --> 00:42:56.639
Yeah, we'll try and do a whole range.

00:42:56.719 --> 00:42:58.239
We've got now, I mean we started.

00:42:58.320 --> 00:42:59.119
This is the other thing.

00:42:59.280 --> 00:43:03.519
We only started with six pizzas selling six every half an hour.

00:43:03.760 --> 00:43:07.599
Now we have 19 pizzas on the menus.

00:43:08.079 --> 00:43:17.599
Every now and then we do a monthly special, so there's 20, various sides, dough bites, all sorts of things, uh, coleslaw, pastries, and we do 12 every half an hour.

00:43:17.679 --> 00:43:23.119
We can deliver, we've worked out that we can cook and deliver 12 pizzas every half an hour now.

00:43:23.440 --> 00:43:24.719
That is phenomenal.

00:43:24.880 --> 00:43:35.679
That is unbelievable, which makes you think, you know, and you would do this all from your home kitchen, which is, you know, I mean, have you expanded your kitchen because of becoming bigger or is this the same size?

00:43:36.000 --> 00:43:41.519
We're quite lucky that it was a large dish kitchen with uh with a center aisle, but we're working with uh so one of my licensees.

00:43:41.920 --> 00:43:43.440
Um that's another thing that we can do.

00:43:43.519 --> 00:43:48.960
We can go into the kitchen and sort of suggest a layout for people without it being too sort of you know all encompassing.

00:43:49.039 --> 00:43:50.880
So at the end of the day, you've got to live there as well.

00:43:50.960 --> 00:43:52.800
So you've got to be able to move things in and out.

00:43:52.880 --> 00:43:58.800
We've just got a pizza on a trolley that comes out, which wheels out our pizza oven or other, um, that just wheels out.

00:43:58.880 --> 00:43:59.679
So uh yeah.

00:44:00.159 --> 00:44:07.679
I wouldn't say obviously this is probably not going to work in a galley kitchen, but you know, anything slightly bigger than that, it's uh it's all a possibility.

00:44:07.760 --> 00:44:11.199
It's just you just gotta work around, think about how you're gonna do it, really.

00:44:11.280 --> 00:44:15.519
And if you've got a utility room, that's brilliant because you can put all the domics and that sort of stuff in there.

00:44:15.679 --> 00:44:16.800
Um but not essential.

00:44:16.880 --> 00:44:18.639
There's always ways around these things.

00:44:19.119 --> 00:44:22.960
Yeah, you've just got to look at what you've got and work around what you can you can do.

00:44:23.119 --> 00:44:29.039
I mean, there's probably a minimum, you know, you you wouldn't be able to do it in a really tiny, tiny space because you just need the space.

00:44:29.360 --> 00:44:33.679
Yeah, like a galley kitchen would be a tiny galley kitchen wouldn't be uh use there.

00:44:34.079 --> 00:44:37.199
Probably our kitchen, you probably struggle because it is like a galley.

00:44:37.360 --> 00:44:44.480
I mean, I you know, literally could reach across the wall with both hands, you know, and there's very little working space and stuff, so it wouldn't work.

00:44:44.639 --> 00:44:50.880
But if you had I I'm I'm imagining if you if you had a garden, you had a shed and you could do the shed out correctly.

00:44:51.280 --> 00:44:52.000
Yeah, yeah, absolutely.

00:44:52.079 --> 00:44:57.360
There's we've got yeah, we're talking to somebody at the moment who's down London Way, and he has exactly that.

00:44:57.519 --> 00:45:01.679
He's got um like a garage down at the bottom of his garden, which he's thinking of converting out.

00:45:01.760 --> 00:45:07.760
So uh yeah, there are also ways, and there is you know, there is the opportunity as well to do what's called a dark kitchen.

00:45:07.840 --> 00:45:11.599
So if you don't think you've got the kitchen space, you hire a space.

00:45:11.679 --> 00:45:13.440
So they're called dark kitchens.

00:45:13.840 --> 00:45:14.800
I've never heard of that.

00:45:15.039 --> 00:45:18.880
Yeah, so um there's a few around in in uh Gloucestershire.

00:45:18.960 --> 00:45:24.800
I can't remember the names of them now, but yeah, people go if we Google dark kitchens, they can find out where they are and they can rent the space.

00:45:24.880 --> 00:45:30.880
So again, obviously that's gonna come off your bottom, um, you know, your profits and stuff, but it's still an opportunity to do that.

00:45:30.960 --> 00:45:33.119
And we like doing it from home because it's really convenient.

00:45:33.199 --> 00:45:39.920
We did at some point look at moving to a cafe in Cleve, um, but then we just thought, you know, why are we doing that?

00:45:40.000 --> 00:45:43.360
It's just overheads, and then we've got to, you know, go to the actual kitchen.

00:45:43.440 --> 00:45:49.440
Whereas at the moment we can work in our software business, stop doing that, make a bit of dough, go back to the software business, you know.

00:45:49.599 --> 00:45:50.480
It's much easier.

00:45:50.800 --> 00:45:54.400
Yeah, I was saying, you know, you why why change something that's not broken?

00:45:54.639 --> 00:45:59.039
Yeah, I think it was just a more of like, oh, uh, people could sit outside and eat them.

00:45:59.280 --> 00:46:01.440
It was just I thought, actually, no, that's more of an ego thing.

00:46:01.519 --> 00:46:02.480
We don't need to do that.

00:46:02.800 --> 00:46:05.760
No, and people are so used to ordering and having them at home.

00:46:05.840 --> 00:46:08.239
Why would they suddenly start turning up to have them where you are?

00:46:08.400 --> 00:46:13.119
I mean, you'll get the obviously new people, but the regulars will be like, we want it delivered, thank you very much.

00:46:13.440 --> 00:46:15.840
Yeah, you know, that is amazing.

00:46:16.079 --> 00:46:20.719
So I must say I normally ask what do your your plans for the next year?

00:46:20.880 --> 00:46:24.639
I will ask that, but obviously I assume it's probably just to expand the licensing.

00:46:24.880 --> 00:46:27.199
Or have you got a few other little things in the pipeline?

00:46:27.440 --> 00:46:37.440
Um extend ex yeah, expand the licensing and probably uh make the event catering a little bit more known in terms of like the wedding side of it.

00:46:37.679 --> 00:46:43.280
So we are we're doing our biggest wedding in June, which is for 200 people.

00:46:43.519 --> 00:46:46.559
Um that's gonna be well, we're gonna pull an all-nighter for that.

00:46:46.800 --> 00:46:49.440
Uh literally gonna have to be making the dough all night.

00:46:49.599 --> 00:46:55.039
Then uh we've got to be on site at about 10 in the morning till midnight, so that's gonna be a big one.

00:46:55.440 --> 00:47:00.559
Um but yeah, probably do a little bit more marketing on that, because to be honest, I've not really pushed that.

00:47:00.719 --> 00:47:02.400
Um things come from word of mouth.

00:47:02.480 --> 00:47:05.280
People that already order our pizzas tend to approach us.

00:47:05.440 --> 00:47:10.239
So a bit more than that, but definitely it's the licensing model that um I'm interested in.

00:47:10.320 --> 00:47:14.960
And we've got a few little things marketing-wise for cassadies up our sleeves.

00:47:15.119 --> 00:47:17.760
We've got a few new products we think we might test.

00:47:17.920 --> 00:47:24.480
Um, but yeah, generally just um well, plodding along really with the cassadies with a few bits and pieces added in.

00:47:25.119 --> 00:47:26.800
I I was gonna say that's wonderful.

00:47:26.880 --> 00:47:31.119
Let's move on, but like you've got me intrigued on the the wedding pizza.

00:47:32.880 --> 00:47:38.559
Seriously, people I mean, I our wedding we had a mix of food, but pizzas at a wedding.

00:47:38.960 --> 00:47:41.039
Is there any is there a special wedding pizza?

00:47:41.519 --> 00:47:42.239
Well, it's very funny.

00:47:42.320 --> 00:47:52.559
So when we uh as I said earlier, we grew up in Malta, his dad still lives in Malta and he's married a Maltese woman, and she was absolutely mortified that people would have pizza for their wedding.

00:47:52.719 --> 00:47:54.880
It's not it's just not the dumb thing.

00:47:55.039 --> 00:48:01.679
So generally, most times people all um have us in the evening, so they might have already had um some food.

00:48:01.760 --> 00:48:03.360
Um, but we have done a few day ones.

00:48:03.440 --> 00:48:08.239
But yeah, it's it's um it's pizza, but we provide it on a rolling buffet.

00:48:08.320 --> 00:48:17.760
Um, so we just keep it coming on a beautifully decorated table, but we've also had salads, we have pastries if people want it, so we can make it quite a substantial meal.

00:48:17.920 --> 00:48:24.719
Um on the times when we are pulled in in the evening, what the difficult thing is telling people they do not need.

00:48:25.199 --> 00:48:30.719
So they might have a hundred people come to the wedding, they do not need a hundred pizzas, they don't even need fifty.

00:48:31.039 --> 00:48:34.559
Because generally people eat are full.

00:48:35.440 --> 00:48:39.360
We did a wedding once for 120 people and they ordered 80 pizzas.

00:48:39.440 --> 00:48:41.519
And at the time I said, Oh, are you sure?

00:48:41.679 --> 00:48:49.199
But I didn't know they'd already had a three-course meal, an afternoon tea, um marshmallows around the bonfire, something else.

00:48:49.440 --> 00:48:52.880
So we they basically have 50 pizzas to take home in boxes.

00:48:53.039 --> 00:49:00.639
So that's what we do is we say whatever we haven't cooked or we haven't, you know, not been eaten, gets put in a box and they can take them home, give them to their guests.

00:49:00.800 --> 00:49:08.719
But yeah, it was quite um soul destroying making 50 pizzas when you knew people were another 50 pizzas when you knew them people weren't really going to eat them.

00:49:09.760 --> 00:49:14.719
Oh, you've just I've I've completely thought of something there when you said about taking them home in a box.

00:49:15.119 --> 00:49:18.880
Two two bit two two one question and one bit of advice.

00:49:19.360 --> 00:49:22.639
One is are you a lover of cold pizza in the morning?

00:49:22.960 --> 00:49:24.159
I'm not, Elliot is.

00:49:24.239 --> 00:49:24.880
I can't stand it.

00:49:25.119 --> 00:49:26.639
No, no, I'm not either.

00:49:26.800 --> 00:49:35.519
And if someone does have a pizza and it's a bit cool, it's gone gone cold or whatever, whether it's or they've kept it and it's gone cold, what's the best way to warm it up?

00:49:35.599 --> 00:49:37.679
Is it a microwave or would you would you oven it?

00:49:37.760 --> 00:49:38.400
What would you respect?

00:49:39.360 --> 00:49:50.719
I would oven it for um heat the oven up to like 160 degrees and just heat it in there for like five minutes, might crisp it up a bit more, but no longer than that, otherwise it will go like like a rock.

00:49:50.960 --> 00:49:51.679
Yeah, yeah.

00:49:51.920 --> 00:49:53.119
Wonderful, wonderful.

00:49:53.360 --> 00:49:55.280
Rachel, it's been wonderful chatting to you.

00:49:55.440 --> 00:49:56.719
Thank you so much for coming on.

00:49:56.960 --> 00:49:58.239
And it's nice to see you again.

00:49:58.320 --> 00:50:00.800
And it's wonderful to hear you've expanded as much as you have.

00:50:00.880 --> 00:50:03.440
Because I say, when you first spoke to me, you virtually had just started.

00:50:03.519 --> 00:50:04.800
You were right at the very early stages.

00:50:05.199 --> 00:50:06.159
We were excited then.

00:50:06.320 --> 00:50:07.360
We're excited now.

00:50:07.679 --> 00:50:10.800
You are, you sound as excited as you were when I first met you.

00:50:10.960 --> 00:50:18.960
So thank you so much for coming on, and we'll, I'm sure, hopefully, speak again in maybe in another few years, and you'll be running pizzas all around the country.

00:50:19.039 --> 00:50:19.679
It'd be wonderful.

00:50:20.960 --> 00:50:21.840
Thanks very much.

00:50:22.159 --> 00:50:23.840
Thanks, you bye-bye.

00:50:24.400 --> 00:50:29.119
Okay, it was great, really was great talking to Rachel from Catherine's Pizzas.

00:50:29.280 --> 00:50:32.719
So thanks, Rachel, once again, for coming on as a guest.

00:50:32.960 --> 00:50:36.719
Again, once again, because I spoke to her many years ago before.

00:50:36.960 --> 00:50:40.000
Now, we've not quite finished with guests.

00:50:40.239 --> 00:50:45.440
We have another guest next week, and we have Helen from the Nutrition Centre.

00:50:45.599 --> 00:50:50.400
So here is a little clip of what we spoke about earlier in the week.

00:50:50.719 --> 00:51:02.880
It used to be before COVID that nine o'clock we'd open our doors and customers would be coming in, and um the latter part of the day would be quiet.

00:51:03.039 --> 00:51:05.519
Now that's completely changed since COVID.

00:51:05.760 --> 00:51:09.599
The morning is quite quiet, and we're busier in the afternoon.

00:51:09.760 --> 00:51:10.079
Why?

00:51:10.159 --> 00:51:10.639
I don't know.

00:51:10.880 --> 00:51:15.280
Whether people are working from home and work in and then come later.

00:51:15.599 --> 00:51:26.000
Okay, I do hope you will join us next week to listen to that in full, and uh it'll be great to know you've joined us.

00:51:26.239 --> 00:51:33.119
Now, if you want to sh to message the show, you can send a message, as I said, using fan mail.

00:51:33.199 --> 00:51:35.119
There's a link in the show notes at the top.

00:51:35.280 --> 00:51:39.440
Now it doesn't say fan mail, it says got something to share, send it in.

00:51:39.519 --> 00:51:40.480
That's the link.

00:51:40.719 --> 00:51:47.519
And I'll share your message if it's feasible and it's polite enough on future episodes.

00:51:47.679 --> 00:51:55.599
Now I can't reply directly to those messages, but I I will read them out if possible and respond on the podcasts.

00:51:55.760 --> 00:52:21.599
Also, if you've got a local event, community notice, or something happening in Cheltenham you think I should know about, or if you have a business, charity organization, sports club, and you wish to be a guest on the podcast or pass on some news, a press release or statement, then of course you can email me at info at all thingscheltenham.co.uk, or of course, initially use social media links as well.

00:52:23.119 --> 00:52:33.760
Now, I have a new segment I am going to be adding to the podcast, and it's going to be called Have Your Say.

00:52:34.079 --> 00:52:39.039
And this is your chance to share what's happening around the town from your point of view.

00:52:39.280 --> 00:52:49.440
Maybe there's something you'd like to highlight, something that could be improved, or perhaps you just want to give a shout out to a local person, business or organization that's done something really helpful.

00:52:49.679 --> 00:52:58.320
So if you live in Cheltenham, have something you'd like to say, you can send it in, and I may include it here on the podcast for others in the community to hear.

00:52:58.639 --> 00:53:06.559
It could be raising a local issue, praising great services you received, or simply showing something positive happening in the town.

00:53:06.800 --> 00:53:21.039
If you'd like to take part in have your say Cheltenham, just get in touch through again the fan mail or website or my social media channels, or again, you can just email me at info at all thingscheltenham.co.uk.

00:53:21.519 --> 00:53:39.679
I've already had a couple of messages um from my reel on social media, and ironically, they are both regarding the same thing, but they're different people, and it's one of those um heated sections of talk, I would imagine, around Cheltenham.

00:53:39.840 --> 00:53:42.079
So uh tune in next week to find out what they are.

00:53:42.159 --> 00:53:45.360
And if you've got something you want to say, let me know.

00:53:46.000 --> 00:53:51.039
Okay, we're gonna move on to uh the fun part, as they say, Cheltenham events.

00:53:51.119 --> 00:53:53.039
Let me have another drink of water, one second.

00:53:53.679 --> 00:53:54.239
Hmm.

00:53:55.199 --> 00:53:56.639
A lot of talking today.

00:53:57.440 --> 00:54:02.880
Okay, we have a pop-up craft market at Ellis Hairdressers on Bath Road.

00:54:02.960 --> 00:54:13.199
They're starting again, and they start on March the 21st, and it's on from 10 till 4 with a wide range of local talented artists offering a wide range of items.

00:54:14.000 --> 00:54:25.440
Now, if you're looking for something a bit more active to do while supporting a great local cause, then the walk for Cobalt 2026 is taking place, ironically, on Saturday, the 21st of March.

00:54:25.599 --> 00:54:33.679
The family-friendly walk invites you to discover the rich history of the Regency Chapman and while raising money for Colbalt Medical Charity.

00:54:33.840 --> 00:54:46.079
Along the route, you'll pass Summer Chapman's most iconic landmarks from the famous pump rooms to stories from the town's past, including the tale of the circus elephant that once roamed the streets.

00:54:46.320 --> 00:54:53.360
The walk starts at Linton House, the home of the Cobalt Medical Charity, and finishes at the Exmouth Arms on Bath Road.

00:54:53.599 --> 00:55:00.320
There are two routes to choose from, covering five and seven kilometres, so it's suitable for all ages and abilities.

00:55:00.480 --> 00:55:05.920
You can begin the walk at any time from 10am with route maps provided before the event.

00:55:06.159 --> 00:55:12.960
Free parking will be available at the church next door to Cobalt, accessible via Thistlestane Road.

00:55:13.199 --> 00:55:25.679
There'll also be some new additions for this year's event, including coffee on arrival at Linton House, a meet and greet with the mayor, refreshments at the Wilson Gallery, and entertainment waiting for you at the finish at the Exmouth Arms.

00:55:26.079 --> 00:55:33.360
Dogs are welcome too, with rosettes for dogs who complete the walk and a selection of cobalt goodies at the finish line.

00:55:33.519 --> 00:55:43.679
And as a little extra bonus, everyone who completes the walk will also be entered in a prize draw to win a£50 voucher to spend at the Exmouth Arms.

00:55:44.239 --> 00:55:54.639
Cobalt Medical Charity supports the NHS by providing advanced diagnostic scanning for more than 160,000 cancer and dementia patients every year.

00:55:54.800 --> 00:56:02.000
And money raised from this event will help fund and upgrade to their CT scanner and support future patient care.

00:56:02.239 --> 00:56:10.480
So if you fancy walking around Cheltenham for a great course, keep Saturday the 21st of March free and join the walk for Cobalt 2026.

00:56:10.880 --> 00:56:13.519
The link will be in the description.

00:56:13.760 --> 00:56:20.400
Now the Strand pub will have the Winchcombe Warbler on the 11th of March from 8 pm.

00:56:20.480 --> 00:56:23.760
It's a comedy, music, and stand-up about life in the Cotswold.

00:56:24.000 --> 00:56:24.800
Completely free.

00:56:24.960 --> 00:56:30.719
Just go along to the pub on the 11th of March from 8 pm and you can enjoy the entertainment.

00:56:30.960 --> 00:56:35.599
Now True Tone Open Mike Night is at My Coffee and Co.

00:56:35.760 --> 00:56:40.000
on Bath Road on the 13th of March from 7:30.

00:56:40.480 --> 00:56:50.960
Now at the Everyman Theatre between the 9th and the 15th of March, they have the Blackheart Orchestra and Thank You for the Music, which I think is an ABBA tribute.

00:56:51.199 --> 00:57:02.239
Now at the playhouse between the 9th and the 15th of March, there's Volva, which is a film, the Howler's Comedy Club, and Thought Control tribute to Plink Floyd.

00:57:03.039 --> 00:57:05.280
Now at the town hall, there's quite a bit going on.

00:57:05.360 --> 00:57:10.480
We have a stand-up comedian, Alessine Beer, older than Jesus.

00:57:10.719 --> 00:57:15.599
We have Boys Life performing all the biggest hits from Boys' Own and Westlife.

00:57:15.840 --> 00:57:20.159
Chris McCusland Yonks 2026, the comedian.

00:57:20.719 --> 00:57:25.840
I think from the image I saw, he's the chap that's blind, I believe, at done strictly.

00:57:26.239 --> 00:57:27.280
I may be wrong.

00:57:27.519 --> 00:57:33.119
Then we have Bye Bye Baby tribute show to Frankie Valland, the four seasons.

00:57:33.519 --> 00:57:43.360
At the Wilson Art Gallery and Museum, there is Rego's Story World, Home Educators Drama Workshop from 10:30.

00:57:44.159 --> 00:57:50.320
Then at the Parable Arts Centre, there is the music of Prince and Verde's Requiem.

00:57:50.960 --> 00:57:56.800
Now at the Gardens Gallery, if you're an art lover, there is Shifting Grounds with Sarah White and Sarah Granville.

00:57:56.880 --> 00:57:58.159
That's until the 10th.

00:57:58.320 --> 00:57:59.679
So you've got the last few days.

00:57:59.760 --> 00:58:02.800
And I've popped in to see that, and it is actually lovely.

00:58:03.039 --> 00:58:09.039
And then from the 11th, there is Form by Jonathan Oakes and Darren Rumley.

00:58:09.519 --> 00:58:16.159
Now at the Spring Cheltenham Gallery, there is Peter Phelps exhibition until the 10th.

00:58:16.320 --> 00:58:20.800
And then Freya Sala exhibition from the 11th.

00:58:22.079 --> 00:58:33.840
And on the at the 16th gallery, a few doors up, is, and I apologise, this is a really tricky word for me, Etourier E U T I E R I A exhibition that is on now.

00:58:33.920 --> 00:58:35.679
I think it runs through the whole week.

00:58:35.840 --> 00:58:36.639
So there we go.

00:58:36.719 --> 00:58:39.360
That's it for this week's episode of All Things Chottenham.

00:58:39.519 --> 00:58:41.280
I do hope you've enjoyed it.

00:58:41.440 --> 00:58:47.199
And of course, if you have, give us a follow, subscribe, however you're listening to this.

00:58:47.440 --> 00:58:56.320
I really, really do appreciate all the support that I'm getting, and I really appreciate all the new followers that I've had recently.

00:58:56.559 --> 00:59:03.519
So thank you so much, and I'll be back again next week with another All Things Cheltenham.