cobbroxpizza

cobbroxpizza Pizza made right. the crust 👊

17/09/2026

🥧 SOMETHING NEW HAS LANDED AT THE BEATNTRACK…

🔥 COBBS BIG BREAKFAST PIE 🔥

This one just fits the Beatntrack like a glove — proper weekend breakfast vibes, wrapped up in a deep-filled Cobbrox pie.

We’ve taken Toon Broon and worked it into our pork sausage, then loaded it up with:

🥓 Smoked streaky bacon
🖤 Stornoway Black Pudding
🍄 Garlic & herb chestnut mushrooms
🥚 Free-range egg
🧀 Mature cheddar

All encased in Cobbrox pastry and baked into one seriously loaded breakfast pie.

A proper North East breakfast with a Cobbrox twist. 👊🥧

And the pie counter doesn't stop there…

🥧 Ham Hock, Leek & Carrot
🥧 Aberdeen Angus Steak & Stornoway Black Pudding in Guinness
🥧 Deep-Filled Aberdeen Angus Mince & Onion in Guinness
🥧 Chicken & Mushroom

Available now at the Beatntrack Café, High Spen.

Breakfast. Pie. Toon Broon. Black pudding.

What more do you need? 🔥

16/09/2026

🍕🔥 COBBROX PIZZA NIGHT — FRIDAY 2ND OCTOBER 🔥🍕

The next specials are locked in… and we're taking you in two completely different directions.

🇮🇹 SLOW-ROASTED BOLOGNESE

Proper slow-roasted Bolognese — rich beef, tomatoes, herbs and plenty of time doing what it does best.

Deep, rich Italian comfort food turned into a Cobbrox pizza. 🇮🇹🔥

🇱🇰 SRI LANKAN PULLED BEEF CURRY

Then we're heading across the world…

Slow-cooked beef, pulled apart and loaded with those incredible Sri Lankan flavours — roasted spices, chilli, aromatics and coconut.

Rich, fragrant, spicy and absolutely packed with flavour. 🇱🇰🌶️🔥

Two slow-cooked beef specials.
Two completely different flavour profiles.
Both amazing in their own right.

🇮🇹 Italy vs Sri Lanka 🇱🇰

Which way are you going?

📅 Friday 2nd October
🍕 COBBROX PIZZA NIGHT

Full menu available please book directly with the Beat n Track Cafe

14/09/2026

🇮🇷🔥 PERSIAN LAMB — STAGE 3: THE FINALE 🔥🇮🇷

A bit later than planned after somehow getting kidnapped at the Beatntrack 😂🍻… but I can tell you, this was just as good as yesterday!

After the butchery, marinating and slow roasting, it was finally time to bring everything together.

🔥 Slow-roasted Persian spiced lamb — tender, juicy and packed with flavour, finished with a final brush of saffron before serving.

Then all the bits and pieces…

🫓 Fresh homemade pocket breads
🍅 Fresh tomatoes straight from the allotment
🧅 Sumac onions
🥗 Fresh Persian-style salad
🥬 Homemade pickled red & white cabbage
🧄 Homemade garlic sauce
🌿 Fresh herbs

And then came a little flavour bomb…

🌶️🔥 A banging homemade Persian chilli sauce.

Made from fresh chillies I was kindly given right here in the village, with date molasses bringing that sweet, sharp heat that worked beautifully with the lamb.

Then just build it and get stuck in…

Warm homemade bread, plenty of saffron-finished lamb, those allotment tomatoes, sumac onions, fresh salad, pickled cabbage, garlic sauce and a good hit of that Persian chilli sauce.

Juicy. Spicy. Garlicky. Fresh. Sweet. Sharp.

Loads made from scratch, produce from the allotment, chillies grown in the village — this is exactly the sort of cooking I love.

Three stages, plenty of prep, an unexpected Beatntrack detour 🍻😂… and absolutely worth every minute.

Cobbrox does Persia. 🇮🇷🔥

13/09/2026

🇮🇷🔥 PERSIAN LAMB — STAGE 2… WITH AN UNEXPECTED TURN OF EVENTS!

The Persian lamb has moved on to Stage 2 today.

After yesterday’s butchering and marination, the lamb is now slowly roasting away in the oven, taking on all those saffron, spice and aromatic flavours. 👌🔥

But apparently that wasn’t enough for one Sunday morning… 😂

A quick trip to Morrisons and I stumbled across some beautiful pork shoulders at an absolute bargain price.

Well… I’m a butcher. I couldn’t exactly leave them there. 😂🔪🐷

Back home, knives out and straight into processing:

🥩 Shoulder ham
🥓 Collar bacon
🍺🌭 And there’s some Toon Broon sausage on the horizon too…

While all that was happening, I’ve also managed to get the pocket breads baking ready for the Persian lamb and a batch of beetroot pickling.

So what started as “I'll just get the lamb in the oven” has somehow turned into a full-on Cobbrox production morning. 😂🔥

The kitchen smells ridiculous, the prep is done, and the lamb can now just cook low and slow while everything comes together.

I think I’ve earned a few hours off…

🍻 Time to socialise again while the lamb does its thing.

Next stage — slicing that lamb and building the finished Persian breads with all the fillings. 🇮🇷🥙🔥

12/09/2026

🇮🇷🔥 PERSIAN LAMB — STAGE 1 | BUTCHERY & MARINATION

This one starts with a whole leg of lamb 🐑🔪

First job — butcher it properly.

Bone removed carefully, keeping the leg as intact as possible, then opened out and trimmed so we’ve got an even piece of lamb ready to take on some serious Persian flavour.

Then comes the marinade… 🇮🇷

🧅 Fresh onion
🧄 Garlic
🌼 Saffron
🍋 Lemon
🫒 Oil
🌶️ Persian spices & seasoning
🌿 Fresh herbs

The lamb gets worked thoroughly with the marinade, making sure it gets right into every fold before being rolled back up, tied tightly and left to marinate.

This isn’t a couple-of-hours job.

We’re giving that saffron, onion, garlic and spice plenty of time to work their way through the lamb before we move onto Stage 2 — the cook. 🔥

The plan?

Slow roasted until ridiculously tender, then hit with enough heat to build that dark, caramelised Persian-style crust on the outside.

Stage 1 complete. 🇮🇷🐑🔥

Wait until you see what happens to this…

02/09/2026

🍕🔥 COBBROX PIZZA — FRIDAY PICKUPS FROM HIGH SPEN 🔥🍕

This Friday I’ll be firing up the ovens at home with a limited number of pickup slots available.

Choose from my big 12" × 12" SQUARES or ROUND / SESAME BASE PIZZAS.

⚠️ LIMITED NUMBERS — DM ME TO BOOK YOUR FRIDAY PICKUP SLOT

Please get your orders in BEFORE FRIDAY where possible. Everything is made from scratch — dough, pizza sauces, marinades and finishing sauces — so I need time to get everything prepped and ready. 🍕🔥

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🍕 12" × 12" SQUARES
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🔥 ALL LOADED SQUARE PIZZAS — £14 🔥

🥩 MEAT FEAST — £14
Italian salamis, Calabrian pepperoni, Cobb’s homemade pizza sauce, fresh mozzarella & basil. Cobb’s Honey optional.

🌶️ PEPPERONI, NDUJA & RICOTTA — £14
Pepperoni, nduja, red onion, ricotta, mozzarella & Cobb’s pizza sauce.

🇮🇳 CHICKEN TANDOORI MASALA — £14
Tandoori-marinated chicken, red onion, garlic, coriander, mozzarella & Cobb’s pizza sauce, finished with fresh mint raita.

🥭 CHICKEN TIKKA — £14
Tikka-marinated chicken, red onion, garlic, coriander, mozzarella & Cobb’s pizza sauce, finished with fresh mango sauce.

🍯 CALABRIAN PEPPERONI — £14
Calabrian pepperoni, Cobb’s pizza sauce & mozzarella, finished with Cobb’s Hot Honey.

🌿 VEGGY — £14
Roasted peppers, red onion & mushrooms on Cobb’s pizza sauce, finished with Mediterranean herbs.

🔥 CHICKEN PIRI PIRI — £14
Piri Piri-marinated chicken, roasted peppers, mozzarella & Cobb’s pizza sauce, finished with fresh parsley.

🧄 CHICKEN KIEV — £14
Garlic & parsley chicken, mozzarella & Cobb’s pizza sauce, finished with fresh parsley.

SQUARE CLASSICS

🍅 MARGHERITA — £12
Cobb’s homemade pizza sauce & fresh mozzarella.

🧀 3 CHEESE GARLIC BREAD — £12
Mozzarella, Lake District Mature Cheddar & Pecorino.

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🔥 ROUND / SESAME BASE — £13
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🥭 CHICKEN TIKKA — £13
Tikka chicken, red onion, garlic, coriander, mozzarella & mango sauce.

🌶️ PEPPERONI, NDUJA & RICOTTA — £13
Pepperoni, nduja, red onion, ricotta, mozzarella & Cobb’s pizza sauce.

🌶️🔥 PEPPERONI, NDUJA & JALAPEÑO — £13
Pepperoni, nduja, red onion, pickled jalapeños & mozzarella on Cobb’s Vodka Sauce.

🇮🇳 CHICKEN TANDOORI MASALA — £13
Tandoori chicken, red onion, garlic, coriander & mozzarella, finished with mint raita.

🍯 CALABRIAN PEPPERONI — £13
Pepperoni, Cobb’s pizza sauce & mozzarella, finished with local hot honey.

🇮🇹 ITALIAN SALAMI — £13
Italian salami, mixed peppers, mozzarella & Cobb’s pizza sauce, finished with chilli flakes.

🧄 GARLIC BREAD — £11
With or without cheese.

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📍 FRIDAY PICKUP — HIGH SPEN
📩 DM YOUR ORDER + I’LL GIVE YOU A PICKUP SLOT

Limited numbers available — once the slots are gone, they’re gone.

Please order before Friday where possible so I can get everything freshly prepped. 🙌🍕

Made from scratch. Made properly. COBBROX. 🍕🔥

29/08/2026

🍕🔥 COBBROX PIZZA — NEXT FRIDAY! 🔥🍕

Right then… the oven’s getting fired up again! 🔥

Next Friday I’ll be doing pizzas for PICKUP from my house in High Spen.

And you’ve got a choice 👇

🍕 The classic Cobbrox rounds
🟥 The big square pizzas

Proper dough. Proper ingredients. Big flavours. 🔥

I’ll be posting the full menu next Wednesday, but if you already know you fancy one, start dropping me a message and I’ll get you on the list. 📲🍕

📍 Pickup — High Spen
📅 Next Friday
📋 Full menu — Wednesday

Let’s get the first Friday of September off to a proper start! 🍕🍺🔥

29/08/2026

🍕🔥 BANK HOLIDAY — NIGHT ONE AT THE COBBS 🔥🍺

Pizzas were flying.
Tunes were banging. 🎶
Beer was flowing. 🍺
Laughter got progressively louder. 😂

Basically… a standard quiet night at the Cobbs. 🤣

Great food. Great company. Great craic. ❤️

Tonight we take a night off from feeding everyone else…

📍 NEWCASTLE — WE'RE COMING TO EXPLORE YOUR DELIGHTS. 👀🍺🍴😂

Could get messy.

23/08/2026

Derwent Reservoir ➡️ ➡️ Home for pizza 🍕🔥

What a canny day! 🙌

A cracking wander around Derwent Reservoir, a stop off at Beatntrack, then back home to fire up the pizza oven. 👌

Fresh air, good scran and homemade pizza to finish — Sundays don’t need to be complicated! 😎🍕🔥

16/08/2026

Early start at Cobbrox HQ means more time to enjoy the day… and obviously, more time to play with dough. 😂🥟🔥

Today’s little experiment — Poolish-fermented, laminated Tongguan-style buns.

Long-fermented poolish, hand laminated, coiled and baked for that crispy, flaky outside with a light, soft centre.

Still tweaking. Still testing. Still chasing that perfect bun. 👌

And yes… I already know what’s going inside these. 👀🦆🔥

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Rowlands Gill

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