A POPULAR pizza restaurant chain is set to open in Maldon.

Dough and Co Woodfired Pizza will be opening in the High Street.

The restaurant is set to open in the coming days, with multiple job applications showing an imminent start date. 

The chain currently has ten other restaurants in the east of England.

It aims to help the environment by using recycled pallets as furniture and as wall panelling.

Maldon and Burnham Standard: Essex restaurant: outside Dough and Co in HalsteadEssex restaurant: outside Dough and Co in Halstead (Image: Newsquest)

Instead of using traditional firewood, the business used reformed briquettes made from recycled compressed wood shavings.

Although they cost considerably more, they burn for a long time consistently and don’t emit any smoke.

Another way the business hopes to be more environmentally friendly is by only using Gozney ovens.

The ovens retain heat much more than a standard pizza oven and have DEFRA certification.

Maldon and Burnham Standard: Restaurant interior: inside a Dough and Co restaurantRestaurant interior: inside a Dough and Co restaurant (Image: Newsquest)

The business is also now using recycled cardboard boxes and looking to source more environmentally-friendly plastic alternatives.

A spokesman for the restaurant chain said: “We are excited to be part of the Maldon community soon.”

Job adverts have been posted online for the site, including for an assistant manager, a part time pizza chef and delivery driver.

In the advert from Dough and Co, it said: “Our Pizzaiolos are the heart and soul of DOUGH&co.

Maldon and Burnham Standard: Chain owner: Dough and Co owner Chris SharmanChain owner: Dough and Co owner Chris Sharman (Image: Newsquest)

“They care about getting it right for our customers. Our pizzas are “Napolese” style cooked in our wood-fired ovens and although experience with these is preferable, the most important thing you need to bring to us is a passion to learn and the want to get it right.

“This role is working within a team so it requires you to be a friendly, ambitious chef - leave the ego at the door, but bring the pride in what you do with you.

“We’re a young and fresh company, who are continually expanding with new openings.

“Our standards we want to be the best, and so if this sounds like the type of business you want to work in then please apply.”