Queen’s Park is teaming up with one of its business partners DRG Group – which owns 20 independent restaurants including the Glasgow institution Di Maggio’s.
The youngsters will be asked to create a pizza which will be produced by Scotland’s finest pizza chefs, by choosing 3 toppings and a name for their pizza creation – but they will also need to link the name and ingredients to Scottish football, past and present.
For example, you could go for a “Steve Clark” Calzone or a Fiery “Sir Alex Ferguson”….
You could also choose toppings such a “McGinn” Mozzarella or “Tierney” Tomatoes” or “Robertson” Rocket or “Gilmour” Gorgonzola or “Adams” Anchovies or “Christie” Capers.
We want all those to enter to have fun and be creative.
The winning pupil will get to watch their pizza being produced, it will also appear on the Di Maggio’s menu, and they will receive a family meal to enjoy the pizza plus transport to and from the Royal Exchange Square restaurant.
A jumbo-sized pizza will also be created so all their classmates can enjoy a slice of the action, and the teacher of the winning pupil will also receive a Meal Voucher for Di Maggio’s.
The winning pupil and teacher will also receive a Queen’s Park goodie bag.
Entry forms can be downloaded from the following link HERE and they can also be collected from Queen’s Park Offices and from Di Maggio’s, Royal Exchange Square.
Completed entries can be sent to email@example.com or they can also be handed into Queen’s Park FC offices.
Co-founder of DRG, Mario Gizzi, said: “Both Di Maggio’s and Queen’s Park have a real commitment to engaging with youngsters in a creative, fun and rewarding way and so we are delighted to support this fun competition.”
Kieran Koszary, Head of Commercial commented: “We are proud to be bringing together two iconic Glasgow institutions, Queen’s Park FC and Di Maggio’s, for this fantastic competition for the young children across Glasgow. I am sure the quality of entries will be fantastic and will demonstrate Glasgow humour, energy and creativity. Thank you to Mario and his team for their support with this venture which we hope will become part of the “staple diet” for years to come”.