WARRINGTON almost looked like a different town on Monday.

The Golden Square’s Old Market Place in particular was full of people seizing the opportunity to catch up with family or friends and enjoying the simple pleasure of an alfresco coffee or meal.

It was a reminder that the town centre has the potential to bounce back quickly if there are no disruptions to Boris Johnson’s ‘roadmap’ to release England from Covid rules.

As well as there being space for around 250 people to safely meet in the square, the green shoots of recovery in Warrington are reflected in the town’s new businesses.

So we chatted to the team at Dough Dough who were preparing for their first day of trade.

The Neapolitan-style pizzeria has taken over the glass-fronted unit, formerly occupied by Prezzo, and can only serve customers on its outdoor tables until the next step of the restrictions easing takes place on May 17.

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There is just space for around 40 diners under the current rules.

Laura Harvey, operations director, said: “We’re really excited to be open. We were expecting it to be busy but perhaps not quite as busy as it has been.

“We’re opening at 5pm and are fully prepared. We’ve got our blankets and heaters.

“Obviously, this restaurant used to be Prezzo. We’ve updated it into a traditional Neapolitan pizzeria.

“It’s great to bring some life back to the building as it has been empty for quite a while.

“We kept everything in the north west where we can and we thought this was a really great site and we just feel there is a market for it in Warrington.

“We’re opening in stages so in time for May 17 when people can dine inside we’ll have all the revamp done.”

The wood-fired pizza restaurant – part of Pheby Food Concepts (PFC) Group – will be the third Dough Dough in the region after Chester and Liverpool.

Laura added: “We’ve kept our site in Chester trading throughout lockdown so, as a company, we haven’t really got out of the rhythm of operating.

“But it’s still difficult to open a business at a time like this and so we’re buzzing to see how busy the town centre is.

“We’ve got all the Covid safety measures in place and we’re feeling ready. We’re fully booked for Friday and Saturday already.”

Dough Dough takes great pride in its signature dough which chefs raise for 24 hours which give the wood-fired pizzas a puffed up ‘cornicione’ (crust).