About our Oven
Our Wood Burning Pizza Oven was built in 1997 from heat resistant concrete and blocks. The oven is kept at a temperature of 500-550F by burning oak and other hardwoods which are fed through the front by a long handled shovel. This ensures the maximum flavour and a crispiness for every pizza we make. It can hold up to 10 large pizzas at once and cooking time is between 7-10minutes. Be sure to take a look at the oven and pizza making process using our own homemade dough and Brick Oven pizza sauce.
Bookings can be made in the Main Restaurant only. When Upstairs or Outside are open for dining, they are on a first come-first serve basis!
At busy times such as weekend evenings, bookings are limited to 90 mins total time at the table and any party that does not arrive on time will have their table reassigned resulting in the booking being lost!
Fri, Sat & Sun 12-10pm
Closed Tues & Wed
Dine in bookings until 9:00pm, Takeaway until 10pm!