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. Upstairs & Outdoors, when open, are on 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!

Opening Hours

Thurs & Mon 3-10pm 

Fri-Sun 12-10pm

Closed Tues & Wed

Dine in bookings until 9pm, Takeaway until 10pm!

Current store operations cannot guarantee that each handmade dish does not contain gluten, due to the quantity of flour used in our kitchen.