We cook sourdough pizza in our wood-fired brick oven. Neapolitan style at extreme heat delivering crisp pillowy crusts, with spots of char. Our dough is proofed for 36 hours producing a dough which is easy to digest and has a depth of flavour. None of the artificial/ chemical yeast which floods our nation.
Informal, relaxed, atmospheric, cosy, good value, tasty, fun - you get the drift.