about me 

I trained as a Chef at City of Bristol College and have worked in the fine dining sector both in the UK and America. I’ve always had a love for pizza and I learnt how to make Neapolitan style whilst I was working in the USA. When I returned home I bought an Ooni pizza oven and did regular pizza nights with my family. A combination of lockdown and my love for pizza turned into a business!

about my food

I focus on good, simple ingredients that speak for themselves. I use the best quality tomatoes, cheese and meats, all imported from Italy to taste like a true Neapolitan pizza. With just the right amount of toppings you can really taste my homemade 24 hour slow fermented dough, something I’m really proud of.