All of our pizzas are handmade using a blend of stoneground wholegrain and 00 flours produced by British mills and are topped with our signature homemade tomato sauce. Our use of wholegrain flour, along with a 72 hour biga fermentation process, ensures that our pizzas are light and airy, as well as being more easily digestible.
All of our dishes are freshly made onsite by our talented team. This includes our pizza dough, sauce, toppings, pasta dishes, dips and puddings. In addition to our core menu, we offer regular specials featuring seasonal ingredients from our lovely local producers. We offer both vegan and gluten free pizza options.
Cheddar cheese sauce base, Somerset fior di latte base, topped with our slow cooked Ashurst beef ragu, finished with Parmesan and fresh basil.
Spaghetti served with a slow-cooked tomato sauce and aubergine, topped with ricotta salata & fresh basil.
We are thrilled to be a finalist for this year's Pizza, Pasta & Italian Association (PAPA) Best Independent Restaurant award!
To be nominated for such a prestigious award having only opened as a restaurant last December is an absolute honour. One of our Pizza Chefs, Alex Punter, is also through to the finals of the Pizza Chef of the Year competition and will be competing in two categories!
We are really looking forward to attending the awards ceremony in London in November, where the winners of both the Pizza Chef of the Year and Best Independent Restaurant will be announced!
Thank you so much to everyone who has visited the restaurant and supported us along our journey!
Published September 2025
Choose from a 9" pizza or pasta dish and a pudding for just £10! We are open for lunch and dinner Tuesday to Friday and all day Saturday. Book now for half term!