As former owner and head brewer of Heavy Industry Brewery – winners of CAMRAS 2016 champion strong beer of Britain, along with numerous other awards – Tom is passionate about quality beer and its provenance. Cask and keg beers are sourced from the best available locally and from independents nationally.
We will be installing a 2 barrel nano brewery, to be completed by end of 2021, to brew a diverse and eclectic range of beers under the name of Ten Ton.
Our sourdough pizza crust is lovingly made inhouse, the process begins at least 24 hours before the dough hits the clay tiles of the woodfired oven. The long fermentation imparts a tasty tanginess to the soft, chewy crust.
Neapolitan pizza is characterised by its raised, slightly charred crust with a crispy exterior yet soft and airy interior. If you’ve never experienced Neapolitan pizza before you may be surprised by the lack of crunch as the cheese and sauce create a hot, satisfying molten soupiness at the centre of the pie. Traditionally a slice of pizza is folded in half to contain the ‘lava’ and then eaten.
We source as many of our ingredients, as possible, locally. We use Shipton Mill 00 type flour and the mozzarella is from UK cows. Other cheeses on the Pedwar Caws and Yr Afr pizzas are Welsh.
We roast locally produced ham for our Hawaiian, but haven’t managed to grow our own pineapples yet!
The tomatoes are San Marzano from Italy, as there is simply nothing that compares with their balanced flavour which combines sweetness, tomatoey intensity and just the right amount of acidity.
Also from Italy is the Nduja, a spicy pork sausage from Calabria in Southern Italy, if this is not available, we occasionally use Spanish Chorizo.
Serving woodfired sourdough pizzas on:
Eat in or take away