Meet the Maker

Every great product needs a quality base, and that goes for pizza more than most. All of the flour used in our sourdough pizza bases, garlic bread, wraps and rolls is from one source of organic flour, and that’s Shipton Mill in the Cotswolds. There’s been a mill on the site of Shipton Mill since the time of the Doomsday Book, and that’s a great reason for them to hold on to a great tradition.

 

Our sourdough is made from the same culture in all our restaurants, that’s to say that there’s a bit of the original dough starter from our Bridport Stable in all of our sourdough around the country. Our traditions are important to us too, so it makes sense that we use the best ingredients for our bases and bread, and that means using an organic flour from Shipton Mill.

 

The Traditional Organic White Flour we buy from Shipton Mill uses a blend of the British-grown, but now-rare Maris Widgeon wheat, combined with continental grains. This gives the flour a distinct quality and flavour, perfect for topping with our unique selection of Westcountry and Welsh ingredients. It’s just one of the reasons that our pizzas are unique and of great quality.
Andy, one of the original founders, and Executive Head Chef of The Stable says “Great quality organic flour is an important starting point for an artisan sourdough, and our pizzas just wouldn’t be the same if we used any old flour”.

 

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