Stoned Information

Stoned is the outdoor pizza kitchen that was started back in 2013, initially as a holiday job, increasingly something that's more year-round. In the summer we visit the campsites around Croyde and Woolacombe, and outside of this we do private parties, events and a few local festivals. We use the best ingredients we can find ... take our dough, for example: organic stoneground flour, organic yeast, extra virgin olive oil, cornish sea salt and water. We combine them in a 'slow-dough' 24-hour fermentation method. We source as much as we can from within the South West - free range chicken, rump steak, cheese and lobster are all from nearby. But that doesn't stop us going further afield when we need to ... our pepperoni is some of the best salami made and matured in the caves of Tuscany and our extra virgin olive oil is from Greece. It all started several years ago with a small oven, a bunch of friends and just two camp sites. By 2014 I'd made enough to buy two bigger ovens and also bought two Piaggio's to transport them around. My bunch of friends had grown to 18 in number and we started to look like a professional team with uniforms and the highest standards. I want to show that although we're young, we can still deliver a top quality product. One final thing. Whilst we're making pizza and having fun, we want to do a bit of good too. So we're supporting two charities: Encompass is a local Barnstaple charity providing help for people facing poverty and hardship in other ways. We also support Centrepoint because of its work with young people. You'll see more of this on our newsfeed. It hasn't always been easy with many early mornings, late nights, wet and windy days on site when we should have been dry and warm at home. But it feels like it's worth all the effort when I read our reviews and hear what people have to say. 2016 is going to be exciting again with more new ideas.