A couple of weeks ago, I visited The Stable in Bournemouth along with some other Pizza loving Bournemouth Bloggers. Did you know it used to be the Tourist Information Centre?
We were treated to a pizza making demonstration by Patrick Campbell Executive Head Chef for the group.
The first Stable restaurant was opened in 2009 serving a selection of local ciders and pizzas, now the group runs seventeen restaurants. Branches currently stock over 50 varieties of cider served alongside the signature pizzas, salads and pies. They also offer a really comprehensive vegan menu along with Gluten free options.
They pride themselves on using the highest quality ingredients. Dough for their pizza bases is made fresh daily, using organic flour from a speciality flour mill (Shiptons Mill) and their own flour dough starter fondly named 'Jerry'.
We watched a demonstration on how the pizza sauce is made including the use of several very large tins of tomatoes, the group joked that it wouldn’t matter if they got splattered as quite a few were wearing red anyway.
The sauce is made daily in huge quantities and once blitzed until smooth will be enough for 360 pizzas. Next up was a demonstration on how to make the dough for our pizza bases. as you can see from my little video it was quite a large mixer and made enough dough to make 192 bases.
Once we had watched the process we had the opportunity to make our own pizza from a selection of ingredients, thankfully the bases were laid out for us otherwise it would of got very messy.
We had a fun and informative evening, a big thank you to Bournemouth Bloggers for the invite and The Stable for our warm welcome.
Honestly though, we need no encouragement to eat at The Stable, our family are regulars, I prefer the light sourdough base they make for their pizzas, not too thick or doughy. Their pies are pretty awesome too, offering something a little different to the norm.
If you visit at the weekend they have regular DJ sessions too.
We will be back soon, thanks for having us.