Ours is a 40 year story…
A slow food story, you might say. A story that began with a little boy in his grandad’s bakery, coming face to face with the thing that would define his life. Bread. And, some 4 decades later, Michael Hanson’s approach to food has never changed – a desire to make authentic products, with time honoured methods and ingredients.
The Hearth is the culmination of this outlook – a place for breaking bread, and spilling conversation with family, friends, and children. Whilst indulging in, what we believe to be, some of the finest Neapolitan sourdough pizzas in the UK – and all using carefully sourced ingredients, and our own, locally grown, heritage flour.
We’ve been lucky enough to have had our efforts recognized with awards, and recommendations in books, the BBC Good Food Magazine, and Sunday Times Dish Magazine. But as they say, the proof of the pudding is in the trying – so why not stretch your legs and give us a go. We don’t think you’ll be disappointed.
