Baz and Fred

Baz And Fred

Baz and Fred came together as two young food enthusiasts to exploit the amazing cooking qualities of the Chadwick Oven, designed by the sculptor and engineer Dan Chadwick (Baz's godfather).

Baz and Fred have bases in London and Bibury, Gloucestershire.

Serving at weddings, festivals, corporate events, private parties and many more.

COME TO US: As of 2016 Baz and Fred launched a permanent residence in Flat Iron Square, London.

Using collapsable, custom built pizza rigs (each housing 6 of the mighty Chadwick ovens) they can serve almost anywhere - rooftops, gardens, terraces, festivals, fairs, street food events, weddings, office lunches and parties of all varieties.

https://bazfred.com

Baz & Fred | Better Bankside

Food Review: Baz And Fred Pizza | Londonist

Flat Iron Square's resident pizza guys are using some extremely non-trad ovens.

The results are impressive though, with a Neapolitan pizza's floppy, soupy-ish centre but a thinner crust.

Toppings are high-quality and generous, the chorizo and 'nduja pizza heavy with fiery meat.

Maybe a touch too heavy — this is a street food set-up, and eating with your plate balanced on a ledge might work better with a stiffer, more portable slice.

Baz and Fred pizza: not the simplest to eat standing, but worth the mess.

Baz and Fred's Pizza in London - Wedding Catering | hitched.co.uk

Baz and Fred are two pizza enthusiasts who came together to make the best food possible.

They’ve been working for the past four years to build their impressive reputation and have a fierce following for their pizza.

We started off as a mobile pizza company and haven’t lost our touch for suppling perfectly crispy pizza for weddings.

We have several pizza ovens that dismantle into smaller sections that mean we can cater for any location no matter how small.

We can have 4 – 6 ovens running at once and it takes just over 3 minutes, which means that you won’t be waiting for your delicious hot pizza.

Baz and Fred - restaurant review - Pizza in SE1 - Baz and Fred

Luckily for us, a red neon sign displaying a single word ‘Pizza’ guided us to Baz & Fred.

Six Roman-style stone baked pizzas are on the menu, ranging from mozzarella to the delicious chorizo nduja.

A particularly unique aspect of Baz & Fred is their pizza oven.

These ovens are able to reach the same temperatures as traditional wood-fired ovens and certainly provide an entertaining experience for the punter, who can watch their pizza being birthed from a silver orb.

If one is in the Borough area and requires a hearty pizza in a convivial atmosphere, Baz & Fred is a good call.

Baz and Fred's Pizza, Flat Iron Square, London: restaurant review ...

The stone-baked pizzas are cooked using a Chadwick Oven, designed by Dan Chadwick in the Cotswolds, resulting in fluffy, crunchy crusts.

Choose between a classic tomato and mozzarella; a spicy chorizo, ‘ndjua and mozzarella; a Napoli salami, pesto, chilli and mozzarella; a prosciutto, Portobello mushroom and mozzarella; or goat’s cheese, caramelised onion, rocket and balsamic.

On the goat’s cheese, caramelised onion, rocket and balsamic pizza, the cheese was tangy but not too overpowering, so the sticky sweet caramelised onions still shone through.

At Baz and Fred’s, pizzas are cooked in a Chadwick Oven (designed by Baz’s godfather).

The goat’s cheese pizza maintained its crusty base to the centre, but the prosciutto version was heavy with the toppings.

Baz & Fred | Restaurants in The Borough, London

The first permanent pizza kitchen from this young chef duo.

Each pizza is cooked in a single 'Chadwick Oven' designed by Dan Chadwick, who handily happens to be Baz's godfather.

Most of the ingredients are sourced from Italy, including the san marzano tomatoes used in their tomato sauce, but if they can't find them there they'll buy as locally as possible.

Pizzas on offer range from a simple tomato and mozzarella, furnished with parmesan and basil to goat's cheese and caramelised onion, chorizo and 'nduja, Neapolitan salami with house pesto and parma ham, and portobello mushrooms with mozzarella, parsley oil, rocket and basil.