Pizzabowl at Punchbowl

Pete Williams of The Punchbowl, Spalding, with the newest addition to the pub's menu, home-made pizzas cooked in a log-fire oven, with peppers, tomatoes, onions and pepperoni.  Photo by Tim Wilson.
Pete Williams of The Punchbowl, Spalding, with the newest addition to the pub's menu, home-made pizzas cooked in a log-fire oven, with peppers, tomatoes, onions and pepperoni. Photo by Tim Wilson.
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A popular Spalding pub is turning its attention to “casual dining” by serving its regulars with home-made pizzas cooked in a log-fired oven.

The Punchbowl in New Road is flying the flag for South Holland’s unique status as a national food producer by using meat and vegetables from the area in its range of tasty pizzas.

As well as traditional margherita, Hawaiian and pepperoni varieties, customers can also try hand-sliced Lincolnshire sausage and caramelised onion, with meats from Pinchbeck butchers W. Hargrave and Son.

Punchbowl landlord Pete Williams said: “I’ve resisted doing food here for 19 years but these days people use pubs a lot less just for drinking.

“So we got our Pizzabowl up and running just before Christmas last year, opening it up on an experimental basis for two weeks.

“But since then, we’ve spent the last few months varying the pizzas, changing the dough and deciding on the best way to make the sauces which are all home-made.

“The Punchbowl is never going to be a restaurant, but we are trying to introduce casual dining to Spalding which is something that’s popular in towns and cities across the country.”

But not only is The Punchbowl offering its regulars a choice of pizzas – they have also added hand-made ground steak burgers with cheese and bacon toppings to the menu.

Pete said: “We offer pizzas made to order, with oven-roasted peppers, tomatoes and onion, as well as using some of the ingredients to make our very own pizza sauce.

“Everyone we spoke to in the pizza trade asked us why we decided to use a log-fired oven and we said that it adds a twist and a taste that we can call our own.

“All the ingredients are sourced locally and it’s quite amazing how much attention to detail we’ve paid to come up with pizzas that we think will really work.”

The Punchbowl pizzas are available in two sizes, six-inch and ten-inch, on Thursday and Friday evenings, as well as all day Saturdays and Sundays.

Pete said: “It’s unusual to offer people burgers and pizzas without chips on the side or ice cream afterwards.

“But the beauty of a limited menu is that you know everything will be fresh.”