Dine in
Twenty seats in the back room, Tuesday to Sunday from 5:00 PM. Walk in or book.
Pizza oven and counter · 22 Corvel Street
Hot pizza, whole or by the slice
Ferrowick Pizza bakes in a gas-fired deck oven on the corner of Corvel Street. Sit in, collect from the counter, or let our own riders bring it round.
Ways to get your pizza
Sit in, collect, or have it brought round
One oven does the lot, so we pace orders to keep every pizza hot and crisp.
Collection
Order by phone or online and choose a time. Your pizza comes out of the oven as you arrive.
Local delivery
Our own riders cover two miles from Corvel Street, from 5:00 PM until 9:30 PM.
Lunch slices
Four slices on the counter from noon to 2:30 PM, sold one at a time.
Kids' dough sessions
An hour on Saturday morning. Children stretch, top and bake their own small pizza.
Party trays
Long trays cut into squares, with salads and sides. Order two days ahead.
How ordering works
The same steps for a table, a collection or a delivery. Call the pizzeria if you would rather talk it through.
- Choose how you want itBook a table, pick a collection time, or give us your address for delivery.
- Pick your pizzasAdd notes for allergies or half-and-half toppings. We read every note.
- We bake to your timePizzas go in the oven so they come out as you arrive or as the rider leaves.
- Eat while it is hotCollect from the counter, sit down at your table, or open the door to our rider.
Delivery and party terms
A general guide. Your order confirmation sets out the details for your own order.
| Order | What applies | Details |
|---|---|---|
| Delivery | Within two miles | $3 delivery charge |
| Small orders | Under $15 | Collection only |
| Party trays | Two days' notice | Serves 10 to 12 a tray |
| Kids' dough sessions | Saturday 10:00 AM | $12 a child, eight places |
| Cancellations | Trays, 24 hours' notice | Refunded in full |
Sample content. Replace charges, distances and times with your own.
The crew behind the counter
A small team that stretches, bakes, rides and answers the phone.
Marta Quillon
Owner and head pizzaiola
Mixes the dough each morning and runs the oven on busy nights.
Desmond Achterberg
Kitchen lead
Writes the Friday special and keeps the toppings fresh.
Priya Vellacott
Counter and bookings
Takes orders, plans party trays and runs the kids' sessions.
Jonah Strelley
Delivery lead
Plans the rider rota and knows every short cut in the area.
Questions
One oven, dough made every morning, and riders who work for us, so your pizza arrives as we meant it.
Do I need to book?
No. Walk-ins are welcome. Booking helps on Friday and Saturday evenings and for groups of six or more.
How far do you deliver?
Two miles from Corvel Street. Enter your address when you order and we will tell you straight away.
Can you cater for allergies?
Tell us when you order or book, and speak to the counter before you pay. They check every pizza with the kitchen.
Do you sell slices in the evening?
Slices are a lunch thing, from noon to 2:30 PM. In the evening we bake whole pizzas to order.
How do the kids' dough sessions work?
Book a place for a child aged six to eleven. A grown-up stays with them, and they take home the pizza they make.
Is the pizzeria step-free?
Yes. The front door and the back room are step-free, with an accessible restroom.
Find us on Corvel Street
On the corner by the bus stop. Call, send a message, or follow the smell of the oven.