Loading Events

« All Events

Wood-Fired Pizza | Saturday 18th July 2026

July 18 @ 5:00 pm - 8:00 pm
Pizza nights at Wytch Wood Camping & Glamping | Somerset

Pizza Night at Wytch Wood Camping!

 


**PLEASE NOTE: WE NEED A  MINIMUM OF 10 ORDERS TO RUN PIZZA NIGHT**


 

Join us for delicious Neapolitan-style sourdough pizza made to order in our on-site, wood-fired pizza oven.

All guests and visitors from the local area are welcome to join us for pizza night and at the bar – just please make sure you pre-order before noon on the day to make sure you can get your pizza when you want it!

 

We operate a zero-waste policy, so all pizzas and salads must be booked in advance. This way, we can make sure we prepare enough dough and ingredients for our orders without having excess wasted and thrown away. We will try to accommodate walk-ups, but you may have to wait for an available time slot.

 

Look out for seasonal specials featuring homegrown, foraged and locally produced artisan ingredients. Plus, wash it down with a nice chilled cider or beer from the bar.

 


Join us for Wood-fired pizza at Wytch Wood Camping – Saturday 18th July 2026, 5–8pm


 

Opening Times, Ordering & Payment

  • Pizza will be served from 5–8 pm.
  • Pizzas must be ordered in advance, and you can choose from all available time slots. If you do not pre-order, we may not have enough pizza for you!
  • You can book your slot by completing the booking sheet in the barn, speaking with one of the team or by contacting Elise on 07796 622867 or enquiries@wytch-wood.co.uk

 

Payment can be made on the night in cash or card, or added to your campsite tab (if you are camping), to be paid at the end of your stay.

 


Contact enquiries@wytch-wood.co.uk for more information or to book.


July Specials – Tour de France Specials

We’re big cycling fans here at Wytch Wood, so July is dedicated to honouring that most iconic of sporting events with our own mini Tour de France in pizza form.

Bœuf Bourguignon Pizza
Slow-cooked beef in red wine with onions, bacon and Gruyère.

Alpine Melt (V)
Crème fraîche and caramelised onion base, topped with mushrooms and Gruyère, finished with thyme and chive oil.

Celeriac Rémoulade (VG)
A fresh and tangy dairy-free version of this French classic, with shredded celeriac, cornichons and fresh herbs.

Details

Organiser

Venue