Pizza earns pub slice of the glory after rave reviews

Graeme Leggett, manager of The White Hart, receives his Woody Award from Logs Direct director, Stephen Talbot.
Graeme Leggett, manager of The White Hart, receives his Woody Award from Logs Direct director, Stephen Talbot.

A Duffield pub has scooped a coveted food award after its wood-fired pizzas gained excellent reviews and comments from customers.

The White Hart at Duffield has won the ‘Woody Award’, like Italio in Blackpool and The Pizza Guy in Yorkshire before it, thanks to submitting excellent customer comments about the pizzas.

The Woody Awards are the new dining-out accolades created by kiln-dried wood specialist, Logs Direct.

They are awarded to restaurants, pubs, other eateries and mobile caterers offering wood-fired dishes.

Wood-fired pizza, cooked in a Valoriani Tuscan clay oven, is a major part of the White Hart’s menu.

The pub opens seven days a week with their award-winning pizzas served from noon to 2.30pm and from 5pm-9.30pm, Monday to Friday, all day from noon to 9.30pm on Saturdays and from noon to 8.30pm on Sundays.

Logs Direct’s director Stephen Talbot said the Belper venue was a worthy winner.

He said: “Served with the authentic taste of Italy, thanks to cooking with a real fire and the consistency of heat provided by our kiln-dried logs, The White Hart had all the ingredients to make it a Woody winner.

“However, the award is given on the basis of customer testimonials and it was the great customer comments that the judges could not ignore.”

Graeme Leggett, manager of the White Hart, said: “We are delighted to scoop the Woody Award and become the first eatery in Derbyshire to do so.

“We invested in a wood-fired pizza oven and recognised that our choice of logs would be crucial.

“We chose Logs Direct because we knew that top chefs use them and that their moisture content is less than 20 per cent, which means no spitting and smoking and an oven that gets up to temperature quickly.

“This allows us to ensure that every pizza is cooked to perfection and to now have that recognised is fantastic.”