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Featured Oven- Emma’s Mezzo 76

To celebrate some of the fantastic wood fired ovens we have seen installed over the years, we will be running a new feature. This will showcase the potential each oven has and the measures that you can take to create a bespoke design that suits your needs and tastes.

“It’s amazing what you can do with an idea you’re passionate about and lots of determination

First up, we have Emma who documented her oven journey on Instagram ( @our_little_home2home_reno ). An important element of the kitchen redevelopment was installing a wood fired oven. She opted for the Mezzo 76 with an Insulation Kit, Render Kit and a Twin Walled Flue System (essential for indoor installations). 

Emma’s goal was a “modern country” design which she achieved through a fusion of modern elements – pop art, wall mounted text, engineered wood, render and skylights – as well as country notes – rustic bricks, stable doors and velvet seats.

Emma’s Mezzo 76 Oven

Focusing on the oven area, Emma has created a hearth at the front of the oven using macrame pumice cross stitch tiles which she got from Topps Tiles. These were put around the perimeter of the oven, with the Mezzo 76 embedded with calcium silicate board underneath so it is flush with the tiles. These tiles are also laid on the floor in front of the oven to create a work area away from the rooms engineered wood flooring.

What makes Emma’s worktop extra special is that, when not in use, it also functions as a mantelpiece. We love how she keeps her display seasonal – most recently she created an Easter scene that showcased the oven beautifully.

Regarding the process of construction, Emma says “Be brave with your pizza oven! We never thought we’d be able to get one built inside the kitchen (we already have one in the garden), but it’s amazing what you can do with an idea you’re passionate about and lots of determination. Plus it helps to have an amazing team of builders and experts to bring it to life!“

Emma’s team of builders built a brick cube base, with a space for wood storage. The oven was integrated into the design of the house, using neutral toned bricks that match the wall. This draws attention to the brighter elements dotted around the room – such as the wall art, the seasonal produce on the worktop and the flame of her Mezzo 76 Oven!

The insulation and render keeps the oven hot for longer. This allows them to save fuel by cooking with the residual heat – fully utilising the excellent heat retention of a rendered oven. Emma has been able to produce some excellent overnight stews, as well as many other great meals.

“We absolutely love exploring with new foods in it, particularly utilising all of the residual heat after we’ve cooked our pizzas. We’ve slow roasted meats, roasted vegetables to make pasta sauces, made overnight stews! We’re looking forward to trying more as time goes on.”

Remember everyone, it’s more than a Pizza Oven!

She brightens up the area by having a piece of vibrant art on the wall. She alternates between different pieces, but are both courtesy of Art By Inuka (@artbyinuka). There is also some playful wall writing seen above the doorway that states “In this kitchen we eat pizza and dance”.

However, Emma uses more than art to brighten up her kitchen space. The room also features a skylight, allowing for sunlight to stream into the room beautifully.

Through this skylight, you can also see the top of her Twin Walled Flue System. This system has a lining of insulation which stops the heat emitting out the pipe like it would through a traditional flue. This allows for a safe passage of the smoke out of the building and the pipe will not be hot to touch so can come into contact with your building materials.

Emma advises: “If you are thinking of building an indoor pizza oven you do need to think carefully about its location. Consider the route your flue will take (particularly in relation to your neighbours houses) and get a flue specialist in to plan it before you start your oven development.”

A simple 1.5m twin walled system is available on our website, but if you wish to have a more complex system is is always worth speaking to HETAS. They are an organisation which can be used to find a flue installer who will be able to meet your requirements in terms of directing the smoke with an appropriate level of drag.

“Think about air outlets, or keeping your oven child-safe (if that’s something you need to consider). You’ll need heat resistant tiles for your surrounding area. Then of course it will have to be signed off by building regs! There’s lots to think about, but it will be worth the effort.”

Emma ensured her indoor installation adhered to building regs by using a HETAS qualified flue installer. The oven uses calcium silicate board under it to help keep the heat within the oven and not conduct through to building materials. The oven is finished with our off-white render mix and a solid cast archway.

The Calcium silicate board, insulation body soluble fibre blanket and decorative archway are all part of the insulation kit – available as part of an oven kit, or can be purchased separately by those who decide to insulate and/or render their oven at a later date.

Special thanks to Emma for choosing The Stone Bake Oven Company and for showcasing the Mezzo 76 in your wonderful, stylish home!

Thanks for reading the first of our new ‘Featured Oven’ series – we hope this feature will provide our customers (both old and new) with inspiration when it comes to designing their own wood fired cooking space.

Proud of an oven you would like to feature? Please message us on social media or email

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Spring has Sprung

Spring has Sprung!

spring (4)

The days are getting longer and warmer and it is time to get back outside and enjoy cooking in the sunshine! For this month we have come up with a Spring Produce Guide, which will hopefully tantalise your taste buds!










Spring Onion



New Potatoes

Why don’t you try out some of our ‘Spring has Sprung’ recipes! (Full recipes on our recipe page on the website).


Wood Fired Lamb, Asparagus and New Potatoes


A perfect spring twist on a winter’s dish; ideal whilst the days get warmer!


4lbs Leg of Lamb, boneless roast

1 bunch of Asparagus

1 head Garlic, cloves

2 tbsp Fresh Rosemary

2lbs of New Potatoes

Salt and Pepper to season

¼ Cup of Olive Oil

Zest and Juice from 2 Lemons


In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season the lamb with salt and pepper. Place in a large re-sealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let it sit at room temperature for 1 hour (or refrigerate overnight), flipping the bag halfway through.


Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.


Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer potatoes to a cast iron tray and roast for 20 minutes.

Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast for 15 minutes. Remove the lamb from the oven to let the oven cool to a temperature of 150 degrees C, and cook for 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (about 20 minutes longer).

Tent lamb with foil, and let it rest for 20 minutes before carving and serving. If necessary, to fully cook vegetables; return them to oven while meat is resting.


Wood Fired Crab and Spinach Quiche

Looking for something healthy that will satisfy those hunger pangs? This delicious dish is a perfect mix of salmon and vegetable. 

2 unbaked pastry shells (9 inches each)

5 eggs

1-1/2 cups milk

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

1-1/2 cups grated Parmesan cheese

1 cup (4 ounces) shredded Swiss Cheese

3 tablespoons all-purpose flour

6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed

1 Package (10 ounces) frozen chopped spinach, thawed and well-drained


Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 200°C. For more information, please refer to our Cooking Techniques Guide.


Line each pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil; bake 5 minutes longer.

In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells.

Let the oven cool and bake at 170 degrees for a further 50-55 minutes. Let stand for 10 minutes before cutting. Serve warm.


Stone Bake Oven Roasted Shredded Duck, Watercress and Orange Salad

An oriental twist on a summer salad. This succulent duck dish is as colourful as summer!


  • 2 duck legs
  • 1 tsp five-spice powder
  • 5 tbsp rice vinegar
  • 5 tbsp soy sauce
  • 2 big oranges, segmented, juice reserved
  • 2 x 100g bag watercress
  • 200g bag radishes, thinly slices
  • 140g pack chicory, leaves separated
  • Small bunch of spring onion


Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 200°C. For more information, please refer to our Cooking Techniques Guide.


Pat the duck legs dry and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 minutes. Remove the duck and foil and increase the temperature to 240 degrees. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.

Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.


Stone Bake Oven Roasted Snapper With Grilled Lime And Mojito Oil

A creative dish to

  • 4 fresh whole snapper (1 pound each)
  • 4 teaspoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 bunch fresh cilantro, chopped
  • 1 tablespoon peeled and grated fresh ginger
  • 1 tablespoon sea salt
  • 1 bunch fresh thyme sprigs
  • 1 lime, thinly sliced
  • 2 or 3 slivers Scotch bonnet (optional)
  • Freshly ground black pepper
  • 4 limes and/or lemons, halved

For the Mint Lime Mojito Oil

  • 1 cup loosely packed fresh mint leaves
  • 1/2 cup fresh parsley leaves, finely chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons sugar
  • 2 teaspoons lime zest
  • 1 teaspoon sea salt
  • 1/2 teaspoon Scotch bonnet, seeded and minced
  • 1 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons capers, chopped (optional)
  • 1 teaspoon freshly ground black pepper


To make the mint lime mojito oil:

In a mortar and pestle, mix the mint and parsley with the garlic, sugar, lime zest, salt and Scotch bonnet. Transfer to a small bowl and add the oil, lime juice, capers, if using, and pepper. Let sit in the refrigerator for a minimum of 6 hours.

Rub each fish with 1 teaspoon lime juice. Mix together the oil, cilantro, ginger and salt in a small bowl. Score the outside of the fish with three cuts on either side and massage the marinade into the skin, the cuts and inside the cavity of the fish. Stuff each cavity with thyme sprigs, lime slices and slivers of Scotch bonnet, if using. Generously sprinkle the outside of the fish with sea salt and pepper and let rest for 1 hour.

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 230°C. For more information, please refer to our Cooking Techniques Guide.


Roast the fish for 20 minutes until the skin gets slightly charred.

Place the limes and/or lemons directly on the oven rack, cut sides down, until marked and slightly softened.

Place each fish on a serving plate and drizzle generously with the mojito oil. Garnish with the grilled citrus to squeeze onto the fish to add a kick.

Why not try and grow your own produce?

Spring is a perfect time to get back into the garden and start your own vegetable patch.


Rocket and Lady Christl are the most reliable and perfect for pots. Start them off in a large tub in March. As they grow, bury the stems with fresh compost. Once in flower they are ready to tip out and eat.


The plants are pest-proof and the grain, after a soak, cooks like rice. Colourful ‘Rainbow’ is the one to grow. Sow in spring for autumn harvest.


‘Apero and Black Krim’ have the best flavour but always make space for the less interesting but reliable and early ‘Tumbler’ and ‘Gardener’s Delight’. They produce even if the summer is poor.

Do you have a sunny spot/green house?

Vines Tomatoes

If you have a sunny spot, the seedless ‘Perlette’ and ‘Suffolk Pink’ are delicious. From Lancashire northwards they will need the protection of a greenhouse.





If you are growing herbs from seed then hardy annual or biennial herbs such as ParsleyCorianderDill and Chamomile can be sown from March until August.


Basil is only half-hardy so must be sown in spring under cover in warmth. Seedlings can be pricked out and grown on in warmth; planting out after all risk of frost has passed.


Seeds of perennial herbs such as SageRosemaryChives and Fennel should be sown in the spring under cover in warmth, and then potted on when large enough to handle. Harden off plants in a cold frame before planting out into their final positions.





Please be sure to share your wood fired recipes with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to or Facebook or Tweet us your photos.


If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.


For all the latest Stone Bake news & updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!




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The First Firing Of Your Wood Fired Oven

When you first get one of our ovens there a few steps to take before you start feeding it all your delicious meals! It is best to fire up your oven for four hours at a gradual heat to let it prime.

Sometimes if your oven heated too quickly fine cracks can appear on the dome. Please be assured that hairline cracking is a completely normal expectation of any wood fired oven. Please note that our oven material is reinforced with micro mesh technology meaning that despite the cracks, it is still completely safe to use. As our ovens heat and cool, they will expand and contract, this is a normal expectation. Please note that the cracks will more likely appear larger when hot as the oven expands and contract when the oven gets cooler. They can also vary in size, so some cracks may be small and others slightly larger, again this is completely normal. 

Please be assured that hairline cracking is purely cosmetic and will not affect the performance or longevity of your oven in any way. Our other advice would be that when you see these cracks appear do not add to the heat. Retain the heat as it is as heating it too quickly can lead to worse cracking.

During the manufacturing process water is used in the mix used to create the dome. When the oven is heated for the first time the oven will release this moisture either as steam or water. This shows the oven is drying as planned. So do not fear when where is water on the dome. After the first lighting the majority of the moisture will have escaped. The water you see is the moisture escaping from the dome through the cracks, which again is nothing to be concerned about. As you continue to use the oven all the moisture will have escaped and there would not be water coming out the dome. You should also be able to wipe off the residue. 

Once this process is complete yet is now the perfect time to seal in your with The Stone Bake Oven Sealant. The sealant is used to apply a coating to stop frost getting into the oven and causing cracks, as you can imagine, the hairline cracks are the most exposed area so it is important to seal these to prevent frost from getting in.

Please note if you have an insulation kit, it is still best to fire up your oven once before it is insulated built in. although as this will be contained in render/brickwork sealant is not essential. You can still use the sealant on render to help protect it from frost damage.


Firstly before you light anything you need to make sure you’re using the right type of wood. There are only two types of wood we would recommend using in our wood fired ovens.

Capo Forresta

In a nutshell our Capo Forresta are 100% beech briquettes, (a compressed baton of beech sawdust) sourced from France. What’s really special about this wood is that each briquette has a moisture content of less than 7%, which means their heat output is second to none. Another benefit is that you can simply knock them against a hard surface to break them apart. No axe needed! You can buy our Capo Forresta wood here. 

Kiln Dried Wood

Alternatively, we can also recommend using kiln dried, hard wood that has a moisture content of under 20%. Keep an eye out for wood otherwise known as ‘seasoned logs.’ ‘Seasoned logs’ are marketed as being very dry but their moisture content is much higher than 20%, so you will want to avoid these if you want your wood to burn cleanly and efficiently.

  • STONE BAKE TIP: All wood, whether it is briquettes or kiln dried logs, must be stored in a dry place to be effective.
  • STONE BAKE TIP: If you are seeing an excess of smoke in your oven, you are likely to be using a soft, sappy wood or a wood with a high moisture content. Swap this for a kiln dried hard wood or beech briquettes for a cleaner burn.


The Firing Up Process

firing up wood

  1. Using either your Capo Forresta or kiln dried wood, form a kindling stack in the centre of the oven. Note that your kindling needs to be approximately 3 inches wide and 10 inches long.
  2. Place a natural fire lighter into the centre of your kindling stack, making sure air can get to the wood to allow for efficient burning.
  3. Light the fire lighter and once the kindling has caught fire, leave it to burn and the stack will begin to collapse
  4. Once you have got your fire going, you can begin to feed the fire with more wood to help build a more aggressive fire.
  5. As the oven starts to approach higher temperatures, add small logs and later larger ones.
  6. Once the oven is up to temperature, you will notice that there will be a small amount of smoke. A good way to sense when the oven has reached its optimum temperature is to look out for a clear patch above the fire where the soot has completely diminished.
  7. Once your oven has reached it’s optimum temperature, you can then move your embers to the back or the side of your oven using our metal pizza peel.
  8. Depending on what you are cooking, you may want to allow your oven to cool.
  9. For pizza cooking, you will need to maintain a large rolling flame in the oven by adding more wood to the fire as needed to maintain this temperature.
  • STONE BAKE TIP: Don’t be afraid to add wood to your fire. Sometimes we find that customers struggle to reach their ovens optimum temperature simply because they are not adding enough wood.
  • STONE BAKE TIP: Always make sure that your wood fired oven reaches it’s optimum temperature of roughly 450°c, even if you are cooking with a lower temperature. This way it ensures that the dome and base are saturated with heat, which is essential for heat retention for longer cooking periods.


Now all that’s left to do is enjoy your wood fired oven!

Be sure to check out our ‘Firing up’ video, which you can find on our website here.

Please share your oven and creations with us and join the Woodfired oven community Facebook, Twitter, Instagram and Pinterest!

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September 19′ Oven of the Month – Stuart & Barbara Cook

Congratulations to Stuart and Barbara Cook for their fantastic Mezzo 76 kit oven. We absolutely love the Mediterranean style of their pizza oven and whole garden, it looks like it was well worth the wait!

Stuart and Barbara have put together some lovely words about their pizza oven journey;

“I had been thinking about building a pizza oven for a few years.  Having done a lot of research as to what type to build I discovered The Stone Bake Oven Company and dropping lots of hints to my wife Barbara, we paid a visit to the Stone Bake Oven Company to see what ovens were available.  We decided on The Mezzo 76.  The staff were very helpful and many questions were thrown at them prior to us purchasing our oven. 

Shortly after our visit we decided to move with a view that our next home would have a pizza oven installed.  We found our perfect property off plan and moved into it in March 2018.  We had the perfect siting for our new oven.  So we designed our garden around the oven. 

We finally purchased our oven from the Stone Bake Oven Company at Christmas in readiness for the garden to be landscaped in the new year.  It was delivered in the January, very well packed and remained in the garage alongside all our building materials that had been sourced for the garden.  Our garage had become a builders merchant yard, with the oven placed in its glory waiting for the day to be introduced to the garden. 

I was itching to get the oven installed but had to wait for all the ground work to be done before we could then have the oven built.  Finally in March, one year later from when we moved in, we were in a position to install our oven.

Our landscaper had never built a pizza oven but with the manuals supplied he was able to construct the base. 

So the base was built, and then 4 strong men braved it and helped to place the oven on top of the base (with promises of pizza as payment)!! 

Insulated, rendered and then painted.  With a few accessories dotted around it.

Finally, garden finished and oven lit.

We are now the proud owners of a pizza oven in our Mediterranean garden.

We wanted an oven which would retain its heat and we could use all year round.

We are so delighted with the results and now waiting for the rugby season to commence so that we can leave food to slowly cook whilst we are supporting our rugby team, and to return with friends to some slow cooked food.”

If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to Whether you purchased your oven a while ago or are a new customer, we would love to hear from you!

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April 18′ Oven of the Month – Neale Harrison

Welcome to April’s oven of the month. Congratulations to our winner’s Neale and Julie Harrison and their impressive Mezzo 76 Kit.

Here’s what Neale and Julie wanted to share with you: 

Our appreciation of great pizza really started when we moved to a small town near Venice for a 2.5 year work secondment. It soon became apparent that not all pizzas were the same and consequently we started to only eat in pizzerias with a wood fired oven. In Italy that wasn’t a restriction as it’s fairly common to find wood fired ovens but on returning to the UK we found it increasingly difficult to get pizza cooked how we like it – with a nice crispy base! We had considered bringing back an oven from Italy but it ended up not being practical. A quick google search when we were back in the UK revealed that the Stone Bake Oven Company was the ideal place to buy a kit and very soon after, it was sitting in a wooden crate on the drive. This was November and we gave ourselves until March to research how it should look and what type of structure we would build.

Despite having no brick laying skills at all we decided that a brick structure would look best in our garden next to our summer house, especially as we had kept the roof felt and paint so we could match them up! Two more decisions to make – the bricks and whether to include a storage area for the wood underneath. After many nights of searching on the internet for bricks that would be easy to lay and look different in the end we went for bricks cut from Yorkshire stone from a local quarry – not the cheapest way to do it but now having completed the build we are really pleased with how it looks.

Now to the wood storage area which most ovens have within their design. We decided fairly early on that the compressed wood material sold by the Stone Bake Oven Company would be the fuel we would use, we decided to design the base without a storage area and keep the wood in the summer house instead.

Most of the design is based on the plans on the website so this is an excellent place to start. The upper section and the roof were more our design to match up with the summer house but we are really pleased with the final result.

So after all of this have we been pleased with what we have cooked – absolutely! Pizzas are fantastic and so quick to cook, we’ve also experimented with cooking pulled pork over a Saturday night to be ready for Sunday lunch and a slow roasted leg of lamb. Whilst we love our BBQ’s it does seem extra special to invite friends and family over for pizza!”

Neale has kindly shared some images with us going through each stage of his build! 

If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to Whether you purchased your oven a while ago or are a new customer, we would love to hear from you!


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March 18′ Oven of the Month – Jason Rigby

Welcome to March’s oven of the month. Congratulations to Jason and the Rigby family who have won this month with their Mezzo 76.

Jason has opted for an elaborate brick dome and stand under a covered area in their garden. As you can see the flue has been directed to go up and out of the roof, if you are interested in achieving this look then please take a look at our blog post all about flue adaption here.

Jason has incorporated a storage area underneath the oven and plenty of worktop space to the side in order to create the perfect cooking environment, rain or shine!

Here’s what the Rigby family had to say: 

“We wanted to be able to use our oven in March through to October so we decided to build our Stone Bake oven under a new covered area on our terrace. We’ve had loads of fun and the kids love cooking, especially pizza’s! We have had lots of parties with friends and family all getting involved. Dad even cooked the Sunday roast!!”


If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to Whether you purchased your oven a while ago or are a new customer, we would love to hear from you!

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February 18′ Oven of the Month – Neil & Jo Whitehurst

Welcome to February’s oven of the month, congratulations to Neil & Jo Whitehurst for their amazing Mezzo 76 kit!

Neil and Jo opted for a classic white render dome, but have teamed it with a complex brick stand design and created an incredible outdoor kitchen!

Read what they had to say about their experience here:

“When we were looking at which oven to buy, the Stone Bake website was very important in our decision to go with a Stone Bake pizza oven. We had looked at a number of ovens of differing costs and quality. The level of skills required to build some of these ovens was also a factor in our decision. 

We had employed a local landscape gardener to build our new patio. He was very good at standard patios but had never built a pizza oven base before, he was happy to try something new. The website with its detailed manuals and previous customer’s photos helped us choose the Mezzo76 as the perfect oven for us. This decision was made easy because we were confident that, of all the ovens on sale, this one would be the right size, easy to install and wouldn’t be too expensive.  

We were concerned about the weight of the oven, a friend at work had taken delivery of a pizza oven that came in one piece and had problems getting it in to situ in their garden. Looking at the videos on your web site reassured us that the oven could be carried in pieces by a few able people from the garage to the back garden. I have included some pictures of the oven being built because we also found these photos posted by other people invaluable help in our process. 

When the day came to put the oven in place, it took 3 people to put the top on the oven in a few minutes. As soon as the top was on and we stood back to admire our new oven and, Molly the cat decided it was her new home! We kept the oven in its natural state for a few months because we were going to render it ourselves, but, couldn’t pluck up the courage! In the end, we did chicken out and a more able friend rendered the oven after we insulated it and put the chicken wire round it. 

We are so pleased with our new oven and have cooked many things in it, breads, pizzas, both shop bought and homemade, chickens, lamb, prawns and T-bone steak, to name just a few. Our friends love our new garden and oven and we seem to get more people popping round for dinner time these days!

 A big thank you to you and your team for the guidance which you make readily available. We are thrilled with our new patio and it wouldn’t have been possible without the guidance we found at the Stone Bake Oven Company.” 

A big thank you to Neil and Jo for such wonderful comments, we hope you keep enjoying your oven for many years to come!

If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to Whether you purchased your oven a while ago or are a new customer, we would love to hear from you!

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All you need to know about adapting your flue

As standard, your oven will arrive with a straight flue at the front of the oven- shown in the image below. However you can adapt this if you wish!


When delivered your flue will be in its original stainless steel form, however you can paint this black if you prefer. To achieve the look below, be sure to use a matte black stove paint. We now also sell black flues at an extra cost is this is how you wish to stylise your oven.


Using 45° angle bends you can change the direction of your flue and where it appears to leave the oven. You can view the angle bends on our website here. Once the additional flue pieces have been installed you can then render/ enclose the oven to conceal the bends.


















If you want to increase the length of your flue then you can absolutely do this using our additional 500mm flue lengths (suitable for the Primo or Mezzo ovens), check these out here.

If you are going to be passing your flue through a roof/ wall, then you will most likely need a twin wall, insulated flue system. As we are not specialists in the field, we cannot advise ourselves as every job is specific to the customer. We would instead recommend to contact a HETAS registered engineer to undertake a flue survey where they can advise further. You can find your local engineer here.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on InstagramTwitterFacebook and Pinterest.

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January 18′ Oven of the Month – Louise & Steve Burrows

Happy new year Stone Bakers! Welcome to our first oven of the month of 2018, our winners this time are Louise and Steve Burrows and their Mezzo 76 Kit!

“I would definitely recommend going for insulating the walls to increase flexibility in cooking style and longer cooking periods, as the quality of insulation provided by the Stone Bake Oven Company is fantastic”

Louise and Steve opted for a classic white rendered dome teamed with a white block work stand and finished it off with some porcelain Moroccan style tiles. The whole set up is very sleek and is a big favourite in the office. Louise sent us a lovely review of the oven which you can read here:

“We spotted the Stone Bake Oven Company following their recipe updates on their website. After trying their delicious Vietnamese beef curry in a conventional oven, I cannot wait to see the taste difference in our new Mezzo 76 self-build kit.  We received our well packed oven mid-summer 2017, dodging the showers completed the oven by the end of August.

A dark corner in our garden where a rather rotten, sad looking pagoda, stood on a stone circle was our site.  During the build phase, support was quickly provided through the live chat online. Our builder built a breeze block rendered stand using Stone Bake’s clear instructions as a guide, painted it white and tiled the top in reclaimed 1” thick quarry tiles and exterior porcelain Moroccan style tiles. I love the final finish and think it complements the clean lines of the Oven design. This corner of the garden is now much brighter, even as the autumn comes in; the light reflecting off the stand and oven.  The colours reminded my neighbour of being in the Mediterranean!  We recycled part of the packing palette the oven arrived in to raise the logs off the floor and tiled the base with leftover tiles to stop the base of the wood store from getting damp. 

We liked the idea that the Mezzo 76 oven would be insulated to retain heat, as it is our intention to create pizzas as well as slow cooked meats/breads. But also the larger cooking floor means space for multiple dishes/pizzas at the same time. Our second ever firing of the oven was a party for all the neighbours, making pizzas for 20 people. The third firing was a Sunday dinner, I wanted to see how much could be created from one hot oven.  Once the oven had fallen to roasting temperature, in went 2 medium chickens with garlic butter under the skin.  These had beautifully crisp brown skin my guests commented on the subtle slightly smoky flavour.  The meat was really succulent too.  After the chickens came out, the apple crumble went in- as the embers burnt down, the last of the heat was used by the pot of chicken stock.  I was amazed at the amount of retained oven heat, especially as an entire Sunday dinner was cooked on a falling oven, with no extra wood being added to the fire. I  would definitely recommend going for insulating the walls to increase flexibility in cooking style and longer cooking periods, as the quality of insulation provided by the Stone Bake Oven Company is fantastic; the outer wall feels barely warm even when inside hits over 350 degrees C.

The oven has transformed our outside space, and we hope to use it not only for entertaining family and friends, but also at the end of cooking to sit by the heat and watch the flames die down with a glass of wine getting some well-deserved chill out time!”

Thank you to Louise & Steve for taking the time to send us over these stunning pictures and such an amazing review.

If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to Whether you purchased your oven a while ago or are a new customer, we would love to hear from you! 

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Oven of the year 2017- Results!

Happy new year Stone Bakers!

At the end of 2017, we compiled the most popular ovens from the years monthly winners and let you vote on which was your favourite, to decide which should be crowned oven of the year. And the results are now in…

All the votes from emails, Facebook, Instagram and Twitter have been added up and there was a clear winner!

Congratulations to Tony and Katy Willis (Number 5) for their stunning Primo 60 Kit design! Tony and Katy featured as our November oven of the month and their oven made a lasting impression as they are now oven of the year for 2017.

Thank you to all of our other entrants. We will be contacting Tony and Katy to claim their prize!


Remember to keep sending us your oven pictures to for your chance to be one of our ovens of the month, and maybe even oven of the year