Posted on

November Oven of the Month- Jon Stride

img_9960img_9969Jon Stride is our November Oven of the Month and his unique design is amongst our favourites here at Stone Bake HQ. He’s built an amazing outdoor structure to house his Vento 100 and create an eating space that encourages his friends and family into the garden. As you can see from his photos, he is already a wood fired pizza pro! Thank you for sharing with us Jon!

Here’s what Jon had to say…

I’ve had my oven up and running for about 6 months now and am still like a child with a new toy. It took about 6 days (over 4 weekends) to lay the oven foundations, build the base, assemble the oven (for which you really need 3 people!), then lag and render it. The construction was heavily based on drawings from The Stone Bake website, with the face of the oven built flush into a brick wall. The rest of the garden building took about 6 months to complete and YES, it’s built out of wood!  

Cooking in a wood-fired oven is great fun. It just takes a little practice to learn the basic techniques and then you can concentrate on the all-important, overly flamboyant pizza-handling skills that will impress your friends (or at least, those who don’t know you so well). I’m still perfecting pizza recipes but then again, I’m experimenting all the time. A simple pizza with a base of pesto and green peppers always goes down well. Homemade focaccia is pretty easy and requires little extra effort, which you can bake off while the oven is getting up to temperature (while roasting some peppers closer to the fire). 

Once we’ve finished cooking our main meal, we’ll sometimes brown off a joint of pork in the oven and then leave it to slow roast overnight, which is just fantastic for lunch the next day. Pot roasts also work well, for which we’ve bought some heavy duty, cast iron casserole dishes. This, again, is where the Vento 100 is great, because there’s plenty of room around the entrance to get large dishes into the oven. 

All in all, I couldn’t be happier with my decision to install the oven. It was perhaps twice the price of a wood burning stove but must be at least 10 times more enjoyable. It’s also brought the family out of the house and into the garden, where we’ve spent almost all of our free weekends this Summer. I’m now looking forward to a bit of male bonding over pizza & poker, while my wife plans more parties with me as chef-de-jour.

If you have any questions you’d like to ask, then please feel free to contact me through The Stone Bake Oven Company.”


Here at Stone Bake HQ there’s nothing more we love than seeing our customers using and most importantly enjoying their oven.

To be in with a chance to win the title of Oven of the Month, simply send in your oven photographs and some feedback on your oven. Whether you are a new customer or purchased an oven from us a while ago, we want to hear from you. Send your photos to – it’s as easy as that!

For more information on our residential oven range, check out the PrimoMezzoVento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the mean time be sure to follow us on FacebookTwitterInstagram and Pinterest!