We started Three Joes with the simple idea of making fantastic wood-fired Neapolitan sourdough pizza. We called ourselves Three Joes because we wanted to create a restaurant that worked for the average Joe. A restaurant that was welcoming to all, with simple food done well, and great quality ingredients that don’t cost the earth – the kind of place that we love to eat in.

Our sourdough is made fresh every day using 4 simple ingredients: finest grade “00” Caputo flour (a unique blend of milled all-Italian grains), Maldon sea salt, water and our starter which is called The Mother. The Mother is a wild and alive friendly bacteria that is unique to Three Joes. Every day we feed our starter and ferment our dough for at least 24 hours, giving the dough its remarkably delicious tang.

Our tomato sauce is made from 100% Italian tomatoes. We use red piennolo D.O.P San Marzano tomatoes which are grown in the lush volcanic soil of Mount Vesuvius. Allowing their tremendous flavour to shine, we add just a dash of salt before spreading it over the sourdough pizza base. 

We’re proud to use Brue Valley fior di latte mozzarella on our pizzas. Located in Somerset, the Clapp family have been making cheese since 1538. They’re passionate about their heritage and believe in maintaining and preserving the skills of the artisan dairy.

We hope you love our food and enjoy visiting your local neighbourhood Three Joes.

Emma, Pete & Tim (aka Jo, Joe & Joe) 

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