Andiamo!

Teacher to Pizzaiola

In the early 1970s, foreign holidays weren’t something most families could take for granted—but that didn’t stop ours. My mum and dad transformed a small Transit van into a makeshift camper, and each year, from the age of four, we would set off from the North West of England on an adventure all the way to Italy.

We’d travel for days, sleeping overnight in the van—mum and dad in the front, and me tucked into a little sleeping shelf my dad had built in the back. Our destination was Camping Cavallino, nestled among pine trees on the Venetian coast, with long sandy beaches and warm sea air.

But what stayed with me most wasn’t just the journey—it was the pizza.

I can still picture it now: the campsite pizzeria, where pizzaiolos would stretch and toss dough right in front of us. The simplicity and magic of a true Margherita—fresh Italian tomatoes, melting mozzarella, fragrant basil—was unlike anything I’d ever tasted. We’d carry those pizzas back to our tent and eat them under the stars, bats darting overhead. For a boy from Wigan, it was a world away—and an experience that never left me.

Back home, as pizza slowly made its way onto British supermarket shelves, it never quite matched those memories. My early attempts to recreate it were… ambitious at best—more tomato bread than anything else! But the spark was always there.

Fast forward to 2020, and lockdown gave me something I hadn’t had for years: time. With pizza ovens becoming more accessible and inspired by UK pizza makers sharing their craft online, I bought a Gozney Roccbox, sourced great ingredients, and started experimenting.

I loved it.

From learning the science of dough to trialling new flavour combinations, every success and failure became part of the journey. Pizza nights quickly became a regular event for family and friends—and somewhere along the way, a simple hobby began to feel like something more.

After 30 years in teaching—a career I’ve truly loved, working with thousands of children and training hundreds of future teachers—I found myself at a crossroads. If not now, then when?

So I took the leap. My Italian friends would say "Andiamo!" - Let's Go!

In 2025, I went part-time and began building what would become Rolling Flame—researching trailers, navigating regulations, designing workflows, and creating a dedicated prep kitchen. It’s been challenging, exciting, and full of incredible people along the way.

Now in 2026, Rolling Flame is ready to roll.

Our mobile pizza trailer means we can bring the experience anywhere—weddings, markets, festivals, and events. In many ways, it takes me right back to those childhood journeys: a life on the road, chasing great food and memorable moments. Maybe one day I’ll even drive the trailer back to Italy.

The name Rolling Flame reflects both what we do and how we do it. We quite literally roll up and bring the fire—but it also refers to the signature wood-fired technique we use, creating a rolling flame that sweeps over the pizza, kissing the ingredients and giving them that unmistakable flavour.

Above all, Rolling Flame is about sharing that feeling I first experienced as a four-year-old in Italy: simple food, made with care, full of flavour, and enjoyed in great company.

Contact

Questions? Bookings? Let's chat!

EMAIL: pizza@rollingflame.co.uk

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