Lifestyle magazine, SOON, features Pizzatipi & interview with brother no.1, Jackson

The SOON project (Something Out Of Nothing) is a lifestyle magazine that, since its conception in 2015, has been showcasing & celebrating young talent from all over the country, and beyond.

From artists to thinkers, chefs to jewellery makers, the range of interesting people with beautiful stories to share is vast in this independent magazine. Run singlehandedly (and magnificently) by 19 year old Leia Morrison from west Wales, SOON is fast becoming a guide of who to watch and why. Insightful stories give a glimpse into the life & work of creatives who might be otherwise overlooked or under-acknowledged in the big wide world. SOON offers a platform to those just starting off, and even to those fully established, to celebrate and share great work and great ideas.

Leia visited the Pizzatipi this Summer to talk to brother no.1, Jackson, about how the Pizzatipi all began, what its like to work closely with family, and what brings so many young & eager people to the Tipi courtyard...

Read the feature below:

Sitting on the edge of the River Teifi in the small Welsh town of Cardigan, a band of brothers, along with a group of their pals, fire out homemade, fresh pizzas and hearty beers for the many, under a canvas tipi. Whether you’re catching up with a friend, celebrating a birthday or launching a magazine The Pizzatipi is the perfect spot for chilling out, watching the sunset and eating delicious food, all in an utterly creative and welcoming space.

What is The Pizzatipi and how did all begin?
The Pizzatipi is a little restaurant and pub in the middle of Cardigan on the Teifi. Our parents started it accidentally about 5 years ago when they made a pizza oven for a staff party. Now it’s run by my brothers, I and our band of merry friends. We’re open from Easter to Christmas and are on a mission to make the best Pizza we can.

It’s such a beautiful location, do you know what was here before?
Sail lofts, chandlery, a boat yard, a coal yard, a smugglers pub, an antiques shop, galleries, flats, offices and now a pizza temple!

One thing that is wonderful about The Pizzatipi is the support it gives to local companies/ start ups. You hire mainly young people and often host events with young guest caterers, like El Salsa, and hosted the SOON launch event… is your support of mainly young people intentional or subconscious? Is the young atmosphere a part of The Pizzatipi brand?
We don’t really think about it, doing all the different things brings all the different people to us and that’s great for business but its secondary. We want to see things happen and if we can help and get a burrito out of it… no brainer. We’re nothing without the staff and most of the senior staff have been with us since they were the youngest staff, I hope the younger staff stick with us too, they’re mainly at an age where we know they’ll go soon but as long as their younger sisters, brothers and friends come and work for us instead we’ll be OK!

What's your all-time favourite pizza flavour that's hit the oven here at the tipi? 
We did a jet black squid ink base with razor clams caught by our dad and wild garlic picked by our mum. It was (fire emoji x3) but probably one of our worst sellers because it was so weird.

Jackson, you studied in Glasgow and have travelled quite a lot, what brought you back to Wales?
Family, Friends and Pizza!

On your instagrams (@coldatnight @fforest @pizzatipi), we’re always seeing you foraging away, do you source a lot of your ingredients locally?
We’re super lucky be surrounded by such fresh ingredients. From the sea, local growers, bakers, farmers we try and get as much of it on the menu as we can.

The Pizzatipi is now run, I do believe, by you and your brothers- what advice would you give to someone going into business with family?
Definitely do it – It’s the best and the worst, just try not to be family in work and work in family.

What's the busiest day you've probably ever had? How many pizzas do you reckon you sold?
At the beginning of this year we did 600...

We see you’ve recently expanded, it looks glorious! The Pizzatipi is obviously just growing and growing in success, what are your plans for the future?
A table on the river (smug emoji)

Finally, describe your brothers in pizza form, if they were pizzas what pizzas would they be and why?
Robbie is any pizza without cheese #backthebid #anti. Calder is a potato, perl las and chorizo pizza because he’s delicious and Teifi is steak on a pizza, perfectly rare.

Photography by Leia Morrison

See more from the SOON project here



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The Pizzatipi transformed for a Summer wedding

The wild wedding of Emilie Lovaine and Jon James took place in June this year. An unusual but beautiful use of space at the Pizzatipi.

The Lovaine-James wedding is one that the fforest elves remember mostly for its many twinkling fairy lights and abundance of florals & greenery adorning tables, framing seating plans, even embellishing the wedding cake.

Pizzatipi seemed to be a perfect location for the couple's wedding vision; with the tipi, newly refurbished pizza shack and old stone buildings forming beautiful backdrops to wedding photos. With their alfresco, makeshift (first)dance floor and choosing to host the wedding feast under canvas, the wild & rustic L-J wedding made use of the whole courtyard whilst somehow keeping it cosy and intimate. The decoration and setting magically blur the line between indoor & outdoor; a concept we know (quite well) and love (a lot) at fforest.

Photos by Darina Stoda

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New improvements, exciting developments & one mighty big oven... The Pizzatipi opens its doors for the Summer season

fforest elves & builders have been very busy at our quayside pizza restaurant...

Some of you may have already noticed a few changes at the Pizzatipi. A gigantic new oven, an extended decking area for more riverside seating, and a bigger pizza shack cladded with tin from an old boat shed, to name a few. We've made some improvements but our pizzas are still as golden as ever. Pizza service is now running daily, from 12-9, for the whole season. Here's what to expect from the Pizzatipi this Summer...

Giovanni the pizza oven

Thanks to the brilliant Gozney ovens, we can cater for the masses with this absolute beauty. It can hold up to 10 pizzas at a time and bakes a perfect pizza every time. Both gas and wood fired, you still get that authentic smokey taste that the Pizzatipi is known for.

Pizza specials

We have welcomed a very special chef this season who will be in charge of creating ingenious recipes for our daily pizza specials. Expect outrageous combinations of fine ingredients to tickle every tastebud, here are a few of chef's latest creations...

Cardigan Bay brownies

Our favourite local brownie baker has collaborated with us to produce a unique fforest brownie: beetroot, dark chocolate and salted caramel - they're gluten free too! Nerys has recently set up her own brownie business based in Cardigan and we couldn't be happier to be collaborating with one of the best food producers in town. 

Pizzatipi X Bara menyn

We're chuffed to be working with Jack at @bara_menyn for the season to bring you Sourdough pizzas, using their daily loaf dough we're making pizzas with a full crust and heaps of flavour. Choose the classic Pizzatipi thin-crust or Jack's full-crust base on any of our pizzas this season, you'll be spoilt for choice!

Local & organic salad leaves

In keeping with Pizzatipi tradition of offering the best of local produce, our fresh salad leaves will be provided by Glebelands market garden from St Dogmeals, just up the road. The juiciest, crunchiest leaves, local & organic. Only the best to accompany your pizza.

Pizzatipi's world famous garlic focaccia & cloud bread

No improvements needed here. Our daily baked cloud bread doubles up as garlic focaccia when lathered in chef's garlic & parsley butter and baked in the pizza oven. Always a golden crust, never a soggy bottom.

tafarn Smwglin

The Pizzatipi's own pub. Tafarn Smwglin sits in the courtyard on the Teifi wharf side at Cambrian Quay, on the ground floor of an eighteenth century warehouse. Recently renovated, sit inside the bar by the cosy comfort of candle light or enjoy some sheltered outdoor seating in the sunshine by the bar entrance. We have a fine selection of welsh spirits & beers, including our own brew - Cwrw fforest, and have smuggled in some none-welsh drinks too. Iechyd da!

On the river's edge

Our quayside location is as close to the river Teifi as you can get and offers the best view of the sunset in town. Choose riverside seating or cosy up under our two giant hat tipis by the warmth of the fire, there's plenty of room for everybody.

With new & old favourites firmly in place, the Pizzatipi is eager to welcome pizza lovers with open arms, come and say hi!

For info on special events over the Summer, visit the Pizzatipi website here

Follow the Pizzatipi Instagram for all the latest goss 

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The Pizzatipi Beerfest: Wales's best beers & the tastiest pizzas in the world (probably)

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Friday & Saturday, 23 & 24 June, 2017

From our riverside location at the heart of Cardigan town, the Pizzatipi Beerfest will be celebrating the best craft brewers in Wales for the third year in a row. The best beers together with great food, roaring fires & fantastic live music. Open to all age groups! 

After the success of our Barley Saturday event at the end of April we thought we'd give you some information early about our 3rd beer festival at the Pizzatipi, commencing on the 23rd of June. The event marks the grand opening of our busiest time of year at the Pizzatipi and what better way to welcome back the Summer than with plenty of beer, pizza & good times!

What to expect...




Live acts TBC + live coverage of Glastonbury on Friday eve & all day Saturday


fforest smoke house
Willy Whoppers Canteen


Friday evening £3
Saturday (includes festival beer glass) £6
Weekend tickets (includes festival beer glass) £8

Entry on the door: +£2 to online price


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The Pizzatipi Summer 2018

What to expect from Pizzatipi this year...

We've already kicked off the year with a scorcher of an Easter holiday! It was so good we decided to stay open weekends leading up to the Summer season.

Our opening times are currently:

Friday 4-9pm

Saturday 12-9pm

Sunday 12-5pm

We will be open every weekend until 30 June, when we open 7 days a week 12-9pm for the whole Summer.

Keep an eye on our Facebook page for more info coming soon about upcoming events.

Events 2018

Pizzatipi Beerfest - 29 - 30 June 

Beerfest tickets here
Read about Beerfest 2017 here

Cardigan Charity Gig - 7 July

Parti Haf/Summer Party - 14 July

Quays Fest/ The Big Cardi Weekender! - 24-15 August

Halloween Parti Spooky - 27 October


The way of the Pizzatipi


We make everything on site within the confines of our riverside courtyard. From freshly made dough & focaccia to our basil-packed pizza sauce, we cook and prepare with our own fair hands every day to make sure everything is as fresh as can be. Perfecting a few things have taken some time; like the perfect spiral of sauce on a freshly rolled base, our secret dough recipe, or the crunch of a golden crust fresh out the oven. We are constantly learning and growing and hoping that our customers enjoy our pizzas as much as we do.

Visit the website here

The photos above were taken by our friends from Flatspot when they visited fforest and the Pizzatipi in July 2016. They took a good look around fforest farm and the Tipi, took some great photos of the brothers at work and even collaborated on a limited edition Flatspot pizza (meatball, red onion, gherkin, chilli + a sesame seed crust - wow!)

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Barley Saturday: A unique event in the Cardigan calendar

We all love Barley Saturday. An event that attracts all the locals as well as others not so local; from kids to grown-ups to dogs, its an occasion for everyone. 

Since 1871, it has been held on the last Saturday in April to celebrate the end of the crop sowing season, with barley being the last cereal to be sown after the wheat and oats, this year it falls on the 29th of April. Originally it was a day when farmers from the surrounding area came to town to hire workers, it also gave stallion owners the opportunity to display their beautiful Welsh Cobs, advertising the stallions for stud. These days it is the horses that are at the centre of attention and it's not just cobs on show, there are horses and ponies of all shapes and sizes, from Shetlands to Shires. 

After the 11.30am judging of various horse competitions, the crowds gather to watch the horses parade around Cardigan and down the High Street at around 2pm. The best bit is when the horses are trotting out in all their glory, manes flowing and nostrils flaring, quite a spectacle. Horses are followed by vintage cars, motorbikes, tractors, carriages, milk floats and gypsy wagons, plus plenty of flat caps! It’s a special day of the year in Cardigan town.

We like to celebrate Barley Saturday in our own way, so on the night of the 29th of April, we will be hosting our famous "Dawns Barlys" (Barley Dance) at the fforest Pizzatipi. We'll have live bands & DJs, woodfired pizza & beer, good & bad dancing. Its the (un)official Barley Saturday party - don't miss it! For more information have a look at our Facebook event.

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