THE STORY
Baz & Fred began with two childhood friends, Harry “Baz” Henriques and Fred Hicks, a shared love of hospitality and a simple idea: make really good pizza and serve it wherever people were having a good time. Growing up in the Cotswolds and working in hospitality from an early age, food, pubs and parties were always part of the picture.
In 2012, they started Baz & Fred, taking their pizzas on the road and cooking at weddings, festivals and events across the country. What began as a mobile setup quickly built a loyal following, with hand-spun dough, great ingredients and a distinctive way of cooking at the centre of it all.
A big part of the early Baz & Fred story was the Chadwick Oven. A compact, high-temperature pizza oven designed by Baz’s godfather, sculptor and designer Dan Chadwick.
Capable of reaching the kind of heat normally associated with a traditional brick oven, it allowed Baz & Fred to take proper stone-baked pizza almost anywhere.
After years on the road, London came next. In 2016, Baz & Fred opened their first permanent pizza kitchen at Flat Iron Square in Southwark, becoming part of one of London’s emerging street-food destinations. The move took them from mobile caterers to restaurateurs without losing the informal, fast-moving style that had built the business in the first place.
Their London chapter continued with a second pizzeria in Brixton Village, but the pull of the Cotswolds remained strong.
In 2019, Baz & Fred returned home to open The Stump, an old coaching inn near Cirencester, bringing together the pizzas they had become known for with rooms, a bar and a relaxed approach to the traditional country pub.
The Stump marked the beginning of a new chapter. A year later came The New Inn at Coln St Aldwyns, followed by The Twig deli, as Baz & Fred began applying the same straightforward philosophy to a wider world of hospitality: good food, good drinks, friendly service and places people genuinely want to spend time in.
