Saturday, 31 October 2026 · From 5pm · Belfast
Put your name down →The dough takes three days. You will eat it in four minutes.
Phil Yer Pot grew microgreens. The cooking is now the part doing the work: an outdoor oven in a garden in Belfast, and a short menu built round whatever the farms have this week. Come to a night for that, or have us cook five courses at your own table, which is a different evening entirely.
Pepperoni, rocket, ninety seconds at temperature
01Three ways to eat with usPhil Yer Pot
Standing up, or sitting down.
Different evenings, not one evening in different places. A pizza night is loud and casual and you eat with your hands. A supper is five seasonal courses at our table. A private dinner is five courses at yours, with somebody else in the kitchen.
- The Harvest TableSupper clubSix to eight people round our table for five courses of whatever is in season, each one from a named local supplier. Pay what you think.Take a seat →
- Pizza nightsTicketedTwelve to sixteen people at one table. You eat standing up, straight off the peel, in the order things come out.Book a seat →
- Private diningFive coursesA five-course tasting menu cooked in your kitchen and served at your table. Six seasons of alpine chalet cooking behind it.See the menu →
Ninety seconds at five hundred degrees
02How a night runsMethod
Four steps, three days
Written the way a recipe is, because that is what it is.
72 hours before
The dough goes on
Flour, water, salt, and a starter that has been alive since 2023. Three days cold in the fridge is what makes the base taste of something.
The week before
The menu gets written
Six or seven toppings, built round what the farms and growers round here actually have that week rather than round a laminated list. It changes every night, which is the point of a small one.
Twenty minutes before
The oven comes up to heat
Gas, not wood. Five hundred degrees in about twenty minutes, and it holds there. Less romantic, but a fire that needs tending is a second job when you are also the one serving, and at ninety seconds the base cannot tell.
From seven
You eat standing up
Pizzas come out one at a time and get cut on the table. Nobody waits for everyone else to be served, because that is not how this works.
Step three. Twenty minutes to temperature
Plates IV – VIBound in
A margherita is the test. If the base is right you can put almost nothing on it.
03Where this goesPhil Yer Pot
Not on the menu yet. Next summer
The garden comes next
We grow, and it does not feed the menu yet. Next summer is when we want that to change, and we are writing down how it goes.
Right now the toppings come from farms and growers round here, whoever has the best of it that week. By next summer we want a good share of them coming from thirty feet away.
Phil, grower and the one at the oven
04Next upBelfast
Nights are small and go quickly
05Private diningWithin 40 minutes of BT7
One of five, served to the table
The other one is a sit-down
Five courses, cooked in your kitchen and served at your table. A set tasting menu or something built around the occasion, agreed with you beforehand. Anywhere within about forty minutes of Belfast.
Six winters running chalets in the Alps sit behind it: a new table every week, five courses a night, in somebody else’s kitchen. Which is the whole job.
- Courses
- Five
- Reach
- 40 min of Belfast
Nights go to the list first.
One email when a night is announced. Nothing else, and nothing sold on.
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