Small plates
Wood-fired flatbread
Blistered sourdough flatbread with whipped cultured butter and smoked sea salt.
Overview
Wood-fired flatbread, explained.
Our sourdough starter has been fed every morning since Turnstone Supper Club opened. The dough proves for 48 hours, then hits the oven floor at 450°C for ninety seconds, so it arrives puffed, smoky and soft in the middle.
Highlights
- 0148-hour fermented sourdough
- 02Whipped cultured butter from a Somerset dairy
- 03Smoked sea salt and wild garlic oil
- 04Baked to order, never reheated
How it works
- 1
The dough is shaped by hand as your order comes in
- 2
Baked directly on the oven floor over oak embers
- 3
Brushed with garlic oil and finished with smoked salt
Good to know
- Contains gluten and dairy
- A vegan version with olive oil is always available
- Perfect for sharing while you choose
Questions? Call 0117 496 0732 and talk to our chefs.
How it works
Every step, right on cue.
Turn the dial, or let it turn itself. This is how Turnstone Supper Club looks after you from first hello to the follow-up.
Step
01
of 03
Step 01
The dough is shaped by hand as your order comes in
Step 1 of 3: The dough is shaped by hand as your order comes in
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